Chipotle Corn on the Cob

Remove the husks from the corn and place them in the gently boiling water with 1/4 tsp of salt for 7 mins. Afterwards, drain the corn and leave it to the side for later.

Whilst the corn cooks, coat your peppers in a teaspoon of olive oil and a good pinch of salt and pepper. Put them in the oven on the top shelf for 20 mins, or until they’re soft and a little crispy around the edges.

Cook your red onion in a non-stick pan on medium-low heat with a tablespoon of olive oil. After 5 mins add in the mixed beans, habanero sauce, cumin, tomato purée, 5 tbsp of water, 1/4 tsp of salt and a pinch of pepper. Cook with a lid for on for 15 mins.

Coat the corn in the chipotle paste, the zest and juice of half the lime and a dash of olive oil. Then roll the corn in the grated hard Italian cheese to coat it. Turn your grill to high heat and move your peppers to the middle shelf. Put the corn directly under the grill and cook it until it’s nicely browned off.

Now to make your refried beans! Take out two thirds of the beans and mash them up to a paste using the back of a fork. Now mix the remaining whole beans into the paste with half of your chopped coriander. Check for seasoning and add some salt if necessary. Voila, they’re done!

Cut lengthways into the avocado and when you reach the stone, turn your knife around it to cut the avocado into two, neat halves. Pull the avocado apart, remove the stone and then slide a knife around the flesh to release it. Now slice the flesh lengthways.