Bandeja paisa

Step 1: Drain 10 ½ oz dried red kidney or cranberry beans and put them in a large pot with 6 ¼ cups water and 1 carrot. Bring to the boil, then cover and simmer for 1½–2 hours, until creamy-soft. Add hot water if they dry out; they should stay soupy.

Step 2: Meanwhile make the hogao: heat 2 tbsp vegetable oil in a frying pan over a medium heat, add 4 spring onions and cook for 4 minutes. Add 3 tomatoes, 2 cloves garlic, 1 tsp ground cumin and ½ tsp salt and cook for 10–12 minutes until thick and jammy.

Step 3: When the beans are soft, stir in half the hogao and 1 tsp salt. Simmer for 10 minutes more. Keep warm.

Step 4: Rub 1 ⅛ lb pork belly, skin on with 1 tsp salt and ¼ tsp bicarbonate of soda. Put it skin side down in a cold heavy frying pan with 100 ml water. Bring to a simmer over a medium heat and cook until the water has gone and the fat starts to run, about 20 minutes, turning once.

Step 5: Keep cooking the belly in its own fat over a medium-low heat, turning, for 15–20 minutes more until the skin puffs and crackles and the meat reaches at least 160°F inside. Stand back: it spits. Drain on kitchen paper.

Step 6: In the same fat fry 4 fresh Colombian or cooking chorizo sausages over a medium heat, turning, for 12–15 minutes until browned all over and 160°F in the middle with no pink. Drain and keep warm with the chicharrón.

Step 7: Put 10 ½ oz long-grain white rice, 2 ½ cups water and ½ tsp salt in a pan, bring to the boil, then cover and cook on the lowest heat for 15 minutes. Turn off the heat and rest, lid on, for 10 minutes.

Step 8: In a clean pan brown 10 ½ oz lean minced beef with ½ tsp salt over a high heat, breaking it into fine crumbs, for 8 minutes until no pink remains. Stir in the rest of the hogao and cook 2 minutes more. Mince must reach 160°F.

Step 9: Heat 4 tbsp vegetable oil, for frying in a frying pan over a medium heat and fry 2 very ripe plantains for 3 minutes a side until deep golden and caramelised. Drain.

Step 10: Warm 4 small white corn arepas in a dry pan for 2 minutes a side.

Step 11: Fry 4 eggs in the plantain pan until the whites are set and the edges lacy; keep the yolks runny if you like.

Step 12: Build each platter: a mound of rice, a bowl or pile of beans, a spoon of minced beef, a piece of chicharrón, a chorizo, plantain, an arepa, a fried egg on the rice and slices of 2 avocado. Serve at once. Cool leftover beans and meats within 2 hours and keep in the fridge for up to 3 days.