Smoky Beef Chilli

Place the beef on a board and lightly score one side.

Bash the cinnamon, cumin, paprika and oregano in a pestle and mortar, then rub into the cuts in the beef. Season well with salt and pepper, drizzle over a little oil and brown the brisket in a large pan over a high heat.

Place the bay leaves, whole peppers, plum tomatoes (breaking them up with the back of a spoon) and the stock in a large pot and bring to the boil.

Meanwhile, deseed half the chillies, then finely slice them all. Peel and finely slice the onions, then pick and finely chop the coriander.

Add the chilli and onion to the pan with the brisket, cook for 5 minutes, then transfer everything to the large pot, cover and simmer for 4 to 4 hours 30 minutes until beautifully tender, stirring occasionally and adding splashes of water if needed.

Gently pull the beef apart with 2 forks. Remove the bay leaves, add a little vinegar to taste, scatter over the coriander and season to taste.

For the guacamole, squeeze the avocado flesh into a bowl, discarding the skin and stones. Pick and roughly tear in the coriander leaves, finely grate in the red onion and squeeze in the lime juice.

Season to taste, then roughly chop and mix in the tomatoes, removing any large pieces of skin.

Deseed and finely grate in the chilli flesh and mix well. Serve with the chilli, tortillas, dollops of yoghurt and a green salad on the side.