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 centre. c) Trim the root from the baby gem lettuce then halve lengthways. Thinly slice widthways.

a) Heat a drizzle of oil in a large frying pan. b) When hot, add the uncrushed mixed beans and the Central American spice 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. b) Once the beans are cooked, stir in the BBQ sauce, and share the mixture between the ciabattas. c) Sprinkle over the grated cheese. Place on the top shelf of your grill for 3-4 mins until the cheese is nicely melted.

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 limes 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 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. d) Serve with the guacamole on top. Pop the salad alongside and enjoy!