Instructions

1. 1

   Preheat a grill or grill pan over medium heat.

2. 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. 3

   In a separate skillet, warm the tortillas until soft.

4. 4

   On each tortilla, layer grilled asparagus or courgette, sliced avocado, and a generous spoonful of tomato salsa.

5. 5

   Garnish with fresh coriander and serve with lime wedges.

6. 6

   Preheat the grill to medium-high heat.

7. 7

   Remove the husks from the sweetcorn and brush them with softened butter, and season with salt and pepper.

8. 8

   Grill the sweetcorn for 10-12 minutes, turning frequently until cooked and slightly charred.

9. 9

   Once cooked, sprinkle the grilled corn with grated cheddar cheese and chopped spring onions before serving.

10. 10

    Preheat vegetable oil in a deep pan over medium heat.

11. 11

    Cut the tops off the peppers and remove the seeds.

12. 12

    In a bowl, mix the grated cheese and chopped spring onions. Stuff the mixture into each pepper.

13. 13

    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.

14. 14

    Carefully place in hot oil and fry until golden brown, about 3-4 minutes on each side. Drain on paper towels before serving.

15. 15

    Preheat the oven to 200°C (400°F).

16. 16

    Toss the potato wedges with olive oil, salt, and pepper and spread them out on a baking tray. Roast for about 25-30 minutes until golden and crispy.

17. 17

    While the potatoes are roasting, prepare the guacamole by mashing the avocado in a bowl. Add the lime juice, chopped onion, diced tomato, and mix well. Season with salt and pepper to taste.

18. 18

    Once the potato wedges are done, serve them alongside the guacamole garnished with fresh coriander.