Tex-Mex Style Beef and Potato Tacos

Pop the potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through. When 15 mins remain, add the pepper to the tray and return to the oven for the remaining time, 13-15 mins.

Meanwhile, drain and rinse the kidney beans in a sieve. Pop half the beans into a medium saucepan and roughly mash. Stir in the remaining beans, chipotle paste (add less if you don't like heat), half the chicken stock paste and a third of the garlic. Stir in the water for the beans (see ingredients for amount), then pop the saucepan on medium-high heat and bring to the boil. Lower the heat slightly and simmer until thickened, 3-4 mins. Season to taste, then transfer to a bowl and cover to keep warm.

Clean your saucepan and return to medium-high heat with a drizzle of oil. When hot, add half the remaining garlic and fry for 1 min. Stir in the creme fraiche. Bring to the boil, then reduce the heat to low. Stir through the cheese until melted, 2-3 mins. Take off the heat and season to taste. TIP: Add a splash of water to loosen if needed.

Heat a drizzle of oil in a medium frying pan on medium-high heat. When hot, add the beef mince and cook until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Stir in the tomato puree, Mexican style spice mix, remaining chicken stock paste and garlic, then the water and sugar for the sauce (see ingredients for both amounts). Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins. When cooked, stir through the roasted veg. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.