I’m pleased to welcome some slightly warmer weather after what has seemed like a very long winter. With the warmer weather comes summery dishes, light and fresh, bursting with flavour and vibrant in colour.

One dish that I’ve tried and tested for you, and which is going to be on my meal plan a few times over the summer, is this Thomasina Miers recipe for charred corn and bean tostadas with jalapeno aioli.

Sweet corn, creamy beans, juicy tomatoes, salty cheese, a kick of chilli, crunchy tortilla and zingy lime…it screams put me in your mouth!

Of course, the recipe is great as it is and I find Thomasina Miers recipes usually work well, but I’m going to share with you how I make the dish with more accessible ingredients as well as the shortcuts I’ve found to cut down on the prep time so you can have the meal on the table in minutes:

• I halve the recipe for two adults and two less adventurous children, but the bean and corn salad keeps well in the fridge overnight so you could make the full amount and eat the leftovers for lunch the next day
• For the aioli, when pushed for time, I use shop bought mayo and mix through six slices of hot pickled jalapeno which I chop finely and add with the garlic and lime juice
• I use corn tortillas that I cut into 6 wedges, drizzle with oil and bake whilst I crack on with the salad
• If I’m really short on time, I use tinned sweetcorn, but the missing char makes a big difference to the dish.

The recipe calls for a very small amount of feta so be sure to plan how you can use the rest up within a couple of days, or you can portion it up and freeze it for another time.