Colombian paisa platter (Bandeja paisa)

1. Soak the red beans the night before, then cook in fresh water for 1½-2 hours until tender. Meanwhile make the hogao: soften the chopped spring onions, garlic and grated tomatoes with the cumin in the oil for 8 minutes, stir half into the beans, season with salt and simmer for 20 more minutes.

2. Cut the pork belly (for the chicharrón) into 4 strips, score the skin, salt and cook with a little water in a frying pan until the water evaporates; then fry in its own fat over low heat for 20-25 minutes until crisp.

3. Mix the minced beef with salt, pepper and the remaining hogao and fry in a pan until crumbly and dry (carne molida); prick the chorizos with a fork and fry for 12-15 minutes.

4. Cook the rice; knead the masarepa with 250 ml lukewarm salted water into a smooth dough, shape 4 flat arepas and fry them in a little oil for 5-6 minutes per side.

5. Fry the plantains, sliced lengthwise, until golden, and finally fry 4 eggs; slice the avocados.

6. On a large plate (bandeja) put a portion of everything: beans, rice, minced meat, chicharrón, chorizo, fried egg, plantain, arepa and avocado.

Tip: Bandeja paisa is the hearty, rustic lunch of Colombia's Antioquia region – feel free to split the work over two days: the beans and hogao can be made in advance.