Spiced beef with bashed beans

Put a large frying pan over a medium-high heat.

Add the oil and, when hot, crumble in the mince.

Fry without turning for a couple of minutes to allow some good browning, then turn and stir and fry for about 5 minutes until all of the mince has lost its raw look.

Add the garlic, cumin and coriander seeds, chilli flakes and some salt and pepper.

Cook for about 10 minutes more, stirring frequently to distribute the spices and brown the mince all over.

If there is any excess fat, pour it off.

Add the paprika, cook for a further 2 minutes, until the beef is beginning to get crispy, then take the pan off the heat.

Meanwhile, for the bashed beans, put the oil in a saucepan over a low heat.

Add the sliced garlic and cook, stirring, for 1–2 minutes or until it is just starting to colour.

Add the beans and a little salt and pepper.

Cook for a couple of minutes, then add the stock or water and bring to a simmer.

Simmer for a couple of minutes more then take off the heat.

Give the beans a rough bashing in the pan with a potato masher to create a coarse-textured mash, with some whole beans retained.

Add a little more liquid if it seems very dry.

Taste and add more salt or pepper if needed.

Divide the lettuce leaves between serving plates or bowls, spoon over some warm bashed beans and top with the spicy beef.

Add a good spritz of lime or lemon and a scattering of coriander or parsley and serve, with lime or lemon wedges.

Make up a rough guacamole by mashing 2 ripe avocados in a bowl with a trickle of oil, a pinch of chilli flakes, some roughly chopped coriander if you have some, a little salt and pepper and a generous squeeze of lime.

Serve the mince, beans and guacamole on, or with, a cornmeal tortilla, with roughly shredded lettuce leaves if you like, and you've got yourself a proper little Mexican feast.