Meat-Free Chicken and Charred Corn Veggie Tacos

Meanwhile, drain the sweetcorn in a sieve.

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.

Once charred, transfer to a bowl and cover with foil to keep warm.

Meanwhile, quarter the baby plum tomatoes. Cut the lime into wedges.

In a medium bowl, combine a good squeeze of lime juice, the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper and stir in the tomatoes.

Grate the Cheddar cheese. Peel and grate the garlic (or use a garlic press).

Give the frying pan a quick clean, then return to medium heat with a drizzle of oil.

Pan-fry the plant-based chicken until golden brown, 4-6 mins. Season with salt and pepper.

Meanwhile, in a small bowl, mix together half the chipotle paste and the soured cream.

Once golden, add the garlic, Central American style spice mix, honey and remaining chipotle paste to the plant-based pieces and fry for 1 min more. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen. 

Add a splash of water if it looks a little dry.

Just before everything's ready, pop the tortillas (2 per person) into the oven to warm through, 1-2 mins.