a) Drain and rinse the beans in a colander. Pop half of them into a bowl and crush them with a fork.
b) Trim the carrot (no need to peel). Use a vegetable peeler to peel long ribbons from all sides of the length of the carrot. Stop when you get to the carrot core.
c) Trim the baby gem then halve lengthways. Thinly slice widthways.

a) Heat a drizzle of oil in a large frying pan.
b) When hot, add the whole mixed beans and the Central American style spice mix and stir-fry for 1-2 mins.

a) Add the chopped tomatoes, crushed beans and vegetable stock paste to the beans.
b) Season with salt and pepper, mix together and bring to the boil. Reduce the heat to medium and simmer until thickened, 5-6 mins.
c) Whilst the sauce cooks, preheat your grill to high and coarsely grate the Cheddar cheese.

a) Cut the ciabattas in half. Place the ciabattas on a baking tray, cut-side up, and pop under your grill to toast, 3-4 mins. Once toasted, remove the tray.
b) Once the beans are cooked, stir in the BBQ sauce, and spoon onto the ciabattas.
c) Sprinkle over the grated cheese and grill again until melted, 3-4 mins.

a) Meanwhile, slice lengthways into the avocado. Once you reach the stone, turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the flesh into a bowl.
b) Halve the lime and add a squeeze of lime juice to the avocado along with a drizzle of olive oil and a pinch of salt and pepper.
c) Mash roughly with the back of a fork. Taste and add more lime, salt and pepper if needed.

a) Add another squeeze of lime juice to a medium bowl along with the olive oil for the dressing and sugar (see ingredients for both amounts). Mix well.
b) Pop the chopped baby gem and carrot ribbons into the bowl with the dressing and toss to combine.
c) Divide the topped ciabattas between your plates (2 per person), then serve with the guacamole on top. Pop the salad alongside. Enjoy!