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

Halve any large cauliflower florets, then pop them into a mixing bowl and season with salt and pepper. Add the mayonnaise and toss to coat.

In another small bowl, mix the breadcrumbs with half the Central American style spice mix. Season with salt and stir in the olive oil for the crumb (see pantry for amount).

Add the spicy crumbs to the florets and toss to coat evenly.

Pop the crumbed florets onto a lined baking tray and spread them out in a single layer. Discard any leftover crumbs in the bowl.

When the oven is hot, roast on the top shelf until golden, 25-30 mins.

Meanwhile, trim the courgette, then quarter lengthways. Chop widthways into small pieces.

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

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the courgette and cook, stirring, for 3 mins. Stir in the garlic and remaining Central American style spice mix and cook for 1 min more.

Add the chopped tomatoes, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts). Bring to a simmer, then lower the heat and simmer until thickened, 5-6 mins.

Meanwhile, drain and rinse the butter beans in a sieve. Transfer a third to a bowl and crush with the back of a fork.

After 5 mins, add the whole and crushed beans to the stew. Cook until thickened, 5-6 mins.

Season with salt and pepper, then remove from the heat.

When the nuggets are golden, remove them from the oven.

Spoon the bean stew into your bowls, then top with the cauliflower nuggets and a dollop of soured cream.

Enjoy!