BEAN FEAST

This Morning chef Marcus Bean shares three filling dishes for all the family

Pork chilli tostadas, shredded lettuce, guacamole and sour cream

For the guacamole

3 ripe avocados

Juice of 1 lime

1/2 red onion, finely diced

1 medium tomato, finely chopped

Fresh coriander, chopped

1. Place a large saucepan on a medium heat. Add rapeseed or olive oil, then the chopped onions, garlic and sweet pepper. Cook until softabout 5 or 6 minutes.

2. Add the paprika and cumin, stir, then add the pork mince, break up and mix, cooking for about 8 minutes.

3. Add the tinned tomatoes, kidney beans, pork stock and tomato purée and mix. Add the chipotle paste and stir.

Cook for 25-30 minutes until the desired consistency is reached. Season to taste. This can also cook in a slow cooker on a low heat for longer.

4. To make the tostadas, heat some oil in a frying pan and fry the tortillas on both sides until golden. Remove and allow to cool and crisp. If you don't want to fry the tortillas, place them on a tray and put them into the oven at 160-180°C and bake for 6 to 7 minutes until crispy.