Quick Tex-Mex Chorizo & Bean Stew

• In a large frying pan, heat a drizzle of olive oil over a high heat. • Cook chorizo, carrot and sweetcorn, stirring occasionally, until golden, 5-6 minutes.

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

• Reduce heat to medium-high, then stir through Tex-Mex spice blend, passata, the brown sugar, black beans and the water. Cook until slightly thickened, 2-3 minutes. • Remove pan from heat. Add the butter, stirring, until melted and combined. Season with pepper. • In a large heatproof bowl, microwave corn chips in 10 second bursts, or until warmed through.

TIP: The spice blend is mild, but use less if you're sensitive to heat!