a) Preheat your oven to 240°C/220°C fan/gas mark 9.

b) Drain the sweetcorn in a sieve. Halve the pepper and discard the core and seeds. Slice into thin strips, then chop into roughly 1cm pieces.

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

d) Once hot, add the pepper and corn. Fry until softened and starting to char, 5-6 mins. Stir only twice during this time.

a) Meanwhile, grate the Cheddar cheese. Crumble the Greek style salad cheese. Zest and halve the lime.

b) Once the veg is cooked, remove from the heat and stir through the Central American style spice mix.

c) Add the spiced veg, both cheeses and half the lime zest to a medium bowl. Mix together well.

d) Taste and season with salt and pepper if needed.

a) Lay the tortillas (2 per person) onto a lightly oiled baking tray and spoon the cheesy veg filling onto one half of each one.

b) Fold the other side over to make a semi-circle. Press down to keep together.

c) Rub a little oil over the top of each one, then bake on the top shelf of your oven until golden, 5-7 mins.

a) While the quesadillas bake, cut the tomato into 1cm chunks.

b) In another medium bowl, mix together the sugar and olive oil for the dressing (see pantry for both amounts) with a squeeze of lime juice. Season with salt and pepper.

c) Add the tomatoes to the dressing and set aside until serving.

a) In a small bowl, mix together the soured cream and remaining lime zest.

b) Taste and season if needed.

a) When the quesadillas are ready, add the rocket to the tomato bowl and toss to coat in the dressing

b) Plate up your quesadillas with the radish salad alongside.

c) Dollop on the zesty soured cream to finish.

Enjoy!