Seven-Layer Dip

Method

1. Tip 100 g of refried beans into a bowl, mash them smooth with a fork and beat in 0.25 tsp of ground cumin and a pinch of salt. If they are stiff from the tin, loosen with a teaspoon of water so they spread without dragging. Spoon into a small straight-sided glass dish or wide tumbler about 10 cm across and press into an even base layer.
2. Scoop the flesh from 0.5 avocado into a bowl, mash it to a coarse, lumpy purée with a fork and stir through 2 tsp of lime juice and a good pinch of salt — the lime keeps it green as well as seasoning it. Spread the guacamole over the beans right to the edges of the glass so it seals the layer beneath.
3. Stir 45 g of soured cream with 0.5 tsp of taco seasoning until evenly coloured, then dollop it over the guacamole and spread gently with the back of a teaspoon, working from the middle out so you do not drag the green layer up into it.