Carne Asada Style Beef Tacos and Spicy Wedges

Meanwhile, quarter the baby plum tomatoes and pop them into a bowl. Zest and halve the lime. Trim the root from the baby gem lettuce, halve lengthways, then thinly slice widthways. Halve the corn on the cobs widthways by running a knife firmly around the middle then snapping them in half with your hands.

Put the corn onto a large sheet of foil. Drizzle with oil, season with salt and pepper, then scrunch the foil closed to create a parcel and pop onto another baking tray. When the wedges have been in the oven for 10 mins, pop the tray with the corn on the middle shelf of your oven and roast until tender, 25-30 mins.

Meanwhile, pop the tomatoes in a medium bowl. Add a drizzle of oil, squeeze over some lime juice, season with salt and pepper, mix together then set the tomato salad aside. In another small bowl, mix together half of the mayonnaise and half of the chipotle paste. Grate the Monteray jack cheese. Crumble the feta into small pieces.

When there are about 5-6 mins of cooking time remaining, heat a drizzle of oil in a large frying pan on high heat. Once nice and hot, add the beef strips to the pan and season with salt and pepper. Fry until browned, 1-2 mins, continuously stirring. TIP: Don't crowd the pan or your beef strips will stew instead of fry, it's best to cook it in batches. Once browned, transfer it to a bowl. When cooked, add the remaining chipotle paste to the bowl with the beef strips and mix well. IMPORTANT: Wash your hands and equipment after handling raw meat. The beef is safe to eat when the outside is browned.