Mexican-Style Sausage, Black Bean & Corn Stew

Boil a kettle

Peel and finely chop (or grate) your garlic

Peel and chop your red onion[s] into wedges

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

Once hot, add your sausages and cook for 3-4 min on each side or until browned all over

Meanwhile, dissolve your tomato paste and soy sauce in 400ml [520ml] [680ml] boiled water – this is your tomato stock

Drain and rinse your black beans and sweetcorn

Chop your coriander finely, including the stalks (save a few leaves for garnish!)

Once the sausages are browned, add the onion wedges and cook for a further 4-5 min or until starting to soften

Once starting to soften, add 2/3 of the chopped garlic (save the rest for later!) and 1 tbsp [1 1/2 tbsp] [2 tbsp] flour with your ground smoked paprika, ground cumin and cayenne pepper (can't handle the heat? Go easy!) and cook for 1-2 min or until fragrant

Once fragrant, add the tomato stock with the drained sweetcorn, drained beans and half the chopped coriander (you'll use the rest later!) and bring to the boil over a high heat

Once boiling, reduce the heat to medium-high and cook for a further 9-10 min or until the sauce is starting to thicken and the sausages are cooked through (no pink meat!) – this is your Mexican-style sausage & corn stew

While the stew is cooking, add the remaining chopped coriander to a small bowl with a knob of butter and the remaining garlic

Put the bowl in the microwave for 15-20 secs or until starting to melt

Once melted, mix to combine – this is your garlic herb butter

Slice your ciabatta[s] in half and place in the toaster for 1-2 min or until toasted

Once toasted, spread the garlic herb butter on the toasted ciabatta halves – this is your garlic herb ciabatta