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Naughty, naughty nachos

Lots of cheese, chips and cream. Just what I feel I need on those days when I want that extra bit of comfort on a plate. There are a few parts to this recipe, but it is really, really quick and I find myself gravitating to make this at the weekend, as it is a great sharing dish. It is on the side of naughty, but really tasty. Everything in balance is my mantra. I found the jars of jalapeños in the supermarket, but if you can’t get them, just use two regular green or red chillies, deseeded and finely sliced.

Time from start to finish: 25 minutes

Serves: 6

Equipment: Colander, 2 small bowls, 25.5cm-square baking dish at least 6cm deep

Salsa

200g jar red or green jalapeños

200g cherry tomatoes

1 red onion (or 1 bunch of spring onions)

Small handful of fresh coriander

Nachos

200g Cheddar cheese

400g tin of kidney beans

200g bag of tortilla chips

200g sour cream

Guacamole

3 perfectly ripe avocados

A few drops of Tabasco sauce (optional)

½ lime

Salt and freshly ground black pepper

+ Preheat the oven to 200°C, (fan 180°C), 400°F, Gas Mark 6.

+ Firstly, prepare the salsa. Drain the jalapeños, quarter the cherry tomatoes and toss both into a small bowl. Peel and finely chop the red onion (or finely slice the spring onions, if using), reserve a small handful and add the remainder to the bowl. Rip the leaves from the coriander stalks, roughly chop them, then toss everything together and season to taste.

+ Finely grate the cheese and drain and rinse the beans.

+ Now to assemble the nachos. Scatter a third of the tortilla chips in the bottom of the baking dish and scatter over a third of the cheese and then all of the beans. Then follow with a third more tortillas, a third more cheese and some of the salsa. Finish with the remaining tortillas and cheese. This is actually a total freeform dish; my only thing is I love cheese on the top.

+ Now pop it into the oven to bake for 10 minutes while you make the guacamole.

+ Halve the avocados, discard the stones and use a spoon to scoop the flesh out into a small bowl. Lightly mash with a fork and then stir the reserved chopped onion through with a few drops of Tabasco, if you like. Season to taste with salt and pepper and squeeze in the lime juice.

+ Spoon the sour cream, remaining tomato salsa and guacamole into small serving bowls. Remove the now-cooked nachos from the oven. The cheese should be bubbling and the tortillas just catching colour. Serve in the centre of the table with the accompaniments for everyone to dig in and help themselves.