snacks and sides | Makes 20-25

For me, the joy of a good chilli isn’t mince – I want texture. As for the guacamole, don’t buy smooth pre-made stuff – the authentic stuff is hand-scrunched. You can also eat it with tacos, fajitas, fish… the options are endless.

1. Place the beef on a board and score one side. Bash the cinnamon, cumin, paprika and oregano with a mortar and pestle then rub into the cuts in the beef. Season well, drizzle over a little olive oil and brown the brisket well in a large pan over a high heat.
2. Place the bay leaves, peppers, tomatoes and stock in a large pot and bring to the boil.
3. Meanwhile, add the chilli and onion to the pan with the brisket, cook for 5 minutes, then transfer the lot to the large pot, cover, and leave to simmer for 4–4½ hours.
4. Gently pull the beef apart using 2 forks. Remove the bay, add a little vinegar to taste, add the coriander and adjust the seasoning.
5. For the guacamole, put the avocado flesh in a bowl with the coriander, red onion and lime juice. Season, then scrunch in the tomatoes, picking out any large bits of skin. You can also use a food processor if you like. Finely grate in the chilli flesh, mix well and adjust the seasoning. Serve with the chilli, tortillas, yoghurt and a green salad.