Queso blanco with grilled chillies and cumin, with homemade tortilla chips

Pour the milk into a large pan, put over a medium heat and bring up to a little under boiling point (about 85-90C if you have a thermometer). Turn off the heat and add the lemon juice 1 tbsp at a time, stirring briefly in between. Once the lemon juice has all been added the milk should have separated and curdled. Leave undisturbed for 10 minutes.

Put a griddle pan over a high heat. Once hot, add the whole chillies and cook for 10-15 minutes, turning frequently, until lightly blackened all over. Transfer to a small bowl and cover tightly with clingfilm to help steam the skins loose. Peel the skin away, remove the seeds and chop the flesh.

Add the cumin seeds to a small, dry frying pan and set over a medium heat to toast. As soon as you smell their fragrance wafting up from the pan, tip into a mortar and crush lightly. Set aside.

Line a sieve with a clean sheet of muslin cloth and sit over a large bowl. Slowly pour the pan of separated milk into the sieve. Discard or keep the whey for another recipe (the whey is great as the liquid in bread making). Leave the curds draining for another 10-15 minutes, squeezing the cloth a little to help the process. Tip into to a bowl and stir through 1 tsp salt, the cumin and chillies. Scoop back into the centre of the muslin and twist up the sides to form the cheese into a neat ball shape. Unwrap and put on a little dish for serving. Chill for 30 minutes or so to allow the flavours a little time to develop.

To make the tortilla chips, heat the oven to 200C/fan 180C/gas 6. Put the stack of tortilla wraps on the chopping board and slice into 8 wedges. Spread out over a couple of large baking sheets and drizzle over 2 tbsp olive oil. Season well. Bake for about 10-12 minutes, until crisp and lightly golden. Serve the cheese with the tortilla chips for scooping.