Ainsley Harriott served up a tasty Mexican Chilli Cottage Pie with Spicy Green Beans and Corn on Ainsley’s Fantastic Flavours.

The ingredients are: 2 tbsp olive oil, 1 onion, finely chopped, 3 cloves of garlic, minced, 1 tsp ancho chilli flakes, plus extra for the topping, 1 tsp mild chilli powder, 1 tsp ground cumin, ½ tsp ground cinnamon, 1 tsp hot smoked paprika, or according to taste, 2 tsp dried oregano (Mexican if you can get it), 2 tsp dark brown sugar, 750g good quality beef mince, 1 x 400g tin of chopped tomatoes, 1 tbsp tomato puree, 1 bay leaf, 1 x tin of kidney beans, drained and rinsed, 250-300ml hot beef stock, salt and freshly ground white pepper.

For the Mash: 900g floury potatoes, such as Maris Piper, peeled, cut into chunks, 300g sweet potatoes, peeled, cut into chunks, 50g butter, splash of milk, if needed, 2 tbsp sliced jalapenos from a jar, chopped, 80g Cheddar cheese, grated and 2 tbsp chopped fresh coriander, to serve.

For the Spiced Green Beans and Corn: 400g fine green beans, trimmed, 1 x 160g tin of sweetcorn, drained, 1 tbsp olive oil, 2 cloves of garlic, finely chopped, 1-2 tsp ancho chilli flakes, ½ lime or lemon for squeezing and flaky sea salt.

See how to add more flavours to your cooking in the book titled: The Science of Spice: Understand Flavour Connections and Revolutionize your Cooking available from Amazon now.

See more recipes by Ainsley in his book titled: Ainsley’s Good Mood Food: 100 easy, comforting meals (including all the recipes from the major ITV series) available from Amazon now.