To make the tortilla chips, spread the tortilla chips on a baking tray and squeeze over the lemon juice as evenly as you can. Dust the piri-piri seasoning over the tortilla chips and gently toss to spread the seasoning as evenly as possible. Transfer to an air fryer and air fry for 4 minutes at 180C. If using an oven, bake at 180C/160C Fan/Gas 4 for 6 minutes.

To make the black beans, add the olive oil to a small saucepan on a medium heat and when the oil is hot but not smoking, add the tomato puree and chipotle paste.

Cook the rawness out of the paste for a minute before adding the black beans, followed by two thirds of the bean can full of warm water. Stir well and cook through for 5–7 minutes on a high heat till the beans have thickened, to a baked bean-like consistency. Press some of the beans against the side of the pan with a potato masher or use a handheld stick blender to create a creamy texture. Season with salt to taste.

To make the sour creamy dip, mash all of the ingredients to form a smooth paste. You can use a fork or whisk, or a stick blender to get a smoother result.

To make the guacamole, mix together all of the ingredients and season with salt to taste.

To make the pickle, combine all of the ingredients in a small bowl and allow to steep for a few minutes so the onion loses its rawness and turns a vivid purple colour.

To serve, start by spreading the sour creamy dip to the edges of a large, wide, flat platter. Arrange the warm tortilla chips in the centre of the platter in a large heap. Top the tortilla chips with the beans. Finally top the whole dish with the guacamole and pickled onions and chillies. Serve immediately.