[S-Version] Texan Beef Loaded Fries

• Meanwhile, thinly slice red onion (see ingredients). 
• In a small bowl, combine the vinegar and a good pinch of sugar and salt.
• Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.

• Drain sweetcorn. Heat a large frying pan over high heat. 
  Cook corn kernels until lightly browned, 4-5 minutes.
• Thinly slice radish. 
• Finely shred cos lettuce.

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

• When the fries have 10 minutes remaining, return pan to a medium-high heat.
• Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 4-5 minutes.
• Reduce heat to medium, add Tex-Mex spice blend and tomato paste, and cook, stirring, until fragrant, 1 minute.
• Add the water, and simmer until slightly thickened, 1 minute. Season.

• In a large bowl, combine cos with a drizzle of olive oil and white wine vinegar. Season.