Sweet potato and celeriac nachos with the lot

SERVES 4

2 sweet potatoes (about 300g), peeled and sliced

into very thin discs 2 celeriac (about 450g), peeled and sliced into very thin discs 80ml (⅓ cup) coconut oil, melted 1 tsp sweet paprika Sea salt Guacamole (see recipe below), to serve Cashew Feta (see recipe below), to serve Coriander leaves, to serve

Mexican beef chilli 2 tbsp coconut oil 1 onion, finely chopped 3 garlic cloves, finely chopped 1 long red chilli, chopped 600g beef mince 1 tsp ground cumin 1 tsp ground coriander 1 tbsp tomato paste 1 x 400g can diced tomatoes

Tomato salsa 4 roma tomatoes, deseeded and diced ½ red onion, finely diced 1 tsp sweet paprika ½ tsp dried chilli flakes 1 handful of coriander leaves, chopped Finely grated zest and juice of 1 lime 2 tbsp extra-virgin olive oil Sea salt and freshly ground black pepper

1. Preheat the oven to 200°C and line two baking trays with baking paper.

2. Place the sweet potato and celeriac slices in a bowl with the coconut oil, paprika and salt and mix together well. Arrange the coated vegetable slices on the prepared baking trays in a single layer and bake for 10–15 minutes until crispy and golden brown. Set the veggie slices aside on paper towel to cool.

3. For the Mexican beef chilli, melt the coconut oil in a large frying pan over medium–high heat and sauté the onion, garlic and chilli for 3–4 minutes, or until tender and caramelised. Add the beef mince, break it up with a wooden spoon and brown off evenly, then stir in the spices, tomato paste and canned tomatoes and simmer for 10 minutes, or until the sauce has thickened and the flavours are well combined. Set aside.

4. For the tomato salsa, place all the ingredients in a bowl and mix together well. Season with plenty of salt and pepper.

5. To serve, tip the cooked vegetable crisps onto a large sharing platter, spoon over the beef chilli, guacamole and salsa and top with the cashew feta. Finish with a sprinkling of coriander leaves. All hands in!

Guacamole

2 ripe avocados, mashed 1 garlic clove, grated 1 tsp ground cumin 1 tsp sweet paprika Finely grated zest and juice of 1 lime 1 small red chilli, deseeded and finely chopped 1 tbsp extra-virgin olive oil

Combine all the ingredients in a bowl and set aside.

Cashew feta

MAKES 230g/1½ cups 155g (1 cup) raw cashew nuts, soaked in water for at least 3 hours 1 garlic clove, roughly chopped 2 tbsp extra-virgin olive oil Juice of 1 lemon Sea salt and freshly ground black pepper

Drain the cashew nuts and place them in a food processor or blender with the garlic, olive oil and lemon juice. Season with salt and pepper and blend until beautifully smooth, adding a dash of water if needed to loosen everything up a little. Set aside.