Cheesy Lentil Nachos

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook corn kernels until lightly charred, 4-5 minutes (cover with a lid if kernels are "popping" out!). • Meanwhile, finely chop tomato. Roughly chop baby spinach leaves. • In a medium bowl, combine tomato, baby spinach, charred corn, chopped coriander and some pickling liquid (1 tsp for 2 people / 2 tsp for 4 people). Season with salt and pepper.

• Place tortilla wedges on a lined oven tray in a single layer. • Drizzle (or spray) with olive oil, season with salt and pepper and turn to coat. • Bake until golden, 6-8 minutes.

TIP: If the tortilla wedges don't fit in one layer, divide them between two oven trays.

• SPICY! You may find the spice blend hot! Add less if you're sensitive to heat. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook celery, carrot and chopped onion until softened, 3-4 minutes. • Add garlic, tomato paste, Mexican Fiesta spice blend (see ingredients) and cook until fragrant, 1-2 minutes.

• Stir through the water, the butter and the lentils. Simmer until sauce is thickened, 1-2 minutes. Season to taste. • Sprinkle shredded Cheddar cheese (see ingredients) on top, then cover with a lid or foil and reduce heat to low. Cook until cheese is melted, 2-3 minutes.

TIP: Add another splash of water to loosen the mixture, if needed.