Guac first. Grab a bowl. Add peeled avocados, chopped spring onions and the juice of a lime. Chop your coriander and add it to the bowl, but save a handful for later. Then, add a splash of olive oil. Season with salt and pepper and mash everything together. Put this in the fridge until it’s time to load up.

Slice your peppers and add them to the same pan and fry them in the chorizo oil until soft, then slice your red onions and add them to the pan. Once the onions are nearly cooked, add half of the seasoning mix and stir it through the peppers and onions.