Smokey Mild Chorizo & Bean Chilli

While the rice is cooking, finely chop the brown onion. Finely chop the garlic (or use a garlic press). Roughly chop the baby spinach leaves. Roughly chop the coriander. Cut 1 1/2 packets of mild chorizo into small chunks. Grate the carrot (unpeeled). Drain the sweetcorn. Drain and rinse the red kidney beans.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the chorizo and cook until browned, 6 minutes. Add the onion and cook, stirring, until softened, 3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the All-American spice blend (see ingredients list) and cook until fragrant, 1 minute. TIP: Add all of the spice blend if you're not sensitive to heat. Add the carrot, sweetcorn and red kidney beans and cook until softened, 2-3 minutes.

Add the tomato paste, water (for the sauce) and 1 crumbled beef stock cube to the pan. Mix well, then reduce the heat to medium-low and simmer until slightly thickened, 10-12 minutes. Add the baby spinach and stir until wilted. Add a dash of water to loosen the sauce if necessary.

While the chilli is cooking, slice the avocado in half and scoop the flesh into a small bowl. Add a generous squeeze of lemon juice. Season with salt and pepper and mash with a fork to combine. Add the Greek yoghurt and stir to combine. TIP: For a smoother crema, use a food processor or stick blender.