Serves 6

{poke mole}
220g yellow peppers
40g guindilla chillies, deseeded and chopped
1 tsp cumin seeds
1 tsp coriander seeds
1 clove
1 allspice berry
5 black peppercorns
1 tsp sesame seeds
1 tsp raw pumpkin seeds
4 tsp chopped red chilli pepper
1 tsp chopped garlic
1/4 tsp ground cinnamon
40g dark chocolate (70 per cent cocoa solids), melted
Blister the skins of the yellow peppers under the grill or in the oven at 200°C/Gas Mark 6 until they are charred and the flesh softens. Put them into a container, cover tightly and leave to steam for 10 minutes (this makes it much easier to remove the skins). Peel off the skins and deseed the peppers.

Fry the guindilla chillies, cumin, coriander, clove, allspice, peppercorns, sesame seeds and pumpkin seeds in a dry frying pan until they release their aroma. Grind in a pestle and mortar, coffee grinder or food processor. Put the roasted yellow peppers, chopped red chilli and garlic in a food processor with the ground spice mixture and process until smooth. Add the cinnamon and melted chocolate and refrigerate for 3-4 hours until set.

{tomato chilli gazpacho}
60g red onion, finely diced
70g cucumber, finely diced
1 tsp finely diced red chilli pepper
100g yellow pepper, deseeded and finely diced
280g tomatoes, skinned and diced
250ml tomato juice (about 7 fresh tomatoes blitzed in a blender)
2 1/2 tbsp lime juice
3 tbsp chopped coriander
1 tbsp olive oil salt and freshly ground black pepper

Put all the ingredients in a bowl, stir well and season to taste. Cover and keep refrigerated until required.

{avocado lime mayonnaise}
300g ripe avocados, peeled, stoned, chopped
2 tsp lime juice grated zest of 1 lime
25ml avocado oil or olive oil
1 tsp chopped garlic
1 tbsp chopped coriander
1 tsp salt

Put all the ingredients in a blender or food processor and blitz on high speed until smooth. Season to taste and chill before serving.

{coconut, coriander and sweet potato beignets}
1kg sweet potatoes
1 tbsp finely grated fresh root ginger
1 tsp crushed garlic
3 tbsp coriander seeds, toasted and cracked
1 tsp finely chopped red chilli pepper
50g coconut powder
grated zest and juice of 2 limes
100g white maize meal (or quick cook polenta)
sunflower oil for deep frying

Put the sweet potatoes on a baking tray and bake at 200°C/Gas Mark 6 until soft. Remove the skins, put the flesh in a bowl and mash well. Add all the other ingredients execpt the coil and mix until smooth. Refrigerate for a least 30 minutes, then shape the mixture into 12 quenelles (small ovals) or any other shape, as long as they are equal in size. These are your beignets (saying with the French!) ready for frying. Refrigerate until needed.

Shortly before you want to serve, heat the oil to 170°C in a deep fryer or deep pan (if you don't have a thermometer, drop a small piece of bread into the oil; if it goes golden brown within a minute, the oil is hot enough). Fry the beignets, 2 or 3 at a time, for 3-4 minutes, until golden and crisp. Drain on paper towels.

{to assemble}
Place the hot sweet potato beignets on 6 plates and top them with a little of the mole. Spoon a generous amount of gazpacho on one side and a good smudge of avocado mayonnaise on the other.