Caramelised Chorizo & Charred Corn Tacos

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add chorizo and corn and cook until browned, 4-5 minutes. • Add brown sugar and cook until caramelised, 1-2 minutes.

TIP: Cover the pan with a lid if the corn kernels are “popping” out.

• Microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • In a medium bowl, combine mixed salad leaves, tomato and a drizzle of white wine vinegar and olive oil. Season to taste.