Cheesy Louisiana Beef Quesadillas

• Drain the sweetcorn. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl and set aside.

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

• Return the frying pan to high heat with a drizzle of olive oil. Cook carrot, onion and beef mince, breaking up with a spoon, until just browned, 4-6 minutes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Reduce heat to low, then add Louisiana spice blend and cook until fragrant, 1 minute. • Stir in tomato paste, the butter and water and simmer until slightly thickened, 2-3 minutes. Season to taste.

• Arrange mini flour tortillas over a lined oven tray. Divide the beef filling between 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) the tortillas with a drizzle of olive oil. Bake quesadillas until the cheese has melted and the tortillas are golden, 10-12 minutes. Spoon any overflowing filling back into the quesadillas.

TIP: Place a sheet of baking paper and a second oven tray on top of the quesadillas if they unfold during cooking. Little cooks: Take the lead by sprinkling over the cheese.

• While the quesadillas are baking, thinly slice radish. • Add radish and a drizzle white wine vinegar and olive oil to the bowl of charred corn. Season to taste.