Chiptole bowl

Debone chicken thigh and then rub on the spice mixture with some oil and leave to marinade for as long as possible

Then begin to cook the black beans (see recipe below)

While everything is cooking, make the guacamole and salsa (see below for recipe)

Once the rice is cooked take off the heat and leave to cool till the rest is ready

Now on a heated griddle, or frying pan , add oil and the chicken thighs, cook for 6 minutes each side (or till cooked through I use a temperature probe)

Once everything is cooked take the corn out the oven and cut it off the cob, then shred the lettuce

On 4 plates add the rice , chicken , black beans , salsa, guacamole, corn and lettuce

Now serve (I like to serve it with tortilla chips)

Use a knife to cut around the avocado from top to bottom, twist and open. Then stab the stone with the full length of the blade, twist and pull.

Add this to a bowl with salt and lime juice and leave to sit while prepping other ingredients

Finely chop the coriander and dice the red onion

Mash the up the avocado and combine the other ingredients

Chop and fry onions in oil for approximately 10 minutes

Add tinned black beans with half the water from the tin

Add the chipotle paste and season

Simmer on the hob for 10 minutes on a medium heat until the beans have softened and then mash with a potato masher until about 50% are mashed

Cook until most of the liquid has evaporated (approximately 30 minutes) and season

Cut the tops off the tomato's and remove most of their seeds and juice

Cut them in to quarters and add into a blender

Add the coriander and the juice of the lime

Then add the oil and season with salt

Put in the jalapenos and a splash of their juice (this gives it its tangy flavour)

Finally, blend until it is at your desired texture and add to a bowl and leave in the fridge until ready to serve