Cheese and corn quesadilla

Grate the cheese coarsely, open the can of sweetcorn and drain it in a colander, finely chop the spring onion.

The can lid goes straight in the bin — its edge cuts as well as a knife.

Spread the cheese, corn and onion over one half of a tortilla and fold the other half over it.

Heat a pan over medium heat and wipe the base with oil using a folded paper towel.

Lay the quesadilla in the pan and fry for 2 minutes a side, until golden-blotched and the cheese inside has melted.

Flip with a wide spatula and steady the top with a second spatula or a spoon, or the filling slides out.

Turn off the hob, move the quesadilla to a board, let it cool for a minute and cut it into wedges. Enjoy!