Pulled Beef Loaded Wedges

Meanwhile, remove the beef from its packaging. Place in an overproof dish along with the juices and season with salt and pepper. Cover loosely with foil.

Roast on the middle shelf of your oven for 25-30 mins. IMPORTANT: The beef is cooked when piping hot throughout. 

While everything cooks, halve, peel and thinly slice the shallots.

Put the flour (see pantry for amount) into a medium bowl and season with salt and pepper. Separate the shallot slices, add them to the flour and toss to coat.

Pour enough oil into a large frying pan to cover the bottom, then pop it on medium heat. TIP: To check whether the the oil is hot enough, put one shallot slice into the pan - if it sizzles, it's ready.

When the oil is hot, add the shallot and fry in batches until golden and crispy, 2-4 mins. Turn once or twice, then transfer to some kitchen paper to absorb any excess oil. 

Peel and grate the garlic (or use a garlic press). Grate the cheese. Cut the tomato into 1cm chunks. Cut the lime into wedges.

Halve the avocado and remove the stone. Cut the avocado into chunks (while it's still in its skin), then use a tablespoon to scoop out the flesh into a medium bowl.

Add the tomato chunks to your bowl of avocado, along with a good squeeze of lime juice from a lime wedge and a drizzle of olive oil. Season with salt and pepper, then toss to combine. Set aside.

Drain the oil from the (now empty) shallot pan and wipe clean. Return to medium heat with a drizzle of oil.

Once hot, add the garlic, Mexican style spice mix and tomato puree. Stir-fry for 1 min.

Stir in the water for the sauce (see pantry for amount) and red pepper chilli jelly. Bring to the boil, then simmer until slightly thickened, 2-3 mins.

Once the beef is cooked, remove from the oven, then discard the foil and any cooking juices. Use two forks to shred the beef as finely as you can, then stir it into the sauce. Taste and season with salt and pepper if needed.