Cheesy Chorizo Loaded Wedges with Chipotle Chilli Beans | Perfect for sharing

Ingredients

Instructions

1. a) Preheat your oven to 220°C/200°C fan/gas mark 7.
   b) Chop the potatoes into 2cm wide wedges (no need to peel). 
   c) Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
   d) Once your oven is hot, roast on the top shelf golden, 25-35 mins. Turn halfway through.
2. a) Meanwhile, peel and grate the garlic (or use a garlic press). Rinse the mixed beans in a sieve. Pop half the beans into a bowl and mash with the back of a fork. 
   b) Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the chorizo and fry until golden and slightly crispy, 2-3 mins. 
   c) Stir in the garlic and chipotle paste (add less if you'd prefer things milder). Cook for 1 min. 
   d) Add the beans (both whole and mashed), water for the sauce (see pantry for amount), chicken stock paste and a pinch of sugar (if you have any). Bring the bean mixture to the boil and simmer until the liquid has almost evaporated, 6-8 mins.
3. a) Meanwhile, grate the cheese. Roughly chop the coriander (stalks and all). 
   b) When the wedges are cooked, remove from the oven and turn your oven to grill setting. 
   c) Pop the wedges into a medium-sized ovenproof dish and spoon over the beans. Sprinkle over the cheese and grill until golden, 2-3 mins. 
   d) Once the cheese is melted, sprinkle over the coriander and serve.
   Enjoy!