Nacho Gratin

Nachos

• 100 g plain flour, plus extra for dusting
• 100 g cornflour
• 5 g salt
• 80 g water
• 40 g sunflower oil
• 10 g Mexican spice mix

Vegetable Garnish

• 80 g onions, quartered
• 1 garlic clove
• 10 g olive oil
• 230 g peppers, red and yellow, cut in strips (3 cm)
• 1 tsp dried chilli, mild
  of Mexican spice mix
• 200 g tomatoes, cut in pieces (2 cm)
• 285 g tinned sweetcorn, drained
• 250 g tinned kidney beans, rinsed, drained
• 2 Tbsp whipping cream
• 2 pinches freshly ground black pepper
• 20 g parsley leaves
• 60 g Cheddar cheese, grated