Cheesy American Beef Loaded Wedges

While the wedges are roasting, drain the sweetcorn (see ingredients list). Finely chop the brown onion (see ingredients list). Finely chop the garlic (or use a garlic press). Finely chop the tomato. Grate the carrot (unpeeled). Drain and rinse the red kidney beans (see ingredients list).

Heat a large frying pan over a high heat. Add the corn kernels and cook until lightly charred, 4-5 minutes. TIP: Cover the pan with a lid if the kernels are "popping" out. Transfer to a bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the onion and cook until softened, 3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the beef mince and cook, breaking up with a spoon, until browned, 3-4 minutes. Add the AllAmerican spice blend and cook until fragrant, 1 minute.

Add the grated carrot and red kidney beans to the frying pan and cook until softened and heated through, 2-3 minutes.

Add the tomato paste (see ingredients list), the water and crumbled beef stock and stir to combine. Add a dash of water if the sauce looks too thick. Reduce the heat to medium-low and sprinkle the shredded Cheddar cheese over the beef mixture. Cover with a lid or foil and cook until the cheese has melted, 2-3 minutes.