Smokey Bean Chilli

While the rice is cooking, slice the kernels off the corn cob. Heat a large frying pan over a high heat. When the pan is hot, add the corn kernels and cook, tossing, until golden and lightly charred, 4-5 minutes. Transfer to a medium bowl.

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

Grate the carrot (unpeeled). Finely chop the red onion. Finely chop the long red chilli (see ingredients list), if using. Drain and rinse the black beans.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion (reserve a little for the salsa if you like) and cook, stirring, until softened, 4-5 minutes. Add the All-American spice blend, the remaining garlic and 1/2 the chilli (if using) and cook until fragrant, 1-2 minutes. Add the carrot, diced tomatoes with garlic & olive oil, black beans, crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and water (for the sauce). Bring to the boil, then reduce the heat to medium and simmer until slightly thickened, 5-7 minutes. Stir through the remaining butter and season to taste with salt and pepper.

TIP: Butter helps to balance the acidity from the tomatoes.

While the chilli is simmering, roughly chop the coriander and tomato. Zest the lime (see ingredients list) to get a generous pinch, then cut into wedges. Add the coriander, tomato, remaining chilli (if using) and any reserved onion to the bowl with the corn. Add a squeeze of lime juice, season with salt and pepper and toss to combine. In a small bowl, combine the Greek yoghurt and lime zest. Season to taste with salt and pepper.