1: For the beans, heat the oil in a sauté pan over a medium heat. Add the onion and cook for 2 minutes, then add the garlic and stir for 1 minute. Sprinkle in the spices, stir for a minute, then add the tinned tomatoes, kidney beans and water. Simmer gently for about 15 minutes, until slightly reduced and thickened.

2: Meanwhile, for the corn cakes, preheat the oven to 140°C/Fan 120°C/Gas 1. Put the sweetcorn kernels, spring onions, cheese, flour, cornflour and a little salt and pepper into a bowl and mix well to combine.

3: Crack the eggs and separate the yolks into one bowl and the whites into another very clean medium bowl. Add the milk to the egg yolks and beat well, then pour into the corn mixture and mix until well combined. Using an electric hand whisk, whisk the egg whites to soft peaks, then gently fold into the corn mixture.

4: You’ll need to cook the corn cakes in batches. Heat a little oil in a non-stick frying pan over a medium-high heat. When hot, drop 3 or 4 tablespoonfuls of the mixture into the pan, placing them well apart. Cook for 2–3 minutes until bubbles appear on the surface, then flip the corn cakes over and cook for 2–3 minutes on the other side. Transfer to a baking tray; keep warm in the oven while you cook the rest of the batter, adding more oil as necessary, to make about 20 cakes in total.

5: Just before serving, gently reheat the beans. Serve the corn cakes with the Mexican beans, avocado slices, lime wedges and fresh coriander.