Mexican Inspired Veggie Small Plates

Meanwhile, halve the corn on the cobs by running a knife firmly around the middle, then snapping them in half with your hands.

Put the corn on a large sheet of foil. Drizzle with oil, season with salt and pepper, then scrunch the foil closed to create a parcel and put on a baking tray.

Roast on the top shelf of your oven until the corn is tender, 25-30 mins.

While everything's in the oven, peel and grate the garlic (or use a garlic press).

Halve the baby plum tomatoes. Cut the lime into wedges.

In a medium bowl, combine a good squeeze of lime juice with a drizzle of oil and a pinch of sugar. Season with salt and pepper and set the dressing aside. 

Grate the cheese. Drain and rinse the black beans in a sieve.

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

Once hot, add the tomato puree, half the garlic and remaining Mexican style spice mix. Fry for 1 min.

Stir in the vegetable stock paste, black beans and water for the beans (see pantry for amount). Bring to the boil, then lower the heat and simmer until thickened, 2-3 mins.

Once thickened, add a pinch of sugar and half the butter (see pantry for amount).

Once thickened, roughly mash half the beans using a potato masher or the back of a fork. Season with salt, pepper and a squeeze of lime juice. 

Add a splash more water if needed. Remove the beans from the heat and cover to keep warm. 

Once the potatoes are ready, add the remaining butter (see pantry for amount) and remaining garlic and toss together. 

Just before everything's ready, add the tomatoes and baby leaves to the dressing and toss together.