Creamy Chipotle Chorizo, Corn and Black Bean Soup

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

b) Add the onion and chorizo to the pan and stir-fry until the chorizo is starting to brown, 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.

a) Meanwhile, preheat your grill to high.

b) Halve the ciabatta, then cut into 1cm slices. Grate the cheese.

c) Pop the ciabatta slices onto a medium baking tray. Sprinkle over the cheese and season with salt and pepper.

d) Grill on the top shelf until melted and golden, 3-5 mins.

a) While the ciabatta grills, drain the sweetcorn.

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.