Loaded Cheesy Lentil Nachos

Finely chop the tomato. Finely chop the coriander (reserve some for garnish!). Drain the sweetcorn (see ingredients). Heat a large frying pan over a high heat. Cook the sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl. Add the tomato, coriander and some pickling liquid (1 tsp for 2 people / 2 tsp for 4 people) to the charred corn. Season with salt and pepper and set aside. TIP: Cover the pan with a lid if the corn kernels are "popping" out.

Cut the mini flourtortillas into wedges, then place on a lined oven tray. Drizzle (or spray) with olive oil, season and toss to coat. Bake until golden, 6-8 minutes. TIP: If the tortilla wedges don't fit in one layer, divide them between two trays. Keep an eye on them. You want them crisp, but not burnt!

SPICY! This spice blend is hot! Use less, depending on your taste. While the tortilla chips are baking, return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the chopped onion and celery, stirring, until softened, 3-4 minutes. Add the lentils and cook until tender, 2 minutes. Add the garlic, baby spinach leaves and Mexican Fiesta spice blend (see ingredients) and cook, stirring, until the spinach has wilted, 1-2 minutes.

Stir the tomato paste, butter and the water through the lentil mixture, then season. Simmer until the sauce has thickened, 1-2 minutes. Sprinkle the shredded Cheddar cheese over the lentil mixture, cover with a lid (or foil) and reduce the heat to low. Cook until the cheese has melted, 2-3 minutes. TIP: Add a splash more water if the mixture seems dry.