• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. • In the last 5 minutes of cook time, remove potatoes from oven. Sprinkle with Cheddar cheese and bake until the cheese melts.

• Meanwhile, thinly slice red onion. • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Scrunch half of the sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.

• Meanwhile, finely chop garlic. Halve snacking tomatoes. • Drain sweetcorn. • Drain and rinse black beans. • Grate carrot.

• In large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and remaining onion, stirring, until tender, 3-4 minutes. • Add black beans and cook, stirring, until tender, 2 minutes. • SPICY! You may find the spice blend hot! Add less if you're sensitive to heat. Add tomato paste, garlic and Mexican Fiesta spice blend and cook until fragrant, 1-2 minutes. • Stir through the water and plant-based butter. Simmer until sauce is thickened, 1-2 minutes. Season to taste. TIP: Add another splash of water if the mixture seems dry.

• Drain pickled onion, reserving a splash of the pickling liquid. • In a medium bowl, combine corn, snacking tomatoes, pickled onion, a drizzle of olive oil and the reserved pickling liquid. Toss to combine and season.

• Divide cheesy potato wedges between plates. • Top with black beans, corn and pickled onion salsa and plant-based mayonnaise. • Tear over coriander to serve. Enjoy!