Crispy Cauliflower Nuggets

Pop the coated florets onto a lined baking tray and spread them out in a single layer. When the oven is hot, roast on the top shelf until golden and crispy, 20-25 mins. Discard any leftover crumbs in the bowl.

Meanwhile, trim the courgette then quarter lengthways. Chop widthways into small pieces. Peel and grate the garlic (or use a garlic press). Halve the chilli lengthways, deseed and finely chop. Roughly chop the coriander (stalks and all). Halve, peel and thinly slice the onion.

Heat a drizzle of oil in a large saucepan over medium-high heat. Once hot, add the onion and cook until softened, 4-5 mins. Add the courgette and cook, stirring, for 3 mins. Stir in the garlic and remaining Central American style spice mix and cook for 1 min more. Add the finely chopped tomatoes, sugar and water (see ingredients for both amounts). Bring to a simmer, then leave to bubble away for 5 mins.

Meanwhile, drain and rinse the cannellini beans in a sieve. Transfer a third to a bowl and crush with a fork. After 5 mins, add the whole and crushed beans to the stew. Cook until the stew is thick, 5-6 mins. Stir half the coriander into the stew, then remove from the heat. Season with salt and as much red chilli as you like.