Preheat your oven to 200°C. Halve any large cauliflower florets. Pop the florets into a mixing bowl and season with salt and pepper. Add the mayonnaise and toss to coat the florets. In another small bowl, mix the breadcrumbs with half the Central American style spice mix. Season the crumbs with salt and stir in a glug of oil. Add the crumbs to the florets and toss to coat evenly.

Pop the coated florets onto a lined baking tray and spread them out in a single layer. When the oven is hot, roast on the top shelf until golden and crispy, 20-25 mins. Discard any leftover crumbs in the bowl.

Meanwhile, trim the courgette then quarter lengthways. Chop widthways into small pieces. Peel and grate the garlic (or use a garlic press). Halve the chilli lengthways, deseed and finely chop. Roughly chop the coriander (stalks and all). Halve, peel and thinly slice the onion.

Heat a drizzle of oil in a large saucepan over medium-high heat. Once hot, add the onion and cook until softened, 4-5 mins. 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 finely chopped tomatoes, sugar and water (see ingredients for both amounts). Bring to a simmer, then leave to bubble away for 5 mins.

Meanwhile, drain and rinse the cannellini beans in a sieve. Transfer a third to a bowl and crush with a fork. After 5 mins, add the whole and crushed beans to the stew. Cook until the stew is thick, 5-6 mins. Stir half the coriander into the stew, then remove from the heat. Season with salt and as much red chilli as you like.

When the nuggets are crisp, remove from the oven. Spoon the spicy bean stew into bowls and add a dollop of soured cream. Carefully arrange the cauliflower nuggets on top and finish with a sprinkling of remaining coriander. Enjoy!