Preheat your oven to 200C/Fan 180/ Gas 6. Scrub the new potatoes and slice them into wedges. Scatter the potatoes onto a roasting tin and add 1 tbsp oil and a pinch of salt and pepper. Slide the potatoes into the oven and roast for 40 mins, turning halfway, till golden on the outside with tender middles.

Meanwhile, peel and finely chop the onion. Peel and thinly slice the garlic cloves. Dice the tomatoes into small pieces. Pour 1 tbsp oil into a large pan and warm to a medium-high heat. Slide in the onion and tomatoes. Add a pinch of salt and pepper. Fry for 5-6 mins, stirring now and then, till the onions have softened.

Thinly slice the coriander stalks and add them to the pan. Slide in the garlic, along with 1 tbsp paprika, 1 tbsp cumin and 1 tsp cacao nibs. Fry for 1-2 mins.

Drain the kidney beans and add them to the pan. Reduce to a gentle simmer and cook for 10 mins. If the pan starts looking a little dry, add 2-3 tbsp water.

While the beans are simmering, pour 1 tbsp oil into a separate frying pan and warm till smoking hot. Rub the minute steaks with a good pinch of salt and pepper. Fry the steaks in the hot pan for 1 min per side, then transfer to a side plate to rest for 2 mins.

Grate the cheddar and stir half into the pan with the bean. Grate in the lime zest and squeeze in the juice. Stir in 2 tbsp yogurt. Taste the sauce and add salt and pepper if needed.

Divide the potatoes and chilli sauce between plates. Slice the steaks and arrange on top of the sauce. Scatter over a few coriander leaves and serve.