Family-style tortilla bowls

Method

1. To make the tomato and walnut sauce, heat the oil in a saucepan and add the cumin, paprika, coriander and chilli (if using). Fry, stirring, until the spices are fragrant, then add the red pepper and cook for a couple of minutes. Add the tomato sauce or tinned tomatoes and cook for a further 5 minutes (20 minutes if using tinned), then stir in the walnuts. Remove from the heat and set aside.
2. For the mango and corn salsa, cut the mango in two halves along the stone. Scoop out and dice the flesh. Cut the corn kernels off the cob, finely chop the chilli and roughly chop the coriander. Place all of the ingredients in a bowl and drizzle over the olive oil and lime juice. Season with salt and toss to combine.
3. For the sweet and spicy cashew nuts, heat the coconut oil and spices in a frying pan on a medium-high heat. When fragrant, add the nuts and let them toast for a couple of minutes, stirring frequently. Drizzle over the maple syrup, stir and toast for a further 30 seconds, then remove from the heat and set aside.
4. Preheat the oven to 200°C. Scatter tortilla chips on a baking tray and bake for 5 minutes until warm and slightly toasted. Check on them often to make sure they do not burn.
5. Mash the avocado, dice the red pepper, and cut the limes into wedges. Place all the serving elements in bowls on the dinner table and let everyone build their own tortilla bowl.