Plato paceño

Step 1: Put 4 potatoes in a pan of cold water with half of 1 tsp salt, bring to the boil and simmer until a knife slides into the centre with no resistance.

Step 2: Meanwhile bring a second large pan of water to the boil with 1 tsp sugar and a few of the kept husks. Add 4 large white corn on the cob (choclo) and simmer until the kernels are tender when pressed with a fingernail.

Step 3: In a steamer basket or a third small pan with 2 cm of water and the rest of 1 tsp salt, steam 1 ⅓ lb broad beans in their pods in their pods, covered, until the pods soften and the beans inside are bright green and tender. Don't overcook them or they turn grey.

Step 4: Pat 14 oz queso fresco or halloumi dry with kitchen paper. Heat 2 tbsp sunflower oil in a non-stick frying pan over a medium-high heat and fry the slices until a golden crust forms underneath, then turn and colour the other side. The inside should be soft but still hold its shape.

Step 5: Drain everything. Arrange a corn cob, a heap of broad beans in their pods, a potato and a slice of hot cheese on each plate, and serve at once with ¾ cup llajwa (tomato and locoto salsa) on the side. Diners pop the beans from their pods at the table.