Cheesy Plant-Based Mince Quesadillas

• Heat a large frying pan over high heat. Cook sweetcorn until lightly charred, 4-5 minutes. Transfer to a medium bowl.

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

• Return the pan to medium-high heat with a drizzle of olive oil. Cook carrot and plant-based mince, breaking up with a spoon, until just browned, 2-3 minutes. • Add All-American spice blend and garlic, then cook until fragrant, 1 minute. • Add BBQ sauce, the butter and a good dash of water. Stir to combine and cook until slightly reduced, 1-2 minutes. Season with salt and pepper.

• Arrange mini flour tortillas on a lined oven tray. Divide plant-based mince mixture among the tortillas, spooning it onto one half of each tortilla, then top with shredded Cheddar cheese. • Fold the empty half of each tortilla over to enclose the filling and press down with a spatula. Brush or spray tortillas with a drizzle of olive oil and season to taste. • Bake quesadillas until the cheese has melted and the tortillas are golden, 10-12 minutes. Spoon any overflowing filling and cheese back into the quesadillas.

• While the quesadillas are baking, drain the pickled onion (reserve some pickling liquid!). • Roughly chop baby leaves. • To the bowl with charred corn, add the pickled onion, baby leaves, a splash of the pickling liquid and a drizzle of olive oil. Toss to combine and season to taste.