Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel).

Pop the fries onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

In the meantime, peel and grate the garlic (or use a garlic press).

Halve, peel and chop the onion into small pieces.

Drain and rinse the mixed beans in a sieve. Halve the lime.

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the diced chorizo and onion to the pan and stir-fry until softened, 4-5 mins.

Meanwhile, halve the avocado and remove the stone. Use a tablespoon to scoop out the flesh into a bowl and mash with a fork.

Add half the lime juice and season with salt and pepper. Set aside.

Once the onion and chorizo are cooked, lower the heat to medium.

Stir in the garlic and the Central American style spice mix. Fry for 1 min more.

Stir through the passata, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts), then simmer until thickened slightly, 3-4 mins.

Stir the beans into the sauce, mashing half with a potato masher in the pan.

Add the sun-dried tomato paste and the remaining lime juice and cook, stirring to combine, for 1 min more. Remove from the heat.

Stir through the butter (see pantry for amount).

Season with salt and pepper if needed. Add a splash of water if you feel it needs it.

Share the fries between your serving plates.

​Build your own! Bring everything to the table and everyone can add the toppings they like best.

Top the fries with the beans and drizzle over the soured cream.

Finish with the mashed avocado and a scattering of rocket leaves on top.