Spiced Beef Quesadillas and Wedges

Meanwhile, peel and grate the garlic (or use a garlic press).

Grate the cheese. Drain and rinse the sweetcorn in a sieve.

Trim the baby gem, then halve lengthways. Thinly slice widthways. Chop the tomatoes into 2cm chunks.

In a large bowl, combine the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Stir through the tomatoes, then set aside.

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

Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.

Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Add the garlic and Central American style spice mix to the beef. Cook, stirring, for 1 min.

Stir in the tomato puree, chicken stock paste, sweetcorn and water for the sauce (see pantry for amount). Cook until piping hot, 1-2 mins.

Lay the tortillas (2 per person) onto a lightly oiled baking tray.

Spoon the beef and corn filling onto one half of each one. Top with the cheese.

Fold the other side over to make a semi-circle. Press down to keep together, then rub each with a little oil.

When the wedges have about 15 mins left, bake the quesadillas onto the top shelf of your oven until golden, 12-15 mins.

When the quesadillas are ready, remove them from the oven.

Add the baby gem to the bowl of tomatoes and toss to coat.

Serve the quesadillas with the salad and wedges alongside with a dollop of mayo and ketchup for dipping (see pantry for amount).

Enjoy!