Loaded Potato Wedges topped with Plant Based Mince

Meanwhile, trim and thinly slice the spring onions. Grate the Cheddar. Drain and rinse the black beans in a sieve. Pop half the black beans in a bowl and mash until broken up. Set aside for later. Zest and quarter your lime. Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a frying pan on medium heat. When the oil is hot, add the veggie mince and cook until browned, 4-5 mins. Stir frequently.

Add the Mexican spice and garlic to the veggie mince. Cook for 1-2 mins then add the tomato passata, water (see ingredients for amount), red wine stock paste and the beans (both the whole and mashed). Season with salt and pepper, stir and bring to the boil. Once boiling, reduce the heat and simmer until the sauce is thick and tomatoey, 8-10 mins, stirring occasionally (add a splash of water if it becomes too thick).

While your sauce simmers, pop the soured cream in a bowl and mix with the lime zest, then season with salt and pepper. Once the beany sauce has cooked, stir in the BBQ sauce. Taste and season with more salt and pepper if necessary.