Mexi Baked Tortilla

Serves 4
Getting ready: 15 minutes
Cooking Time: 15 minutes


2 tins red kidney beans, drained
squeeze lime juice (to taste)
5-6 teaspoons chilli sauce
4 spring onions, chopped
2 cloves garlic, finely chopped
quarter block cheddar cheese, grated
4 large tortilla wraps
1 pot sour cream or guacamole

How to make it

Heat oven to Gas 6/200C.
In a large bowl roughly mash the beans, lime juice and chilli sauce. Then add the spring onion and garlic.
Use two wraps to make each Mexi Baked Tortilla. Spread half the mixture onto one wrap, keeping a border around the edge, then sprinkle the cheese over and cover with the second wrap. Repeat using remaining wraps and mixture.
Place side by side on a baking tray and cover loosely with foil. Bake for 10 minutes. Remove foil and bake for a further 5 minutes. Serve with sour cream or guacamole.
You could also try…
– Using jalapeno peppers instead of chilli sauce.
– Adding fresh herbs such as coriander.

Spiced Sweet Potato Slices

Serves 4 (vegan)
You can vary the spice mixture used in this recipe to suit your own taste and it can also be brushed over raw slices of squash or aubergine and grilled in the same way.


2 large pink sweet potatoes, peeled and left whole
30ml/2tbsp olive oil
2.5ml/½tsp ground coriander
2.5ml/½tsp ground cumin
1ml/¼tsp ground cardamom seeds
sea salt to taste


Parboil the sweet potatoes for about 10 minutes, until just tender.
Allow to cool slightly and cut into 6mm/¼” slices, lengthways.
Mix the olive oil and spices together, brush them over the slices of sweet potato and then place over hot barbecue coals for a few minutes on each side until crisp and golden.
Sprinkle with sea salt and serve immediately.

Marinated Halloumi Cheese Skewers with Mediterranean Vegetables

mmmm…. I LOVE halloumi!


1 garlic clove, crushed
18 whole pitted black olives
100ml (3fl oz) olive oil
400g (l4oz) halloumi cheese
3 large tomatoes
6 new potatoes
2 large courgettes
1 red onion
1 aubergine
6 kebab skewers
pitta bread to serve


Step one: Blend (or chop finely) the garlic, olives and olive oil together to form a marinade.
Step two: Cut the cheese into 2.5cm (1in) cubes.
Step three: Cut tomatoes into four and remove the seeds. Cut potatoes in half lengthways, boil until tender and drain.
Step four: Chop the remaining vegetables into 2.5cm (1in) cubes and thread them onto skewers with the potatoes and tomatoes.
Step five: Marinade the kebabs for two hours. Prepare barbecue for cooking if not using grill.
Step six: Cook over barbecue or grill until tender, turning after two minutes on each side, and serve immediately in pitta bread.

Amber’s Vegetable & Tofu Kebabs

My friend Amber told me this recipe – the longer you can leave the tofu marinading the better it is
Serves 4
         225g (8oz) Firm Tofu
         1 Red Pepper cut into cubes
         1 Orange Pepper cut into cubes
         8 Button Mushrooms
         1 Courgette cut into thick slices
         8 Cherry tomatoes
         3 tsbp Olive Oil
         1 tbsp Tamari
         2 tsp Honey
         Juice and Rind of Lemon
         1 Clove of Garlic crushed
         2 tsbp Tomato puree
         pinch Chinese five-spice powder
First make the marinade. Mix together all the ingredients. if too thick add a tablespoon of water. Cut the tofu into 12 cubes. Place in dish with the vegetables Spoon over the marinade and leave to stand for 30 mins.
Soak 4 bamboo skewers in water for 30 mins. Thread the tofu and vegetables onto skewers. Brush with the marinade. Grill for 10 mins until golden turning frequently. Serve with mixed salad and wholegrain rice