• Mix together all the sauce ingredients (except the cornflour). Pour it over the short ribs, then put the ribs into a slow cooker and cook on low for 7 hours.

1 hour before serving prepare your sides

• Quick Red Onion Pickle Add the vinegar, sugar, salt, beetroot brine and mustard to a jar, screw on the lid and shake well. Add the onion and give it a good mix. Leave for about an hour before using.
• Guacamole Remove the flesh from the avocados and roughly chop. Place them in a mortar and use a pestle to crush just some of it, so you are left with a chunky mix. Add a squeeze of lime and the coriander and pepper to taste.

For the meat

• When the ribs are ready, remove them from the slow cooker and use two forks to pull the meat into rough chunks.
• Skim the fat off the top of the sauce in the slow cooker, and discard. Heat the remaining sauce in a saucepan and simmer. If it needs thickening, mix the cornflour with 1 teaspoon of water and add to the sauce while stirring. As soon as it thickens, add the beef and mix it all together.
• You can either heat the tortillas in the microwave or oven, or you can gently toast them in a frypan. I like this method because they become a little crispier around the edges and you’ll get some little patches that brown which gives a nice flavour.
• Serve the whole lot on a large platter and get everyone to dig in.