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.

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.

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.

Guacamole with Crispy Potato Wedges

Ingredients