1 pack of flour tortillas
3 green chillies
A bunch of thyme
Olive oil (preferably Petrolo oil)
3 ripe avocados
2 limes
2 bunches of fresh coriander
Salt and pepper
Method
Preheat oven to 200°C, gas mark 6.
While oven is heating, remove seeds from chillies, squeeze 2 limes, peel and
chop 3 avocados and roughly chop 2 bunches of fresh coriander.
Put them all in a blender, and once it's all blended until creamy, season with salt
and pepper and pour into a serving dish. Pound 1 bunch of thyme is a pestle and
mortar and a glug of olive oil. Brush the tortillas with the flavoured oil. Lay them
on baking tray (don't overlap them too much) season with salt & pepper. Bake for
10 mins until golden brown.
Leave them to cool and serve with guacamole.
28
Easter Lamb
Prep and cook time: 1 to 2 hours
Serves: 4
Ingredients
leg of lamb (about 2kg)
Sea salt and freshly ground
Black pepper
2 x 20g packs fresh mint
1 clove garlic, peeled
125ml Bianconi extra virgin olive oil
250ml chicken stock
400g new potatoes, sliced thickly
100g baby fennel, trimmed and cut in half lengthways
225g baby carrots, tops trimmed
110g baby leeks, trimmed
200g courgettes, sliced lengthways
250g fine or yellow beans, trimmed
150g asparagus, trimmed to 6cm lengths
Method
Preheat the oven to 220°C, 425°F, gas mark 7.
Score the lamb all over and season. Using a pestle and mortar, or in a food
processor, pound or blend the mint leaves with the garlic and seasoning until
smooth. Slowly add the olive oil and brush all over the lamb. Roast in the oven,
brushing with the oil regularly until the lamb is cooked.
Cooking times for the lamb:
pink: 10 minutes for every 450g plus 20 minutes.
Medium: 15 minutes for every 450g plus 20 minutes.
Well done: 20 minutes for every 450g plus 20 minutes.
Remove from the oven and allow to rest on a plate for 10 minutes. While the
meat is resting, remove the fat from the roasting tin. Add the stock to the tin and
make a light, tasty broth by boiling and dissolving all the goodness at the bottom.
Cook the potatoes in a large pan of boiling, salted water for 5 minutes. Add the
fennel and carrots and cook for a further 5 minutes. Then add the rest of the
vegetables and simmer for another 5 minutes.
Serve the vegetables in a shallow bowl with the lamb, sliced, on top and a little
broth and mint oil drizzled over.
29
Favourite Winter Salad
Prep and cook time: Up to 30 mins
Serves: 4
Ingredients
½ clove garlic
3 anchovies
200ml tub of crème fraîche
Finely grated zest of 1 lemon
Salt and freshly ground black pepper
½ small loaf rustic bread
2 glugs of olive oil
Sea salt
4 little gem lettuce
2 handfuls watercress
1 fennel bulb
250g halloumi cheese, cut into 12 slices
1 pomegranate
Method
For the dressing, pound together, or finely chop the garlic and anchovies. Mix in
the crème fraîche, then the zest and juice of the lemon, and season with freshly
ground black pepper. Simple!
Preheat the oven to 200°C, 400°F, gas mark 6.
Tear the bread into rough pieces of about an inch or so and scatter into a roasting
tin. Drizzle the bread with a little olive oil, then toss with a good pinch of sea salt,
and bake for 10 minutes or until crunchy. Trim the bottoms of the little gems, and
then break up each one keeping the leaves whole. Give the watercress and
lettuce leaves a quick wash, then a dry in a salad spinner and lay on a large
serving plate. Cut the tops off the fennel and hang on to the feathery parts. Trim
the bottom of each bulb and discard the scruffy outer leaves. Cut the bulb in half
and slice as thinly as possible from the root to the tip, then add to the rest of the
leaves. Next, fry the slices of halloumi on both sides in a little olive oil until
golden, and then drain on kitchen paper. Add the halloumi and croutons to the
serving plate. Season, give the whole lot a gentle toss, and then drizzle over the
crème fraîche dressing. Chop the fennel tops and bash the pomegranate to get
the seeds out, and then scatter the fennel and seeds over the salad.
30
Posted By: jglass
May 5 # 7 of 18
Fruit Smoothie
Prep and cook time: Up to 30 mins
Serves: 3-4
Ingredients
1 banana
2 ripe mangoes
400ml can Bart’s coconut milk
Zest and juice of 1 lime
Pinch of pounded cardamom seeds, with pods and husks removed
Handful ice cubes
A little lime zest
Freshly ground black pepper
Method
Peel and roughly chop the banana. Skin the mangoes, remove the stones and
roughly chop the flesh. Put the fruit in a food processor/liquidiser and blend
together really well with the rest of the ingredients.
Pour into a tall, chilled glass. Sprinkle over the lime zest and some pepper. Drink
straightaway.
Chef’s
tip:
Feel free to use any other fruit -whatever is in season. Also, if you
want a thinner smoothie, just add more ice.
31
Great British Fry-Up
Serves: 4
Ingredients
8 pork and leek sausages
2 tomatoes - cut in half
1 tin of baked beans
8 rashers smoked dry-cured back bacon
4 field mushrooms
6 eggs, cracked into a bowl
Thick sliced bread for toasting
A knob of butter for toast
Freshly ground black pepper and Maldon sea salt
Method
Preheat grill to high, set the oven to 100°C and put in 4 plates.
Using a nice large tray put the sausages, tomatoes (cut side up) and mushrooms
under the grill, about 5cm from the heat and cook for around 15 mins, turning the
sausages once or twice. After this time add to the tray the bacon and black
pudding and leave until the bacon is cooked and crispy. Put the baked beans in a
saucepan and warm gently. Put a non-stick frying pan on a low heat. Add a knob
of butter and the eggs with some salt and pepper and stir gently until just
scrambled and cooked.
Put the bread down in the toaster, arrange the eggs, sausages, tomatoes and
beans with the bacon and mushrooms on the plates and when the toast pops up,
serve with tomato ketchup, HP sauce and a pot of tea.
32
Grilled Sausage Sticks
Ingredients
1 pack of pork and leek sausages
4 long sticks of rosemary
A bunch of fresh thyme
A pot of natural yoghurt
Half a cucumber
Salt and pepper
Method
Take a pack of pork and leek sausages and remove their skins. Skewer the
sausages with a stick of rosemary. Put a handful of fresh thyme in a pestle and
mortar and bash it up. Roll the sausages in the thyme and stick them on the BBQ
or under the grill.
Grate some cucumber in a pot of yoghurt.
Dip in your sausages.
33
Kedgeree
Prep and cook time: 30 mins to 1 hour
Serves: 6
Ingredients
2 eggs
680g undyed smoked haddock fillets, pin bones removed
2 fresh bay leaves
170g long grain or basmati rice
110g pure butterghee
Thumb-sized piece of fresh ginger, grated
1 medium onion or 1 bunch of spring onions, finely chopped
1 clove garlic, peeled and finely chopped
2 heaped tablespoons curry powder
1 tablespoon mustard seeds
2 tomatoes, deseeded and chopped
Juice of 2 lemons
2 good handfuls of fresh coriander
1 red chilli, finely chopped
Method
Boil the eggs for 10 minutes. Hold under cold running water. Put the fish and bay
leaves in a shallow pan with enough water to cover. Bring to the boil, cover, and
simmer for about 5 minutes, until cooked through. Remove from pan and set
aside. When cool enough to handle, remove skin from fish, flake into chunks and
set aside. Cook the rice in salted water for about 10 minutes and drain. Refresh
in cold water, drain again, and leave in the fridge until needed. Melt the
butterghee in a pan over a low heat. Add the ginger, onion and garlic. Soften for
about 5 minutes, and then add the curry powder and mustard seeds. Cook for a
further few minutes, and then add the chopped tomatoes and lemon juice.
Quarter the eggs. Add fish and rice to pan and gently heat through. Add the eggs,
coriander and chilli and stir gently. Place in a warm serving dish.
Mix the chopped coriander and natural yoghurt, and serve with the kedgeree.
34
Lemon Chicken Salad
Prep and cook time: Up to 30 mins
Serves: 4
Ingredients
1 litre chicken or vegetable stock
Black peppercorns
2 lemons zested and juiced
4 free range chicken breasts
2 tablespoons Natural yoghurt
3 tablespoons Mayonnaise
A handful of Almonds
1 teaspoon ground Cumin seeds
1 Cucumber, peeled and finely diced
Sea salt and freshly ground black pepper
Method
Poach the chicken by bringing a large pan of stock to the boil and adding the
peppercorns and zest from 1 lemon. Poach for 15 minutes and leave to cool in
the fridge in the liquid.
Mix the rest of the ingredients together and add the chopped chilled chicken and
serve.
Cook the spaghetti in a generous amount of boiling salted water, then drain
thoroughly and return to the saucepan. Meanwhile beat the lemon juice with the
olive oil, and then stir in the Parmesan until thick and creamy. The Parmesan
melts when mixed with the pasta. Season, and add more lemon juice if needed.
Add the sauce to the linguini and shake the pan to coat each strand of pasta with
the cheese, finish by stirring in the chopped basil and rocket.
36
Lemon Meringue Pie
Prep and cook time: 1 to 2 hours
Serves: 4-6
Ingredients
1 pack of fresh dessert short crust pastry
110g caster sugar
3 tablespoons cornflour
225ml cold water
Zest of 2 lemons
Juice of 3 lemons
80g butter
4 egg yolks
4 egg whites
220g caster sugar
Method
Preheat the oven to 190°C, 375°F, gas mark 5.
Roll out pastry and use it to line a 20cm pie dish. Put in the freezer for 20 minutes,
or for as long as you can. Remove from freezer, prick the bottom with a fork and
bake for 10 minutes. Remove, set aside and reduce oven temperature to 150°C,
300°F, gas mark 2. To make the lemon filling, mix the sugar and corn flour with a
little of the water to make a loose paste. Heat the rest of the water and bring to
the boil with the lemon zest. When it is boiling, add the corn flour and sugar mix,
whisking until it becomes thick. Take off the heat and stir in the lemon juice, butter
and egg yolks. Whisk well until smooth, then pour into the pastry case.
For the meringue, whisk the egg whites until firm, and gradually add the sugar
until glossy and thick. Pour over the lemon filling and bake for 45 minutes until it is
crisp on the outside and squidgy in the middle.
37
Lemon Pasta
Prep and cook time: Up to 30 mins
Serves: 6
Ingredients
500g dried linguine
Juice 3 lemons
90ml olive oil
125g grated Parmesan
2 x 20g packs fresh basil, leaves picked and finely chopped
50g bag wild rocket
Method
Cook the linguine as per pack instructions, then drain thoroughly and return to the
saucepan. In the meantime combine the lemon juice and the olive oil, then stir in
the parmesan until you achieve a thick and creamy sauce. Add the sauce to the
linguine and shake the saucepan to coat each strand of pasta with the sauce.
Finally stir in the basil and rocket.
Nutrition Info (per serving): 509 calories, 21 g fat.
38
Lemon, Lime and Peppermint Sorbet
Prep and cook time: Up to 30 mins
Serves: 4
Ingredients
200g sugar
275ml water
Zest and juice of 5 limes
Zest and juice of 5 lemons
1 bunch of peppermint
Method
Place the sugar and water in a pan bring to the boil and simmer for 5 minutes.
Remove from the heat and allow to cool for a while. Zest and squeeze your limes
and lemons and chop your peppermint. Mix everything together in a plastic or
earthenware container and place in the freezer. Generally a sorbet takes 2 hours
to set. Try to stir it around every 30 minutes if you remember.
Nutrition Info (per serving): 239 calories
39
Mini Patty Pans with Mint Leaves
Prep and cook time: 30 mins to 1 hour
Serves: 4
Ingredients
2 packs of mini patty pan
4 lugs olive oil
15g knob butter
1 large lemon (optional)
½ x 20g bunch mint, leaves chopped
Sea salt and freshly ground black pepper
Method
Preheat the oven to 220°C, 425°F, Gas Mark 7.
Add the olive oil and butter to the roasting pan and heat on the hob. Throw in the
patty pans, the mint and season to taste. Roast in the preheated oven for 20-25
minutes, or until golden, and if you like, give a little squeeze of lemon juice to
taste. Check the seasoning and serve.
Nutrition Info (per serving): 101 calories, 10 g fat,
40
Mini Romanesco Cauliflower braised with Tomato and Anchovy Sauce
Prep and cook time: 30 mins to 1 hour
Serves: 4
Ingredients
4 tablespoons extra virgin olive oil
1 onion, finely chopped
1 clove garlic, finely sliced
400g can of chopped tomatoes
4 anchovy fillets
Sea salt and crushed black pepper
4 mini romanesco cauliflowers
1 handful Parmigiano-Reggiano cheese
Method
Preheat the oven to 200°C, 400°F, Gas Mark 6.
Heat the oil in a frying pan and fry the onion and garlic for 2 minutes until
softened. Add the tomato and anchovy fillets. Simmer for about 10 minutes.
While the sauce is cooking boil the cauliflowers for 2-3 minutes in salted boiling
water. Season the sauce and pour into a baking dish and put the cauliflowers on
top of the sauce. Drizzle with the olive oil. Cover with foil and bake in the oven for
15 minutes. Remove the foil and cook for a further 10 minutes.
Sprinkle with the grated cheese over and cook until evenly browned.
Nutrition Info (per serving): 206 calories, 15 g fat.
41
Mixed Salad with Fougasse
Prep and cook time: Up to 30 mins
Serves: 1 – 2
Ingredients
handful of rocket
Few mint leaves
Slices of pancetta
Some pine nuts
A little olive oil and balsamic vinegar
Parmesan shavings
Slices of fougasse
Method
Take a couple of handfuls of rocket and a few mint leaves. Pan-fry a few slices of
pancetta and lightly brown some pine nuts. Lightly toss the leaves in the olive oil
and balsamic vinegar then break the pancetta over the top with the nuts and a few
shavings of Parmesan cheese.
Serve with toasted slices of fougasse bread.
Posted By: jglass
May 5 # 9 of 18
Oriental Pork with Noodles
Prep and cook time: Up to 30 mins
Serves: 2-4
Ingredients
A handful of Szechan peppercorns, crushed
2 x 350g pork fillets, thinly sliced
2 teaspoons sesame oil
2 teaspoons sunflower oil
2 tablespoons grated ginger
1-3 red chillies, deseeded, chopped
125g oyster mushrooms, wiped and ripped
125g shiitake mushrooms, wiped and halved
1 red pepper, deseeded and chopped
1 bunch spring onions, sliced
200g pak choi, washed and chopped
2 cloves garlic, peeled and finely chopped
300g bean sprouts
300g medium egg noodles, cooked
2 teaspoons fish sauce
6 tablespoons oyster sauce
15g fresh coriander, chopped
6 tablespoons chicken stock
Dark soy sauce
Method
Get all your ingredients chopped and ready to go. Rub the crushed peppercorns
into the pork slices. Heat your wok and a frying pan to make them as hot as you
can. Add the oils to the hot wok and fry the ginger, chilli and mushrooms for 1
minute until slightly coloured. Throw in the pepper, spring onions, pak choi, garlic
and bean sprouts and stir-fry until wilted. Add the noodles, fish and oyster sauces,
coriander and stock. Stir-fry for 2-3 minutes until steaming hot. Taste and season
with soy sauce.
Meanwhile drizzle a little sunflower oil into the hot frying pan and fry the pork for 2
minutes each side, or until cooked through and golden. Remove from the heat
and serve with the stir-fry.
Nutrition Info (per serving): 594 calories, 19 g fat.
43
Paella
Prep and cook time: 30 mins to 1 hour
Serves: 4
Ingredients
8 chicken breasts or legs (thighs and drumsticks)
Plain flour for dusting chicken
Salt and freshly ground black pepper
2 glugs of olive oil
110g pack Pachero chorizo
6 slices pancetta, rind removed
1 onion, finely diced
4 cloves garlic, finely chopped
2-3 large pinches saffron
2 litres hot chicken stock
1 x 5ml spoon (heaped) smoked paprika
500g paella rice
1 small bunch flat-leaf parsley, stalks and leaves finely chopped separately
2 handfuls frozen peas
10 precooked jumbo tiger prawns
1 lemon cut into wedges
Method
Preheat the oven to 190°C, 375°F, gas mark 5.
Cut the chicken breasts or legs in half and remove the bone. Coat the chicken
with the flour and seasoning. Add the olive oil to a large, hot, shallow pan, and
brown the chicken skin-side down, turning to brown all over. Transfer to a roasting
tray and continue to cook in the preheated oven for 30 minutes. Meanwhile
sprinkle the saffron into half the hot stock and leave on one side to infuse for a
few minutes. Add the chorizo to the original pan, lay slices of pancetta over the
top and cook until crispy. Mix in the onion and garlic, and cook until soft. Then
add the smoked paprika, rice and infused stock, stirring occasionally. Once the
rice is cooked (about 20 minutes), stir in the rest of the stock. Throw in the
parsley stalks, peas and prawns, and cook for a further 10 minutes. Then add the
cooked chicken and sprinkle with chopped parsley leaves.
Serve with lemon wedges.
Chef’s
tip:
Try to use as much fresh seafood as you can find to make it a true,
authentic paella, such as adding 500g mussels and 2 small squid (halved and
scored) to the paella with the prawns and peas. Cover with foil and leave to cook
for the last 10 minutes.
44
Pannacotta with Caramelised Oranges
Prep and cook time: 30 mins to 1 hour
Serves: 4
Ingredients
70ml milk
2 x vanilla pods (scored with a knife and seeds removed and reserved),
Or 1 x Teaspoon of vanilla extract
Finely grated zest of one orange
375ml double cream
1½ leaves gelatine, soaked in cold water until softened
75g icing sugar
3 oranges
4-6 tablespoons sugar
Method
Put the milk, vanilla pods, vanilla seeds, orange zest and half the cream into a
small pan and slowly simmer for 10 minutes. Remove from the heat and stir in
the softened gelatine. Allow to cool for 5 minutes, then place in the fridge, stirring
occasionally until the mixture coats the back of a spoon. Remove the vanilla pods.
Whip together the icing sugar with the remaining cream, and then mix the two
cream mixtures together. Divide into 4 serving moulds or you can use espresso
cups. Cover with cling film and chill for at least an hour in the fridge. Peel the
oranges using a knife and cut into 1cm thick slices. Sprinkle with the sugar and
place on a baking tray. Caramelise under a hot grill or using a blowtorch until
golden brown. Turn out your panacottas by dipping the moulds into hot water for
10 seconds or serve straight from the espresso cups.
Turn out on a plate and serve with slices of the orange and some of the caramel
juices.
Nutrition Info (per serving): 640 calories, 46 g fat.
45
Pappa al Pomadoro
Prep and cook time: 30 mins to 1 hour
Serves: 4
Ingredients
800g red and yellow cherry tomatoes
400g canned plum tomatoes
3 garlic cloves, peeled
10 tablespoon extra virgin olive oil
275ml water or chicken stock
½ Fougasse, base removed
2 handful green or purple basil
Maldon salt and freshly ground black pepper
Method
Blanch the tomatoes and start to fry the garlic in a hot pan with a couple of
tablespoons of olive oil. Throw in all the tomatoes. Bring to the boil then simmer
gently for 20 minutes. Break up the tomatoes with a spoon and add the water or
stock. Tear in large thumb-sized pieces of Fougasse and simmer again for 10
minutes adding more water if needed. Remove from the heat and add the torn
basil leaves. Season to taste and drizzle with the remaining extra virgin olive oil.
Place any leftovers in a baking dish with a little butter for 15 minutes at 200°C,
400°F, gas mark 6 with grated fontina cheese and Parmesan on top.
Nutrition Info (per serving): 692 calories, 50 g fat.
Cut the passionfruit in half and scrape out the insides. Whisk the pulp hard to
loosen the seeds from the fruit. Push this through a coarse sieve until you are only
left with any remaining seeds. Stir in the sugar to dissolve then pour the sieved
juice into four glasses.
Top up with champagne and stir before serving.
Nutrition Info (per serving):166 calories
47
Pavlova
Prep and cook time: 1 to 2 hours
Serves: 8
Ingredients
6 medium size egg whites
350g caster sugar (vanilla sugar is nice if you have any)
284ml carton double or whipping cream
2 x 250g punnets strawberries
2 x 125g punnets raspberries
Parchment or greaseproof paper
2 teaspoons vinegar
2 teaspoons corn flour
Method
Preheat the oven to 140°C, 275°F, Gas Mark 1.
Whisk the egg whites until very stiff, and then whisk in the sugar a teaspoon at a
time (don't over whisk or it will go runny again). Blend the vinegar and corn flour
(you don't have to use these if you don't have them, but by using them you will get
a slightly chewy centre to the meringue) and fold into the mixture. Place the
parchment paper on to one large or two smaller baking trays and divide the
mixture on to the paper into two circles -I always put a plate (approximately
20cm), under the parchment paper, as a guide while I spread the mixture to make
the circle, and then pull it out. Bake in the preheated oven for approximately 1
hour or until firm. Allow to cool and remove the paper carefully. Whip the cream,
squash one punnet of strawberries and add it to the cream. Cut the rest of the
strawberries in half and with the raspberries add to the cream, gently fold in.
Simply sandwich the two meringues with the cream mixture just before serving.
Remember you can't add the cream too soon before serving as the cream melts
the meringue.
Nutrition Info (per serving): 374 calories, 17 g fat.
48
Pesto Crostini
Prep and cook time: Up to 30 mins
Serves: 6-8
Ingredients
1 clove garlic, peeled
3 x 20g bunches fresh basil, leaves only
100g pine nuts, lightly toasted and cooled
100g grated fresh Parmesan, and some to taste
250ml extra virgin olive oil, blended with a tiny squeeze of lemon juice (optional)
1 large ciabatta, cut into 1cm thick slices
Sea salt and freshly ground black pepper
Method
Put half the garlic into a pestle and mortar or a food processor. Add a bit more
garlic if you like, but I tend to stick to about ½ a clove. Pound or pulse this with
the fresh basil leaves and the pine nuts to a fine puree. Turn out into a bowl and
add the Parmesan. Gently stir in and add a little more olive oil until smooth and
spreadable. If you want, add more Parmesan to adjust the taste. Griddle or toast
the slices of bread, rub with the remaining halved clove of garlic, then drizzle with
a little extra virgin olive oil. Spoon over the pesto and season well to taste.
Serve immediately.
Nutrition Info (per serving) 515 calories, 45 g fat.
49
Pot Roast Loin of Pork
Prep and cook time: 1 to 2 hours
Serves: 6
Ingredients
1.5kg loin of pork, boned, skinned, rolled and tied
15g pack thyme, picked
2 medium red onions, peeled, halved and sliced
2 cloves garlic, sliced
1 tablespoon olive oil, for frying
40g butter
4 figs, quartered
3 wine glasses Marsala
3 tablespoons crème fraiche
300ml chicken stock
Sea salt and freshly ground black pepper
Method
Preheat the oven 200°C, 400°F, Gas Mark 6.
Roll the pork in the seasoning and thyme. Take an appropriately sized casserole
type pan fry off the onions and garlic in a tablespoon of olive oil. Cook on a
medium heat for roughly 4 minutes until softened and tender. Push the onions to
one side; add a knob of butter and fry off the pork, until lightly golden. Add the
figs and one glass of Marsala, mix with the onions, add the rest of the butter and
cover with an appropriately sized piece of wet greaseproof paper (because it is
wet it sits snuggly, allowing it to bake and steam as well as making a beautiful
sauce). Cook in the preheated oven for 45 minutes -1 hour. After 20 minutes
turn the pork in the lovely juices and add the other 2 glasses of Masala.
When the pork is cooked remove to a plate and allow to rest for 15 minutes before
eating.
Whilst waiting finish the homemade sauce by adding the chicken stock and
simmer for 10 minutes. Check the seasoning and add in the crème fraiche. Slice
the pork as thinly as you want and serve with the delicious sauce.
Vegetables should be simple, spinach, cabbage or brussel tops.
Nutrition Info (per serving): 317 calories, 13 g fat.
50
Quesadillas with Salsa and Guacamole
Prep and cook time: 30 mins to 1 hour
Serves: 2-4
Ingredients
4 plum tomatoes, deseeded and roughly chopped
1 red onion, peeled and chopped
1 green chilli, deseeded and chopped
20g pack fresh coriander, leaves only
Juice of 2 limes
Salt and freshly ground black pepper
3 green chillies, deseeded
2 x 20g packs fresh coriander, leaves only
3 ripe medium avocados, halved and stoned
250g pack mature West Country farmhouse Cheddar, grated
2 bunches spring onions, sliced
1 red pepper, sliced
2 x 20g packs coriander, chopped
2 red chillies, chopped
8 soft flour tortillas
Small pot soured cream
Method
Preheat the oven to 200°C, 400°F, gas mark 6.
For the salsa, mix all the ingredients together in a bowl. Season well, cover and
chill. For the guacamole, purée the chillies and coriander in a food processor.
Add the avocado flesh and lime juice. Mix and season well. For the quesadillas,
place the cheese, spring onions, red pepper, coriander and red chillies on 4 of the
tortillas. Top each with another tortilla and press down firmly. Lay the quesadillas
on baking trays, making sure not to stack them on top or over each other. Bake
until golden and melted. Cut into quarters.
Serve with the salsa, guacamole and soured cream.
