• Drain the sweetcorn.
• Heat a drizzle of oil in a frying pan on high heat.
• Once hot, fry the sweetcorn, 5-6 mins. Adjust the heat if necessary. 
• Stir only twice - you want the sweetcorn to pick up some nice colour.

• Boil a half-full kettle.
• Pour the boiled water into a saucepan with 1/2 tsp salt on high heat.
• Boil the filled pasta, 3 mins.
• Drain and drizzle with oil.

• Once the sweetcorn has charred, reduce the heat to medium-low.
• Stir in the tomato puree, Cajun spice mix (add less if you'd prefer things milder), chicken stock paste, creme fraiche and water (see pantry).
• Simmer, 2-3 mins.
• Add the spinach in handfuls, making sure it's piping hot, 1-2 mins.

• Add the cheese and honey (see pantry). Taste and season with salt and pepper if needed.
• Stir in the cooked pasta. Add a splash of water if it's a little too thick.
• Serve in bowls.

Enjoy!