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

Chop the potatoes into 2cm wide wedges (no need to peel).

Pop the wedges onto a large baking tray. Drizzle with oil, sprinkle over the Central American style spice mix, 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, roast on the top shelf until golden, 30-40 mins. Turn halfway through.

Meanwhile, grate the cheese. 

Drain and rinse the mixed beans in a sieve.

Pop a large saucepan on medium-high heat.

Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.  

Stir in the mixed beans, passata, red wine stock paste, chipotle paste (add less if you'd prefer things milder) and the sugar for the sauce (see pantry for amount).

Bring the chipotle chilli to the boil, then reduce the heat and simmer until slightly thickened, 8-10 mins.

Meanwhile, halve the baby plum tomatoes.

In a large bowl, combine the balsamic glaze and oil for the dressing (see pantry for amount). Stir in the tomatoes, season with salt and pepper and set aside for now.

Once the chilli has thickened, stir in the butter (see pantry for amount) until melted.

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

Add the rocket to the tomatoes and toss together.

Share the potato wedges between your serving bowls.

Top with the chorizo and mixed bean chipotle chilli.

Drizzle over the soured cream and sprinkle over the cheese to finish - wedges loaded!

Serve the tomato and rocket leaf salad on the side.

Enjoy!