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

Chop the potatoes into 2cm wide wedges (no need to peel).

Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

Meanwhile, halve, peel and thinly slice the onions. Drain the sweetcorn in a sieve.

Grate the cheese. Pop the cheese in a medium bowl. Halve the baby plum tomatoes.

In a large bowl, add the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Add the tomatoes and half the sweetcorn, toss to coat in the dressing, then set aside.

Heat a large frying pan on medium heat with the butter (see pantry for amount) and a drizzle of oil.

Once the butter has melted, add the onion. Season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.

Add the Mexican style spice mix and sugar for the onions (see pantry for amount). Cook until caramelised, 1-2 mins more.

Transfer the caramelised onion to the cheese bowl with the remaining sweetcorn and toss everything to combine.

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

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

Rub a little oil over the top of each one, then bake on the top shelf of your oven until golden, 8-12 mins.

When everything's ready, add the baby leaves to the tomato bowl. Toss to coat in the dressing. TIP: Don't add the leaves too early or they'll go soggy.

Share the quesadillas between your plates. Add a dollop of mayo (see pantry for amount).

Serve the salad and wedges alongside.