This is one of the most popular dishes from Cook's galley combining the flavours of Mexico, Spain and either Newcastle or Ireland.

So pop open a bottle of Sol slap on some groovy tunes, I fancy a bit of the Rammones, always helps when chopping veg and lets cook.

Bung some olive oil in a pan and cook down some cherry tomaotoes until they can be easily sqaushed then add a can of tomato puree and good splash of vinigar from a pickle jar and say a pint of water. Let it cook away while you get on with the rest of the dish, but make sure the sauce does not boil dry.

Fry some chopped onions (red and white), six chopped garlic cloves and three chopped chili peppers (with seeds) in olive oil until the onions go translucent. chuck in a roughly chopped chorizo sausage and let the flavoured fat seep out and colour the oil for a couple of minutes, then add a pack of beef mince (size depends on how big a crew you are feeding). As the meat is browning add two teaspoons of Spanish pimenton, one teaspoon of garum masala, two teaspoons of French mustard and a squeeze of wasabi paste. then a generous grind of black pepper. Give it a good stir and then open a can of kidney beans (the 16p a can supermarket ones are fine)drain the liquid away and chuck the beans in the pan. Then add the tomato sauce, a dash of soy sauce, a dash of Worcester sauce and a beef stock cube, give it a stir and let the sauce bubble away.

To finish it off nicely pour a pint of Newcastle Brown Ale or a pint of Guinness (you can use any dark ale or stout you like) in the pot, cover and let it bubble away on a low heat, stiring occasionally until the sauce is nice and thick. This could take an hour or two so you will have run out of Rammones albums. Pour yourself a Newcastle Brown and put on some Lynryd Skyrnyrd to get yourself into that deep south mood and take a nap in your hammock.

Serve on a bed of rice with a nice salad and a handfull of grated cheese on the top. Good with beer or red wine. Yum