Candice Brown served up tasty chickpeas, corn and ham hock nachos with blue cheese sauce on Ainsley’s World Cup Flavours.

The ingredients are: 180g pack of shredded ham hock, mixed grated cheese (I use mozzarella and cheddar), tub of dipping blue cheese (I use Saint Agur Blue Creme) and 1 large bag salted tortilla chips.

For the Guacamole: 2 ripe avocados, roughly chopped/squished, 1 banana shallot, finely chopped, 1 clove garlic, crushed, 1 red chilli, finely chopped, 1 fresh lime, zest and juice, small bunch parsley, chopped, salt and pepper.

For the Corn & Chickpea Salsa: frozen sweetcorn, defrosted and drained, 1 tin chickpeas in water, rinsed and drained, olive oil, smoked paprika, 1 green pepper, deseeded and chopped, ½ red onion, peeled and finely chopped, 3 large tomatoes, cored, diced, 1 clove garlic, crushed, ½ bunch coriander, chopped, 1 red chilli, finely chopped, ½ tsp hot sauce (chipotle etc), juice of 1 lime and splash of white wine vinegar.

See more recipes by Candice in her book titled: Happy Cooking: Easy uplifting meals and comforting treats available from Amazon now.