Tortilla triangles with sweetcorn and jalapeno dip

1. Preheat the oven to 200°C, gas mark 6. Heat 2 tsp oil in a small pan, add ¾ of the shallots and a pinch of salt; cook over a low heat for 5 minutes until soft. Add the garlic and ¾ of the chilli and cook for 3 minutes, then tip into a bowl to cool.

2. Meanwhile, brush the wraps all over with the remaining oil and sprinkle over the cayenne, cumin and a pinch of salt. Layer the wraps up on a chopping board and cut into triangles (making 4 layers of 12). Spread out on 2 large baking trays (don’t worry if they overlap a bit) and cook for 7-8 minutes until golden and crisp.

3. Whizz the shallot mixture, sweetcorn, soured cream and lime juice in a blender until mostly smooth; season. To serve, tip into a bowl, top with the tomato and remaining shallots and chilli. Drizzle the triangles with extra oil and sprinkle with sea salt.