Lisa Faulkner and John Torode served up a warming vegetarian chilli nacho bake with tomato ketchup, balsamic vinegar and a chunky avocado salsa on John and Lisa’s Weekend Kitchen.

The ingredients are: 1 large onion, chopped, Olive oil, 1 clove garlic, grated, 1 tsp allspice, 1-2 tsp smoked paprika, 1 tsp chipotle or chilli flakes, 1 tin lentils , 1 tin chopped tomatoes, 1 tin kidney beans, 400ml veg stock, 2 tsp balsamic vinegar, 1 tbsp tomato ketchup, A bag of plain tortilla chips, Grated cheese, salt and pepper, Handful of chopped coriander, to serve.

For the chunky avocado salsa: 1 ripe avocado, chopped, 250g cherry tomatoes, roughly chopped, ½ a red onion, diced, 1 red chilli, finely diced, 1 lime, juiced, Small bunch of coriander, chopped and Salt and pepper.

See recipes by Lisa in her book titled: The Way I Cook… available from Amazon now.