Smokey BBQ Chicken and Black Bean Loaded Wedges

Meanwhile, put the water (see ingredients for amount) in a large saucepan on high heat. Add the BBQ sauce, cider vinegar, chipotle paste and a pinch of salt and pepper. Bring the sauce to the boil, giving it a good stir to ensure everything is combined.

Once the sauce is boiling, lower the heat to medium, stir in the chicken and cover the pan with a lid. Simmer until the chicken is cooked and tender, 15-20 mins, stirring halfway and lowering the heat if necessary. IMPORTANT: Wash hands after handling chicken and its packaging. IMPORTANT: The chicken safe to eat when no longer pink in the middle. Once cooked, remove the pan from the heat and transfer just the chicken to a board with a slotted spoon. Roughly chop the chicken.

While everything cooks, trim and thinly slice the spring onion. Trim and coarsely grate the carrot (no need to peel). Grate the cheese. Drain and rinse the black beans in a colander (see ingredients for amount you need). Pop half of them into a medium bowl and roughly mash with a fork. Once the chicken is cooked and out of your pan, add the black beans (both whole and crushed) and carrot to the remaining liquid in the pan.

Stir everything together, then boil the mixture vigorously on high heat until reduced to a thick sauce, 4-5 mins. TIP: Stir frequently to stop it burning and cook for a bit longer if you need to - you want it really nice and thick! Stir in the chicken and simmer for 2 mins, then remove from the heat. Taste and add salt and pepper if you feel it needs it.