Tex-Mex burrito bowl with BBQ hash, bacon mushrooms and guacamole

Preheat the oven to 200 degrees Celsius.

Halve the potatoes (or cut into thirds, if they’re larger). Place in a pot of cold salted water and bring to a boil simmer for about 20 minutes, until just cooked. Strain and allow to cool slightly.

Remove the cores from the tomatoes, then cut in half and lay on a baking tray, flesh side up. Season with a little olive oil, salt, black pepper and a little sugar (if you want). Roast for about 10 minutes before adding the mushrooms (see step 4).

If needed wash the mushrooms, toss with bacon glaze and lay on the baking tray. Tip any excess glaze (from the bottom of the bowl) over the tomatoes. Roast the mushrooms and tomatoes for another 8 to 10 minutes.

Cut the avocado in half and remove the stone. Scoop out the flesh into a bowl, add the lemon juice and season with salt. Mash with a fork.

Remove ant root from the coriander then roughly chop.

Open and strain the beans.

Heat a large frypan to medium-high heat and add the cooked potatoes. Break them a little, then fry for about 5 minutes, until crispy. Add the beans and warm through. Remove the pan from the heat and toss in BBQ sauce.

Serve BBQ hash topped with tomato, bacon mushrooms and guacamole, sprinkle over coriander and dig in.