Tex-Mex Beef Quesadillas

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook beef mince, breaking up with a spoon, until browned, 3-4 minutes. • Add carrot and cook, stirring, until softened, 4-5 minutes.

• Add garlic and Tex-Mex spice blend and cook until fragrant, 1 minute. • Add tomato paste, the brown sugar and the water and cook, stirring, until slightly thickened, 1-2 minutes. Season to taste.

• Arrange 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 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 quesadillas until cheese has melted and 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, combine baby cucumber, sweetcorn, a drizzle of white wine vinegar and a drizzle of olive oil in a medium bowl. Season, then stir to combine.