Thomasina Miers served up tasty Mexican fideus pasta with salsa negra and avocado cream on Saturday Kitchen.

The ingredients for the fideus pasta: 4 tbsp olive oil, 250g angel hair pasta or vermicelli, 600g fresh tomatoes, 1 onion, roughly chopped, 2 garlic cloves, roughly chopped, 1½ tsp sweet paprika, ½ tsp dried Mexican oregano, 1–2 tsp soft light brown sugar, 1 green chilli, finely chopped, 500ml vegetable stock, 3 tbsp salted capers, soaked in water and drained, salt.

For the avocado cream: 1 large hass avocado (or 2 small), peeled and stone removed, 1½ tbsp lime juice (from 1–2 limes), plus extra if needed, 1½ tbsp chilled water, plus extra if needed, 1½ tbsp extra virgin olive oil, plus extra if needed, 2 tbsp finely chopped coriander stalks, 1 jalapeño or other green chilli, stem removed and roughly chopped (optional), salt and freshly ground black pepper.

For the salsa negra: 180ml rapeseed or groundnut oil, 15g arbol chillies, stems and seeds removed, 25g chipotle chillies, stems and seeds removed and cut into pieces, 10 black garlic cloves, chopped, 10 fresh garlic cloves, chopped, 1 tbsp red wine vinegar, 1 tbsp light brown sugar, ½ tsp cumin seeds, salt and freshly ground black pepper.

To serve: creme fraiche, handful coriander leaves, roughly chopped, 1 lime, cut into wedges and 50g capers.

See recipes by Thomasina in the book titled: Meat-free Mexican: Vibrant Vegetarian Recipes available from Amazon now.