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

b) Peel and grate the garlic (or use a garlic press).

c) Drain and rinse the black beans in a sieve.

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

b) Once hot, add the garlic, tomato puree and gochujang to the pan.

c) Cook, stirring, for 1 min.

a) Stir the black beans, honey, vegetable stock paste and water for the sauce (see pantry for amount) into the frying pan. TIP: If your honey has hardened, pop it into a bowl of hot water for 1 min.

b) Mash half the beans in the pan using a potato masher.

c) Simmer until thickened slightly, 2-3 mins. Taste and season with salt and pepper if needed.

d) Meanwhile, grate the Cheddar cheese.

a) Lay the tortillas onto a lightly oiled large baking tray and spoon the gochujang beans onto one half of each one. Top with the grated cheese.

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

c) Rub a little oil over the top of each quesadilla, 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) Add the tomatoes to a medium bowl with the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts).

c) Season with salt and pepper, then set aside to macerate.

a) Just before you're ready to serve, toss the baby leaves with the tomatoes and dressing.

b) Transfer your quesadillas to your plates and serve the salad alongside. 

c) Add a dollop of mayonnaise (see pantry for amount) on the side for dipping.

Enjoy!