Ingredients

• 200g British asparagus or courgette (zucchini)
• 4 small corn tortillas (or use flour tortillas)
• 1 ripe avocado
• 100g fresh tomato salsa
• Fresh coriander (cilantro), for garnishing
• Lime wedges, for serving
• Olive oil, for grilling
• Salt and pepper, to taste

Method

1. Preheat a grill or grill pan over medium heat.
2. Toss the asparagus or courgette slices with olive oil, salt, and pepper. Grill until tender and slightly charred, about 4-5 minutes, turning occasionally.
3. In a separate skillet, warm the tortillas until soft.
4. On each tortilla, layer grilled asparagus or courgette, sliced avocado, and a generous spoonful of tomato salsa.
5. Garnish with fresh coriander and serve with lime wedges.

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Grilled Corn on the Cob with Cheddar

Ingredients

• 4 ears of British sweetcorn
• 50g unsalted butter, softened
• 100g strong British cheddar cheese, grated
• 2 spring onions (scallions), finely chopped
• Sea salt and black pepper, to taste

Method

1. Preheat the grill to medium-high heat.
2. Remove the husks from the sweetcorn and brush them with softened butter, and season with salt and pepper.
3. Grill the sweetcorn for 10-12 minutes, turning frequently until cooked and slightly charred.
4. Once cooked, sprinkle the grilled corn with grated cheddar cheese and chopped spring onions before serving.

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Mini Cheese and Spring Onion Rellenos

Ingredients

• 4 small green bell peppers
• 200g British cheese (like Wensleydale or cheddar), grated
• 2 spring onions, finely chopped
• 2 large eggs
• 60g plain flour
• Vegetable oil, for frying
• Salt and pepper, to taste

Method

1. Preheat vegetable oil in a deep pan over medium heat.
2. Cut the tops off the peppers and remove the seeds.
3. In a bowl, mix the grated cheese and chopped spring onions. Stuff the mixture into each pepper.
4. In another bowl, whisk the eggs with a pinch of salt and pepper. Dip each stuffed pepper in flour, then coat in the egg mixture.
5. Carefully place in hot oil and fry until golden brown, about 3-4 minutes on each side. Drain on paper towels before serving.

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Guacamole with Crispy Potato Wedges

Ingredients