Fully loaded nachos

First, make the pickled onions. Put the sliced onion in a clean jar or container – not too big, it should be tightly packed. In a small pan, combine the vinegar, coriander seeds, sugar and salt, then bring to the boil over a medium-high heat, until the sugar has completely dissolved. Pour the hot liquid over the onions. Set aside at room temperature for about 10 minutes to cool, then chill for at least 1 hour (or up to 2 days). They’re ready when they are vibrant pink.

For the pico de gallo, mix all the ingredients in a bowl. Season, adding more lime juice if liked. In another bowl, mix all the ingredients for the vegan soured ‘cream’. Season with salt and add more lemon if you want to go full-on sour. Set both aside.

For the guacamole, scoop the avocados into a large bowl. Mash thoroughly with a balloon whisk, then mix in the lime juice. Taste and add more if you like. Season and set aside.

Next make the vegan queso: in a medium non-stick saucepan, gently heat the soya or oat drink until warm (not boiling). Add the Applewood cheese alternative, whisking as it melts. Whisk in the yeast flakes (if using) and the turmeric until fully dissolved. Season, then cover with a lid and reduce the heat to very low. Whisk regularly if not using straight away, to make sure it doesn’t burn or form a skin.

When ready to assemble, heat the grill to high and ensure your vegan queso is hot. On a large, wide, baking tray or ovenproof dish, lay out the tortilla chips. Pour 2 ladles of vegan queso all over them (or more if you like). Put under the grill for about 5 minutes, keeping watch to make sure they don’t burn. The ‘cheese’ should bubble a bit and the chips’ edges will brown slightly. Scatter over the pico de gallo and pink onions and dollop over the guacamole. Drizzle all over with the vegan soured ‘cream’, then the hot sauce, and finish with a scattering of coriander.