Preheat the oven to 220°C/200°C fan. Place a large pan on the stove on a medium heat and add olive oil. Once hot add the red onions, a large pinch of salt and allow the onions to sweat, with a lid on for 6-8 minutes. Now add the chopped garlic cloves, hot smoked paprika, ground cumin and the finely chopped mushrooms. Cook for a further 6-8 minutes to allow the mushrooms to wilt and sweat, leave the lid off this time.

Next into the pan now goes the tomato puree, stir well and cook for a further few minutes before pouring in the chopped tomatoes, drained kidney beans and drained green lentils. Fill the tomato tin with water, swoosh it around and pour in the liquid. Bring to a simmer and allow to slowly bubble away for 25 minutes. Stir 2-3 times while the beans cook to prevent any sticking.

Lay the oven fries onto the tray in an even layer and place into the oven for 20-25 minutes until golden.

Make the avocado salsa by placing the chopped (ripe) avocados into a small mixing bowl with the chopped tomatoes before adding ground cumin, pinch of salt, chopped coriander and the lime juice. For an extra kick, you could also add the chopped jalapeños chillies if you wish.

Once the fries are golden and crispy, remove them from the oven and tip onto a large serving platter or bowl (this can be split between 4 bowls if you aren't in the mood to share!). Taste the bean chilli and check if it needs an extra pinch or salt or twist of pepper. Load the chilli onto the fries, dot around the avo salsa and scatter over the remaining coriander. If using, add a few spoonfuls of the vegan yoghurt and extra jalapeños.