Roasted vegetables

Make the pickled onions: Squeeze the lime juice into a bowl and add the onion or shallot, a large pinch of salt and a small pinch of sugar.

Let rest for 20 minutes while you make the chilli.

Heat a large non-stick pan, then add the oil.

When hot, add the onion and sauté until softened.

Add the garlic, chilli powder and oregano and sauté until fragrant. A

dd the beans and tomatoes and a few large pinches of salt and let simmer until the tomatoes break down, about 20 minutes.

Taste and add more salt, chilli and/ or oregano to taste.

Serve with the pickled onion and any of the garnishes you like.

Roasted fish