Mexican Spiced Veggie Jumble and Smashed Potatoes

Put the pepper and onion wedges onto a large baking tray and drizzle with oil. Sprinkle over half the Mexican style spice mix and season with salt and pepper.

When the potatoes have been cooking for 10 mins, pop the bell pepper and onion in the oven and bake on the middle shelf until soft and slightly charred, 20 mins.

Meanwhile, drain the sweetcorn in a sieve.

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

While the sweetcorn fries, cut the Tenderstem® broccoli into thirds. Cut the tomato into 1cm chunks. Zest and cut the lime into wedges.

In a small bowl, combine the soured cream and lime zest. Set aside for now.

In a large bowl, combine a good squeeze of lime juice, a pinch of sugar and the oil for the salsa (see pantry for amount). Season with salt and pepper. 

When the potatoes have cooked for 20 mins, remove them from the oven. Sprinkle over the remaining Mexican spice and toss. Use the bottom of a bowl or pan to lightly crush each potato half. Drizzle the smashed potatoes with oil and return to the top shelf until crispy and golden, 10-15 mins.

When the pepper and onion have 10 mins roasting time remaining, add the Tenderstem® broccoli onto the baking tray. Drizzle with oil, season with salt and pepper, toss to coat and spread out in a single layer.

Return to the oven to roast on the middle shelf until tender and crispy, 10-12 mins.