Lightly Spiced Gluten Free Wedges with vegan cheese sauce and chili

Make the chili first by heating the olive oil in a deep saucepan. Fry the onion for 5 - 7 minutes until soft and translucent then add the garlic and cook for a further 2 minutes. Add the spices and cook for 2 minutes then add the tinned tomatoes and vegetable stock. Bring to the boil and then turn down the heat to a simmer. Cook the sauce for about 45 minutes, until thickened and rich in colour then add the Green Isle peas and sweet corn and the kidney beans. Cook for 10 minutes then keep warm until needed.

Preheat the oven to 200 C / 180 C fan. Cook the Green Isle Lightly Spiced wedges for 20 - 25 minutes until cooked through and golden.

To make the vegan cheese sauce, place all of the ingredients into a pan and whisk together. Place over a medium heat and, whilst continuously whisking, bring the mixture to the boil. Cook out for about 1 minute then keep warm until needed.

When the wedges are cooked, serve with the vegan chili, cheese sauce and some finely sliced spring onions and avocado slices.