Mexican loaded nacho wedges with sour cream, pickled jalapeno and guacamole

Bring a large pot of salted water to boil.

Preheat the oven to 200 degrees Celsius.

Clean the potatoes, then slice into wedges. Cook them in salted boiling water for 8-10 minutes, until just about (but not quite fully) cooked.

Strain the potatoes and allow to dry a little, then toss with a pinch of salt, a splash of oil. Bake in the oven for 20 minutes, or until golden brown.

Slice the onion and finely chop the garlic.

Dice the green pepper.

Heat a drizzle of oil in a frypan over medium heat and sweat the onion and pepper before adding the garlic and cooking for another 90 seconds.

Add the tinned tomatoes and crush a bit, strained tinned beans and Mexican spice. Cook for 10 minutes over medium heat, until thick.

Separate the coriander leaves from the stalk, finely chop the stalks and add to the bean mix.

Keep the leaves to sprinkle on top.

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 the lemon juice. Mash with a fork, taste and add more salt, as needed.

In an ovenproof dish, pile up the wedges, top with hot beans. Dollop on the sour cream, sprinkle over jalapeno. Bake for about 5-10 minutes, until the sour cream is set.

Remove from the oven and sprinkle over coriander leaves, dollop on guacamole.

Serve immediately.