Chipotle Corn and Black Bean Soup

a) Heat a drizzle of oil in a large saucepan on medium-high heat.

b) Add the onion to the pan and stir-fry until softened, 4-5 mins.

c) Stir in the garlic and smoked paprika. Cook until fragrant, 1 min.

a) Add the passata, black beans (both mashed and whole), veg stock paste, honey and water for the soup (see pantry for both amounts) to the pan.

b) Stir to combine and bring to the boil. Lower the heat to medium and simmer until thickened, 5-6 mins.

c) Halfway through, stir in the cavolo nero and simmer for the remaining time until tender. TIP: Discard any tough stalks from the cavolo nero.

a) Meanwhile, preheat your grill to high.

b) Cut the ciabattas into 1cm slices. Grate the cheese.

c) Pop the ciabatta slices onto a medium baking tray. Drizzle with oil, sprinkle over the cheese and season with salt and pepper.

d) Grill until melted and golden, 3-5 mins.

a) While the ciabatta grills, drain the sweetcorn in a sieve.

b) Stir the creme fraiche, corn, chipotle (add less if you'd prefer things milder) and butter (see pantry for amount) through the soup until combined. Bring to the boil, then remove from the heat.

c) Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.