Smoky pork nachos with warm cheese sauce

Finely dice the small onion, finely chop the garlic and freshly grate the cheddar. Measure the spices, stock and lime juice. Whisk the cornflour into the cold milk in the small saucepan until smooth; leave it off the heat. Spread the tortilla chips across a large baking tray and set out a serving platter.

Switch the oven to 180°C fan so it can preheat while the pork cooks. Heat a large frying pan over medium-high heat with the neutral oil. Add half the mince, press it into a rough layer and leave undisturbed for 3 minutes. Turn in sections and brown the other side for about 2–3 minutes, then break into small, uneven chunks. Transfer to a plate and repeat with the remaining mince. Allow about 6–7 minutes per batch, including turning and transferring.

Leave about 1 tbsp fat in the pan, draining any excess. Reduce to medium heat and cook the onion for 5–6 minutes, stirring regularly, until softened.

Add the garlic, ground cumin, smoked paprika, dried oregano and chilli flakes. Stir for 30 seconds until fragrant; the one-minute timer includes adding the ingredients.

Return the pork and its juices to the pan. Add the stock, salt and pepper, scraping up the browned bits, and bring to a gentle uncovered simmer.

Simmer the pork uncovered for 5–8 minutes in total, continuing into the next step, until thoroughly cooked and the liquid reduces to a light coating. Meanwhile, put the saucepan of cornflour and cold milk on a second burner. Heat gently, stirring continuously, until it reaches a gentle simmer, allowing about 3–4 minutes. Cook for 1 minute until slightly thickened, then remove from the heat. If the pork needs a stir, briefly move the milk pan off the heat before attending to it.

With the thickened milk off the heat, put the prepared tray of tortilla chips into the preheated oven at 180°C fan and warm for 4–5 minutes, watching that they do not darken. During that time, stir the freshly grated cheddar into the milk a handful at a time until smooth, allowing about 1–2 minutes. Add a splash more milk if needed to make it pourable; do not boil after adding the cheese. Once the pork has simmered for 5–8 minutes in total and is thoroughly cooked with its liquid reduced to a light coating, stir in the lime juice and taste before adding more salt. Keep the pork warm over low heat and the cheese sauce off the heat until the chips are ready.

Arrange half the warm chips on the large platter. Scatter over half the hot pork and drizzle with half the cheese sauce. Repeat with the remaining chips, pork and sauce. Serve immediately to keep the chips crisp.