Pasilla mole

Turn the grill on to high. Lay the dried chillies on a tray and grill to char them for 1 min on each side. Transfer them to a jug or bowl and cover with hot water to rehydrate for 10 mins.

Put the tomatoes, onion, pear and garlic on a tray and put them under the grill to blacken for about 10 mins, turning the tomatoes halfway. This might take more or less time, depending on your grill, so keep an eye on them. Take them out and set aside.

While the vegetables are charring, toast the sesame seeds and peanuts in a dry frying pan over a medium heat. Remove from the pan and set aside.

In the same frying pan, add all the spices and toast for 1 min. Remove them from the heat and set aside with the nuts.

Put the soaked chillies (reserving the liquid), charred vegetables, pear, nuts and spices in a high-speed blender adding about 200ml of the water from the chillies and blend until it is very smooth.

In a large cast iron pot or lidded pan, melt the pork lard or sunflower oil over a high heat. Pour in the mole and fry for 3 mins, stirring continuously. Add around 100ml of the vegetable stock and lower the heat, leaving to simmer gently for a few minutes.

Stir in the tomato purée, chocolate and ½ tbsp sea salt, mix to combine everything well. Add a bit more of the stock (50-100ml) and mix. Cook the mole for 1 hr, mixing in vegetable stock from time to time to avoid it burning or going dry. You want it to be the consistency of a loose paste. The mole is ready when a layer of oil appears on the surface. Serve over meat with rice or use to top enchiladas.