Mexican loaded nacho wedges with pico de gallo, sour cream and guacamole

Bring a large pot of salted water to the boil and preheat the oven to 180 degrees celsius.

Slice potatoes into wedges and cook in salted boiling water for 6 minutes.

Strain potatoes and pat dry, toss with a pinch of salt, a good splash of oil and bake in the oven for 20 minutes or until golden brown.

Slice onion and finely chop garlic, heat a drizzle of oil in a fry pan over a medium heat and sweat onions for approximately 5 minutes before cooking the garlic and cooking for another 90 seconds. Add tinned tomatoes, strained tinned beans and Mexican spice and cook for 15 minutes over a medium heat.

Separate the coriander leaves from the stalk, finely chop the stalks and add to the bean mix. Place the leaves in a bowl to make the pico de gallo. Remove the core from the tomatoes and dice into small pieces, add to the pico de gallo bowl along with the pickled onions. Dress with a splash of olive oil and a pinch of salt.

To make the guacamole cut the avocado in half, remove the stone and scoop out the flesh. Place in a bowl with a pinch of salt and splash of red wine vinegar. Mash with a fork, taste and add more salt or vinegar as needed.

To serve – In a serving dish pile up the wedges, top with hot beans. Dollop sour cream on top of the beans (this will help the sour cream set a little). Bake for about 5 minutes. Remove from the oven and sprinkle over pico de gallo and bang on some guacamole. Serve immediately.