Chipotle Corn on the Cob with Homemade Refried Beans

Place the corn in your gently boiling water with a pinch of salt for 7 mins. Afterwards, drain your corn and leave it to the side for later

Whilst your corn cooks, coat your pepper in a drizzle of olive oil and a good pinch of salt and pepper. Put on a baking tray and place in your oven for 20 mins, or until they’re soft and a little crispy around the edges.

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

Coat your corn in the chipotle paste, the zest and juice of the lime and a dash of olive oil. Roll your corn in the hard Italian cheese to coat it. Turn your grill to high heat. Tip: If your oven and grill are combined, move your peppers down to keep warm. Put your corn on another baking tray under your grill and cook it until it’s nicely browned.

Now to make your refried beans! Take out two-thirds of your bean mixture and mash up to a paste using the back of a fork. Now add your remaining whole beans into your mashed beans with half of your coriander. Check for seasoning and add some salt if necessary.

Cut lengthways into the avocado and when you reach the stone, turn your knifearound 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.