a) Peel and grate the garlic (or use a garlic press).

b) Heat a large frying pan on medium-high heat (no oil).

c) Once hot, add the beef mince and chorizo. Fry until the mince has browned, 5-6 mins. Use a spoon to break up the mince as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

a) Meanwhile, grate the Cheddar cheese.

b) Cut the tomato into 2cm chunks.

c) In a large bowl, add the tomato chunks with a drizzle of olive oil. Season with salt and pepper, toss to coat, then set aside.

a) Once the mince has browned, drain and discard any excess fat. Add the tomato puree and garlic to the pan. Cook for 1 min.

b) Stir in the Central American style spice mix, red wine stock paste, ketchup and water for the sauce (see pantry for both amounts).

c) Bring to the boil, then lower the heat and simmer until thickened, 4-5 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

a) Meanwhile, halve the ciabatta.

b) Toast the ciabatta halves in your toaster until golden. 

c) Once toasted, drizzle with oil.

a) Once the sloppy joe mixture has thickened, stir through the butter (see pantry for amount) until melted.

b) Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick. Remove from the heat.

c) When everything's nearly ready, add the baby leaf mix to the bowl of tomatoes and toss to coat in the dressing.

a) Share the toasted ciabatta halves between your plates, cut side up.

b) Spoon over the sloppy joe sauce and sprinkle over the cheese.

c) Serve your salad alongside and drizzle over the balsamic glaze.