Tex-Mex Beef Quesadillas

In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the beef mince, breaking it up with a spoon, until browned, 3-4 minutes. Add the onion and carrot and cook, stirring, until softened, 4-5 minutes. Add the garlic and Tex-Mex spice blend and cook until fragrant, 1 minute. Add the tomato paste and water and cook, stirring, until slightly thickened, 1-2 minutes.

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

TIP: You can place a sheet of baking paper and a second oven tray on top of the quesadillas if they unfold during cooking.

While the quesadillas are baking, wipe out the frying pan and return to a high heat. Cook the sweetcorn, tossing, until lightly charred, 5 minutes. Transfer to a large bowl and set aside to cool slightly.

TIP: Cover the pan with a lid or foil if the corn kernels are "popping" out.

Add the cucumber, a drizzle of white wine vinegar and a drizzle of olive oil to the charred corn. Season, then stir to combine.