Mexican-style chilli nachos (ve)

1. Heat the oil and cook the onion for a few minutes until soft. Then add the red pepper and cook for 2 minutes.

2. Add the chilli, cumin, paprika, and garlic granules and cook for a further 30 seconds, stirring. Then add the tomato puree and cook for a further 2 minutes, stirring.

3. Stir in the soya mince until the mince is coated by the tomato paste, and then add the vinegar and soy sauce and stir well.

4. Add the brown lentils, chopped tomatoes, and vegetable stock (you may want to reduce the amount of stock if you are using rehydrated or frozen soya mince).

5. Stir to combine, bring to the boil and then simmer gently for 35 minutes, or until the lentils are completely cooked. Add more stock if required. Add the sweetcorn and kidney beans, bring back to a simmer and cook for a further 10 minutes.

6. Layer the tortilla chips between your 10 individual serving dishes and top with the chilli. Drizzle with the Mexicanstyle yoghurt to serve, and add toppings if using.

For the Mexican-style yoghurt

1. To make the Mexican-style yoghurt, put the plant-based yoghurt into a mixing bowl and then add the lime juice, ground or fresh coriander, garlic granules, and a touch of salt. Mix this all together until you have a creamy sauce that can be served on top of your nachos.

2. This is a versatile dish and can be served in many ways. Instead of tortilla chips, try adding 900g of cooked rice to serve as a burrito in wraps, or use as a topping for jacket potatoes or loaded fries.