Lighter Plant-Based Chilli Burger With Smoky Corn

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Add the sweetcorn cobettes to a large piece of tin foil with half the smoked paprika (you'll use the rest later!) and a pinch of salt and pepper

Scrunch the tin foil around the corn until tightly sealed and add to the baking tray

Put the tray in the oven for 20-25 min or until the corn is tender – this is your smoky corn

Meanwhile, boil half a kettle

Slice the red chilli[es] finely

Tip: Not a fan of spice? Remove the seeds!

Add 1 tsp [2 tsp] sugar and a pinch of salt to a bowl with 1 tbsp [2 tbsp] boiled water and stir until dissolved

Once dissolved, add the red wine vinegar and sliced red chilli (can't handle the heat? Go easy!) and set aside – this is your quick-pickled chilli

Meanwhile, drain and rinse the black beans

Dissolve the tomato paste and 1 tsp [2 tsp] sugar in 75ml [150ml] boiled water – this is your tomato stock

Add the ultimate vegan burger patties to one side of a baking paper-lined baking tray and put in the oven for 10-12 min or until almost cooked through

Tip: Cooking for 4? Use 2 trays!

Heat a pot over a medium heat with a drizzle of olive oil

Once hot, add the drained black beans, ground cumin and the remaining smoked paprika and cook for 1 min or until fragrant

Once fragrant, add the tomato stock and a pinch of salt and pepper and cook for 3-4 min or until thickened – this is your black bean chilli

Slice the ciabattas in half

Wash the gem lettuce, then pat it dry with kitchen paper

Remove 2 [4] leaves from the gem lettuce and set aside, then cut the remaining lettuce into wedges

Once the patties are almost cooked through, remove the tray from the oven and add the ciabatta halves, cut side up

Return the tray to the oven for 3-4 min or until the ciabatta halves are hot and crusty

Slice the tomato[es] into 4 [8] slices