Ingredients:  

• 12 Cornish New potatoes 
• Drizzle olive oil 
• 1 Pepper (red or green) cut into small pieces  

• 1 Large clove of garlic 
• 400g Tin cooked black beans 
• 1 Red chilli 
• 1 Tsp Chipotle 
• 1 Tsp Smoked paprika 

• 1/2 Tsp Ground coriander 
• 2 Tsp Tomato puree 
• Salt and pepper  
• Handful of grated cheddar cheese 
• Handful of fresh coriander – chopped 
• 2 Tbsp Sour cream 

Method

1 Pre-heat the oven to 180.  Place the Cornish New potatoes on a baking tray and cook in the oven for 25-30 minutes or until cooked. 

2 In a small saucepan lightly fry the garlic, pepper and 1/2 the red chilli in the olive oil. Add the black beans, chipotle, paprika, ground coriander and tomato puree and cook on a low heat. Add a little water if drying out. Season and cook for around 15 minutes.

3 Once the potatoes are cooked, remove from the oven and cut a cross on top of each.

4 Place on a serving plate and top each potato with the black bean mix, a dollop of sour cream, sprinkle of cheese, chopped fresh coriander and slices of the remaining red chilli. 

Recipe by www.seasonalspuds.com

Cook: 25 minutes

Serves 4

1 tbsp vegetable oil

1 red onion, chopped

1 tsp ground cumin

1 tsp chilli powder

400g can red kidney beans, drained and rinsed

400g can cannellini beans, drained and rinsed

1 corn on the cob, kerels removed

250g frozen diced butternut squash

400g can chopped tomatoes

2 tbsp tomato ketchup

260g bag spinach

100g tortilla chips, roughly crushed

METHOD

Heat the oil in a large saucepan and fry the onion for 3-4 minutes, add the spices and then add the beans, corn kernels and squash and fry for 1-2 minutes.

Stir in the tomatoes, with half a can of water and the ketchup. Bring to the boil, cover and simmer for 15 minutes, stirring occasionally.

Add the spinach and stir until wilted. Transfer to a heatproof serving dish, sprinkle with crushed tortilla chips and grill for 1-2 minutes.

INGREDIENTS

• 170g of white meat from a brown crab
• 1 small red onion, sliced into thin rings
• Juice of 2 limes, plus wedges to serve
• Pinch caster sugar
• 2 spring onions, finely sliced
• 1 medium red chilli, deseeded and chopped
• 1 really ripe avocado, peeled, stoned and chopped
• 1 small garlic clove, crushed
• 2 corn tortillas
• Cooking spray oil
• 2 handfuls mixed salad leaves

METHOD

1 Preheat the grill to medium-high. Put the onion in a bowl and cover with half the lime juice, the sugar and a pinch of salt. Set aside to soften.
2 Mix the crab meat with the spring onions and half the chilli. Season with black pepper and set aside.
3 Mash the avocado with the remaining lime juice, garlic and season, then stir in the rest of the chilli.
4 Spray each tortilla with oil, then place under the grill for a few minutes until crisp and golden. Put the toasted tortillas on 2 plates and top with the salad leaves, mashed avocado and crab meat. Drain the onion and add to the top, then serve with lime wedges for squeezing over.

Recipe by Love Seafood

INGREDIENTS

• 2 large Gressingham duck legs
• 1 red onion, peeled and finely sliced
• Vegetable oil
• 2 garlic cloves, peeled and crushed
• 100g cooking chorizo
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1 tbsp tomato purée
• 1⁄2 tbsp chipotle paste
• 1 tin of kidney beans, drained (400g)
• 1 tin of chopped tomatoes (400g)
• 1 lime, halved

TO SERVE

• Fresh coriander
• Soured cream
• Grated cheese
• Fresh chillies
• Tortilla

METHOD

1 Preheat the oven to 200°C/Gas Mark 6. Pat the duck legs dry with kitchen towel. Prick the skin all over with a fork or sharp knife and season well with salt and pepper.

2 Place them on a baking tray and into the preheated oven. Cook for 45 minutes then remove from the oven, leave until cool enough to handle and shred the meat from the bones with two forks.

3 Meanwhile, gently fry the red onion with a little oil in a pan over a low to medium heat, until softened. Add the garlic and chorizo and cook for 3-4 minutes.

4 Next add the cumin, oregano, paprika, tomato purée, chipotle paste, kidney beans and chopped tomatoes.

5 Turn up the heat and simmer for 10 minutes, then stir in the shredded duck and a little water if the sauce is getting too thick.

6 Cook the chilli for a further 10 minutes, then finish with salt, pepper and lime juice to taste. Add a sprinkle of paprika if you like, then serve the chilli alongside all your chosen accompaniments.

Recipe by Gressingham Duck

INGREDIENTS:

FOR THE RICE:

• 650 ml veg stock
• 250g long grain rice, rinsed well
• 1 can black beans, drained
• 40g asparagus/broccoli/spring greens, chopped
• 3 spring onions, sliced
• Salt and pepper to taste

FOR THE TOMATO SAUCE:

• 1 red onion, sliced
• 1 tbsp olive oil
• 3 garlic cloves, sloced
• 1 tbsp smoked paprika
• 1/2 tsp chilli powder
• 1 tsp ground cumin
• 1 tsp oregano
• 5 tomatoes, chopped
• 3 tbsp sun dried tomato paste

FOR THE MANGO SALSA

• 1 mango, peeled and sliced into cubes
• Fresh coriander and mint, shredded
• Juice of 1 lime
• Pinch of sea salt flakes and chilli flakes

METHOD:

1. Preheat oven to 180 degrees
2. Combine all ingredients into casserole dish & stir. Cover tightly with foil then bake for 15 minutes.
3. In the meantime – on a medium heat fry the onion for 8 minutes with the olive oil.
4. Add the garlic and spices and stir to combine.
5. Add the chopped tomatoes and sun-dried tomato paste and simmer for 6 minutes until the tomatoes have started to break down.
6. Remove the rice from the oven and add the tomato mix to the rice – stir to combine.
7. Bake for a further 15 minutes – or until the rice is tender.
8. To make the salsa – Add all the ingredients to a bowl and mix to combine.
9. Serve the salsa with the baked rice.

ANCHO CHILLI PORK STEW

INGREDIENTS

• 500g diced pork
• 2 oranges
• 2 tbsp red wine vinegar
• 2 bay leaves
• Salt and freshly ground black pepper
• 4 ancho chiles, rinsed, stemmed, and seeded (or use fresh mild chillis)
• 1 onion, finely chopped
• 4 garlic cloves, finely chopped
• 1 tsp dried oregano (Mexican if possible)
• ½ tsp ground cumin
• 2 tbsp sunflower oil or lard

METHOD

1. Place the pork in a heavy based pot or casserole.
2. Add the juice of 2 the oranges, the vinegar, the bay leaves, 200ml water and 1 tsp of salt and bring to a boil over high heat. Reduce the heat to medium and simmer for 40 to 45 minutes, or until most of the liquid has cooked away and the meat is lightly browned and has rendered most of its fat. Set aside to cool.
3. Meanwhile, toast the chillies if dry in a dry frying pan, then place in a bowl and cover with hot water and soak for 10 minutes.
4. Cook the onion and garlic in the 1 tbsp of the oil for 5 minutes until softened, then add the cumin and oregano  and cook for 30 seconds until aromatic.
5. Blend the onion mixture along with the chillies and 200ml of the soaking liquid until smooth, then fry this sauce in another 1 tbsp of oil for 5-10 minutes until thickened and darkened, then stir into the cooked pork and cook for 10 – 15 minutes or until the meat has absorbed most of the sauce. Taste for seasoning adding salt, pepper and orange juice to taste.
6. The meat can be served as it is or when it is cool enough to handle, shredded with your hands or with two forks. Serve with tacos, pickled red onions, grilled baby gem and salsa.

VARIATIONS:

Diced pork is great for skewering. Marinades and rubs for diced pork skewers include:

Pinchos; 1 tsp hot or sweet paprika, 1 tsp ground cumin, 1 tsp dried oregano, ½ tsp ground fennel seed, 1 garlic clove, crushed, 1 tbsp olive oil, ½ tso salt, grind of black pepper.

Souvlaki; 2 tsp thyme leaves, juice and zest of ½ lemon, 1/2 tsp sweet paprika, 2 crushed garlic cloves, 1 tbsp olive oil

Coconut & lemon grass; ½ finely chopped lemongrass, 2 tbsp coconut milk, 2 crushed cloves garlic, 1 tsp curry powder, 1 tbsp oil

Click here for more from Sushila Moles on why we should care where our pork comes from

SERVES 4

2 tbsp plain yoghurt

2 tsp red wine vinegar

A quarter of white cabbage, finely sliced

1 large carrot, grated

Half a red onion, thinly sliced

A bunch of fresh coriander, finely chopped

Salt and pepper

1 apple, cubed

1 avocado cubed

1 red chilli, finely chopped

3-5 radishes, thinly sliced

2 tbsp olive oil

Zest and juice of a lime

8 small corn tortillas

1 tbsp rapeseed oil for coating the tortillas

2 large fillets of cod, cubed

2 tbsp Cajun spice

1 tbsp of rapeseed oil

Half a lemon

TO SERVE

Tabasco

A lime

1. To make the crunchy salad, combine the shredded cabbage, carrot, red onion and chopped coriander into a mixing bowl. Combine the red wine vinegar with the plain yoghurt and mix. Stir the yoghurt mix into the salad and thoroughly combine, then set aside to let the vinegar cook out the red onions and take the rawness out of them. Season the salad with salt and pepper.
2. For the salsa, combine the cubed apple, avocado, chopped chilli, sliced radishes and place into a bowl. Zest and juice a lime into the olive oil and mix. Pour the lime and olive oil onto the salsa and coat all the ingredients. Set aside.
3. Heat a griddle pan until very hot. Lightly coat one side of the corn tortillas with some olive oil and lay onto the hot griddle pan. Leave for about 20 seconds or until there are griddle marks, then take off the heat and lay onto a rolling pin and leave to cool to create the taco shape. Repeat with all the tortillas.
4. Lastly season the cubed fish with the Cajun spice. Heat a non-stick pan and add 1 tbsp of the rapeseed oil. Once the pan is hot add the fish. Fry for a couple of minutes until the fish is cooked and crispy on the outside, before you turn off the heat add a squeeze of lemon to the pan to sizzle and steam. Remove the fish from the pan and place onto a serving plate.
5. Fill your tacos with the crunchy salad, salsa and fried fish. If you want extra heat, top with Tabasco sauce and a squeeze of lime for more tang.

www.pinkladyapples.co.uk

SERVES 2

FOR THE SAUCE

100g button mushrooms, sliced

1 small onion, finely chopped

1 garlic clove, crushed

1 tbsp olive oil

1 fresh green chilli, chopped

1 tin of chopped tomatoes

Half red pepper, sliced

30g spinach

Half tsp smoked paprika

TO SERVE

4 medium free-range eggs

Fresh coriander

Tortilla wraps (2 per person)

1. In a medium sized frying pan add the olive oil, onion and garlic and cook over a low heat until the onion has softened. Add the mushrooms to the pan along with the smoked paprika, chilli and red pepper, continue cooking for a further 5 mins.
2. Now pour in the chopped tomatoes, turn the heat up a little and simmer for 5 mins.
3. Stir in the spinach and once the sauce has thickened turn the heat to a simmer. Make 4 little wells in the mix and crack in your eggs. Place a lid over the pan and simmer away until the white of the egg is cooked and the yolk is still runny.
4. Whilst the eggs are cooking, toast the tortillas in a dry frying pan or under a medium grill until crisp. Serve with chopped fresh coriander and if you like it spicy add a little more chopped chilli.

www.justaddmushrooms.com

MAKES 10   

FOR THE FILLING   

• 300g tomatoes   
• 1 onion   
• 4 garlic cloves   
• 2 tbsp vegetable oil   
• 50g pecan nuts   
• 50g pitted dates   
• 120ml fresh orange juice   
• 480ml chicken stock   
• 1 dried ancho chilli   
• 1 dried habanero chilli   
• 30g good quality dark chocolate, 70–80% cocoa solids   
• 4 medium duck legs   
• Salt and freshly ground black pepper   

FOR THE PASTRY   

• 300g plain flour, plus extra to dust   
• 1 tsp salt   
• 60g unsalted butter   
• 60g lard   
• 2 egg yolks, plus 1 beaten egg to glaze   
• 100ml chilled water   
• 1 tbsp white wine vinegar   

FOR THE SOURED CREAM DIP   

• 300ml soured cream   
• 1–2 tbsp chipotle chilli sauce   

1. To make the mole sauce, heat the grill to its highest setting. Line a baking tray with foil. Cut the tomatoes into quarters, peel and cut the onion into 6 wedges, and peel the garlic.   
2. Put the tomato quarters, garlic and onion wedges on the baking tray and roast under the grill until charred, turning as necessary until well browned on all sides. Set aside to cool. Preheat the oven to 150C/gas 2.   
3. Heat the oil in a large frying pan, then add the pecans and stir until lightly toasted, for about 3 mins. Transfer to a plate with a slotted spoon. Add the dates to the pan and fry for about 1 min, until softened. Remove to the plate with the pecans and set aside.   
4. Working in batches, if necessary, put the charred tomatoes, garlic and onion, the pecans, dates, orange juice, chicken stock and both chillies in a blender and blend until smooth.   
5. Transfer the sauce back to the frying pan and heat gently. Break the chocolate into pieces and stir into the sauce.   
6. Place the duck legs in a lidded casserole and season with salt and pepper. Pour over the mole sauce, cover with the lid and cook in the oven for 2 hours. When the duck is cooked, the meat will be very tender and pull away easily from the bone.   
7. Meanwhile, to make the pastry, sift the flour and salt into a medium bowl. Cut the butter and lard into small pieces and add to the flour. Cut the fat into the flour, using 2 cutlery knives in a scissor action, then use your fingertips to gently rub the fat into the flour until the mixture resembles breadcrumbs.   
8. Using a fork, mix the egg yolks, water and vinegar together in a small bowl until evenly combined. Start by adding half the liquid to the crumb and, using a cutlery knife, distribute the liquid evenly. Add more liquid to any dry areas of crumb until the flakes come together easily.   
9. Pull the pastry together with your hands, shaping it into a log about 8cm in diameter. Wrap in cling film and chill for at least 30 mins.   
10. Transfer the cooked duck legs to a board to cool, then remove and discard the skin. Remove the meat from the bones and shred using 2 forks. Put the shredded meat into a bowl.   
11. Drain off the fat from the cooked mole sauce and add 6 tbsp of the sauce to the shredded duck; you should have a sticky, but not wet, mixture. Taste and season with salt and pepper if necessary. Set aside until ready to fill the empanadas.   
12. Cut the chilled pastry log into 10 equal rounds. Working with one disc at a time, roll the pastry out on a lightly floured surface to a 12cm-diameter circle, using a cutter or a small plate as a guide.   
13. Spoon 2–3 tbsp of the duck filling in a line along the middle of the pastry circle, making sure you leave a 2cm clear border around the edge. Brush a little beaten egg around the edge of the pastry, then fold one side of the empanada over the top of the filling to meet the other edge of the pastry. Press the edges firmly together until you have a 1cm flat seal around the edge of the empanada. Decorate the edges using the prongs of a fork, pushing firmly around the seal to make the traditional striped pattern. Repeat until you have filled all the empanadas.   
14. Chill the empanadas in the fridge for 20–30 mins. Meanwhile, heat the oven to 200C/gas 6.   
15. Just before cooking, brush the surface of the pastry with beaten egg and bake for 25–30 mins until the pastry is golden brown and the filling is piping hot.   
16. While the empanadas are cooking, mix together the soured cream and chipotle sauce, and spoon into a bowl to serve with the empanadas.   

How to Cook Pastry from Leiths School of Food and Wine, published by Quadrille Publishing Limited   

Makes 30–35  

• 1 corn cob, husk removed 
• Olive oil, for brushing 
• 2 tomatoes 
• 1 avocado, diced 
• 2 tbsp finely chopped coriander
• 1 tbsp lime juice 
• 1 red chilli, seeded and finely chopped 
• 30–35 round tortilla chips 
• 1 lime, cut into wedges, to serve 

1. Cook the corn in boiling water for 5 minutes. Drain the corn and let it sit for 2–3 minutes. Heat a griddle pan over medium–high heat. Brush the corn all over with oil and chargrill for 10–15 minutes, turning it regularly until it’s chargrilled in several places. Allow it to cool slightly, then slice off the kernels using a sharp knife. 
2. Quarter the tomatoes, then scoop out the seeds. Dice the flesh and place in a bowl with the corn kernels, avocado, coriander, lime juice and chilli. Combine gently. 
3. Arrange the corn chips in a single layer on a serving plate and top each one with a spoonful of filling. Serve with lime wedges.   

A Moveable Feast by Katy Holder, published by Hardie Grant