Spiced Butternut Squash Tacos With Lime Mayo

Add your butternut squash cubes to a bowl with your ground cumin, ground coriander and a large pinch of salt and give everything a good mix up until the butternut squash is fully coated

Boil half a kettle

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

Once hot, add the spiced butternut squash cubes and cook for 4-5 min or until starting to caramelise

Meanwhile, trim, then slice your spring onions finely

Wash and shred your lettuce, then pat dry with kitchen paper

Grate your cheddar cheese

Combine your chipotle paste (can't handle the heat? Go easy!) and tomato paste in a bowl – this is your spiced tomato paste

Add the spiced tomato paste to the pan with 150ml [225ml] [300ml] boiled water and a generous pinch of salt and cook, covered, for 15-20 min or until the squash is fork-tender and the sauce has reduced slightly

Drain your sweetcorn

Once the sauce has reduced, add the drained sweetcorn to the pan and stir it all together – this is your spiced butternut squash & sweetcorn

Combine your mayo with a squeeze of lime juice and 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil in a bowl – this is your lime mayo

Add your tortillas to a plate and pop in the microwave for 20 secs on high or until warmed through

Slice the remaining lime into 1 wedge per person