Braised Plant-Based 'Meat' Nachos

• Heat a large frying pan over a high heat. Add the sweetcorn and cook until lightly browned, 4-5 minutes.

TIP: Cover the pan with a lid if the kernels are jumping out. Set aside in a medium bowl.

• Place the tortilla chips in a single layer on a lined oven tray. Drizzle (or spray) with olive oil, season with a pinch of salt and pepper and toss to coat. Bake until golden, 8-10 minutes.

TIP: If the tortilla chips don't fit in one layer, spread them over two oven trays.

• While the tortilla chips are baking, return frying pan to a medium-high heat with a drizzle of olive oil. • Add plant-based slow braised meat, carrot and cook, tossing until browned, 3-4 minutes. • Add Tex-Mex spice blend, tomato paste and garlic and cook until fragrant, 1 minute. • Add the plant-based butter and the water to the mixture, stirring to combine. • Reduce heat to medium, and sprinkle over plant-based shredded cheddar cheese and cover with a lid or foil, simmer until melted, 3-5 minutes.

• To the bowl with the corn, add cucumber, a drizzle of white wine vinegar and a drizzle of olive oil and toss to combine. Season to taste.