Chilean-Style Bean & Squash Stew With Crispy Smoked Tortillas

Preheat the oven to 240ºC/ 220ºC (fan)/ gas 9

Boil a kettle

Add your sweetcorn cobettes to a tin foil-lined baking tray (or two!) with a drizzle of olive oil and a pinch of salt and pepper

Put the tray[s] in the oven for 25-30 min or until charred and crispy

While the corn is in the oven, peel and finely dice your brown onion[s]

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the diced onion with a pinch of salt and cook for 3-4 min or until beginning to soften and caramelise

While the onion is cooking, peel and finely chop (or grate) your garlic

Trim, then chop your green beans in half

Chop your basil finely, including the stalks (reserve a few leaves for garnish!)

Once the onion has begun to caramelise, add the chopped garlic and cook for 1 min

Add your butternut squash cubes with a generous pinch of salt and cook for 4-5 min or until beginning to brown

While the butternut squash is cooking, drain and rinse your cannellini beans

Combine your vegetable stock mix and tomato paste with 400ml [520ml] [700ml] boiled water – this is your tomato stock

Once the butternut squash has slightly browned, add your ground cumin, dried oregano, bay leaf[ves], half your ground smoked paprika (save the rest for later!) and 2 tsp [3 tsp] [4 tsp] flour and cook for 30 secs

Add the drained cannellini beans to the pan with a generous grind of black pepper and cook for a further 1-2 min or until everything is coated in the spices

Once everything is coated in the spices, add the tomato stock and cook, covered, for an initial 4-5 min

Meanwhile, stack your tortillas, and slice in half

After 4-5 min, add the chopped green beans and chopped basil to the pan and cook, covered, for 5-6 min further or until the sauce has thickened and the butternut squash is tender – this is your Chilean-style bean & squash stew

Discard the bay leaf[ves]

Remove the cobettes from the oven and set aside to cool, then add the tortilla halves to the tray[s] with a drizzle of olive oil and the remaining ground smoked paprika

Give everything a good mix up, then spread them out and return the tray[s] to the oven for 3-4 min or until lightly browned and beginning to crisp, then remove from the oven – these are your crispy smoked tortillas

Once slightly cooled, slice the charred corn off the cobettes with a sharp knife