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is a weekly recipe series on getting creative in the kitchen with the family. If you like baking up a storm with the little ones, try something new with head chef and owner of London-based Mexican restaurant, Santo Remedio, Edson Diaz-Fuentes’s Pan de Elote Dulce – aka Mexican cornbread – recipe. The seasonal sweetcorn makes the cake so fluffy and delicious that it’ll melt in your mouth. Diaz Fuentes’s five-year-old son, Sebastian, loves to get involved by helping weigh items and learn about the ingredients. “It is incredible to use British sweetcorn during these months,” he explains. “In Mexico, we don’t use sweet corn as we have over 100 varieties or native corn that is completely different in flavour.” ....