Mexican-Style Street Food Kit

• Place fries on one side of a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Place corn pieces on the other side of the tray, then bake until tender, 20-25 minutes.

• While the fries & corn are cooking, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chorizo until golden, 4-6 minutes. Transfer to a paper towel-lined plate and set aside. • Return the frying pan to high heat. Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 4-5 minutes. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. Add Mexican Fiesta spice blend and tomato paste, and cook until fragrant, 1-2 minutes. • Remove from heat, then add the water, stirring until combined.

• Lay mini flour tortillas on a chopping board. Spoon filling down the centre then sprinkle half of the Cheddar cheese. • Roll tortillas up tightly and place, seam-side down, evenly spaced on a second lined oven tray. Drizzle with olive oil and season with salt and pepper. • Bake until golden and starting to crisp, 8-10 minutes.

• When the fries have 5 minutes remaining, remove tray from the oven. Transfer paprika spiced corn to a serving dish and set aside. • Sprinkle fries with the remaining Cheddar cheese. Bake until golden and crispy, 5 minutes • In a medium bowl, combine tomato, cucumber, a squeeze of lime juice and a drizzle of olive oil. Season to taste.