Black bean pozole with corn, radish, avocado and coriander yoghurt

Peel and dice the onion.

Peel and mince the garlic.

Peel and dice the carrot into 2 cm cubes.

Peel the corn, cut off the kernels (doing this in a bowl stops it from getting everywhere).

Heat a large pot. Add a good splash of oil. Add the onion and cook for a minute before adding the garlic a pinch of salt and  pinch of sugar, cook for another 20 seconds.

Add the pozole paste and cook for at least a minute, stirring regularly.

You have to really cook it to release the flavours from the spices and chipotle.

Add the tinned tomatoes and the same amount of water as tins. Add the carrot and corn to the pot.

Open, strain the beans and add to the pot.

Simmer until the carrot is cooked (about 10 minutes).

Cut the avocado in half, remove the stone, scoop out and dice, season with a little salt.

Top and tail the radish, then thinly slice.

Serve pozole, topped with coriander yoghurt and diced avocado and radish. Finish by squeezing over the fresh lime.