Crispy Cauliflower Nuggets

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

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.

Heat a drizzle of oil in a large saucepan on medium-high heat.
Once hot, 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 chopped tomatoes, vegetable stock paste, sugar and water for the sauce (see ingredients for both amounts). Bring to a simmer, then lower the heat and simmer until thickened, 5-6 mins.

Meanwhile, drain and rinse the butter 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 thickened, 5-6 mins.
Season with salt, pepper and as much red chilli as you'd like (add less if you'd prefer things milder), then remove from the heat.