Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm wide wedges (no need to peel). Pop them onto a large baking tray. Drizzle with oil, sprinkle over half the Cajun spice mix (add less if you'd prefer things milder), then season with salt and pepper. Toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 30-40 mins. Turn halfway through.

Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips. Peel and grate the garlic (or use a garlic press). 

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the sliced pepper and fry, stirring, until soft and slightly charred, 5-6 mins.

Once the pepper is charred, stir in the garlic, tomato puree and remaining Cajun spice mix to the pan. Fry for 1 min. Season with salt and pepper.

Drain the sweetcorn in a sieve, then add to the pan.

Stir in the veg stock paste, ketchup and water for the sauce (see pantry for both amounts). Bring to the boil, then simmer until thickened, 8-10 mins. 

While the sauce simmers, zest and halve the lime. Grate the cheese.

In a small bowl, mix together the soured cream and lime zest. Set aside.

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board and chop into 1cm chunks.

Pop the avocado chunks into another small bowl. Squeeze in some lime juice and season with salt and pepper. Stir to combine, then set aside. 

When your sauce has thickened, remove the pan from the heat.

Squeeze in the remaining lime juice and stir to combine. Taste the sauce and add more salt and pepper if needed. 

Share the wedges between your plates, then top with the corn and pepper mixture.

Spoon over the avocado and top with dollops of the zesty soured cream.

Sprinkle over the grated cheese to finish. 

Enjoy!