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Contents

THE BEGINNING

How it all began

THE ESSENTIALS

Corn Tortillas

Fresh Chillies

Dried Chillies

Herbs & Spices

Garnishes

Cheese

SALSAS & MOLES

Salsa Verde

Almost Death Sauce

Pomegranate Salsa

Fuego Salsa

Pineapple Salsa

Chilli & Agave Glaze

Mole

Cheat’s Mole

Chicken Mole

Crema

Chipotle Sauce

Confit Tomatoes

SMALL BITES

Gordita Sliders

Tamales

Prawn & Avocado Tostadas

Chorizo, Avocado & Egg Tortas

Courgette Flower & Queso Fresco Crêpes

Chipotle Chicken Wings

Scallop Ceviche

Nopales Salad

Chipotle Poppers

Plantain Fritters

Crab Cakes

Quesadillas

Sea Bream Ceviche

BURRITOS & TACOS

How to Roll the Perfect Burrito

Beef Short Rib & Sweet Potato Burritos

Baja Fish Tacos

Breakfast Burritos

Chicken Enchiladas

Squid Tacos

Chipotle Chicken

Blackened Pollack Tacos

Ancho, Lentil & Plantain Burritos

Lobster Tacos

Carnitas

Carne Asada Burritos

Sea Bass Burritos

Nopales & Avocado Tacos

Pulled Pork & Cracking Burritos

Confit Duck & Mango Tacos

Chimichangas

Black Bean & Roasted Vegetable Burritos

Braised Turkey with Celariac & Apple Slaw Burritos

Quinoa, Pumpkin & Mushroom Burritos

SIDES

Deconstructed Guacamole

Nachos

Plantain Chips

Elote

Baked Hominy

Frijoles Negros

Chipotle Rice

Drunken Beans

Beetroot, Orange & Pecan Salad

Mexican Slaw

Sweetcorn & Chilli Velouté

Chicharrón with Gooseberry Compote

SWEET THINGS

Ancho Chilli & Chocolate Ice Cream

Mexican Wedding Cakes

Jamoncillo

Churros

Coconut Panna Cotta

Candied Pumpkin Ice Cream

Arroz con Leche

Tequila & Orange Truffles

Pineapple Fool

Crêpes

COCKTAILS

Yo Da Horchata

Dead Julep

Pink Paloma

Pineapple & Cacao Smash

Toreador

Turbo Chelada

Turbo Chelada 2

Candied Pumpkin Hard Shake

Ancho Chilli & Chocolate Hard Shake

Ring-a-Ting-Ting

Bandito Highball

Mister & the Maestro

A-Gave You My Heart

INDEX

THE BEGINNING

How it all began

In the spring of 2012, a friend came to me and said he was looking for a food concept for his bar in Shoreditch – he asked me for help running it, as he had no experience of working with food. The thought both intrigued and scared me, but I accepted his offer. Without thinking about it, I knew that I wanted to try out my perfect burrito concept and give it a home.

My old friend and now head chef, Adam, had just returned from travelling around California and Mexico, and we spent the summer researching and eating as many dishes as we could. He showed me some of the new ingredients he’d discovered on his travels, and together we produced a menu that was much lighter and more interesting than the standard burrito fillings of beans, rice and cheese that you usually find. We strove for an authenticity of Mexican spirit but without confining ourselves to traditional recipes. I wanted everything at Death By Burrito to be made in our own kitchen, and this included making our own mole, an extremely complex sauce dating from Mayan times, and making our own corn tortillas for our tacos. We opened Death By Burrito in the renowned Catch bar in Shoreditch in September 2012, and have never looked back.

However, the road to Death By Burrito was a long, bumpy, yet fun and energetic one. If someone had come to me in my younger days and told me that one day I was going to write a Mexican cookbook, I wouldn’t have believed them for a second. I didn’t grow up with the intention of becoming a chef, but I was born with a thirst for creativity. One summer, I started to throw these big barbecues in London Fields, Hackney, and I always put myself in charge of the cooking. These events started to become more and more popular and eventually hundreds of people would turn up, a mixture of friends, acquaintances and strangers. Watching people’s faces light up as they ate my food really got to me – I like to think I'm generally quite an altruistic guy, and I realized that doing something that brings out such an instant positive emotion in people was what I wanted. At that moment I knew where my future lay: using the kitchen skills I'd learnt from my mother as a kid, along with my gift for aesthetics, honed from my previous careers as a music producer and interior designer, and with a lot of hard work, I would start a lifelong love affair with food.

THE BEGINNING

At around this time supper clubs had just started to become a thing – people couldn’t afford to eat out at restaurants, so these supper clubs had become more and more popular. I found that although the food was generally good, the atmosphere was a little lacklustre: they were either trying to replicate the feel of being in a restaurant or they were too relaxed. Being the ball of energy that I am, I wanted to inject some fun into this setting. I managed to convince a friend who owned an art gallery/bar in east London to let me use his space to throw my own supper clubs, and these were my first ventures as the Rebel Dining Society. Things didn't stay small for long. The supper clubs became sell-outs every time, and I started to receive a lot of requests for large-scale catering. Companies that were bored with the same food offerings began to come to me for something a bit more interesting. I started to create boutique events, and in only a few months I was too busy to sustain the supper clubs at the same time and shut up shop. I was soon given the opportunity to run a food stall at the Secret Garden Party music festival. This couldn’t be any further from what I had been doing up to now – the food had to be something simple, fast, street food-style, with a significantly lower price point. I’d always loved Mexican food, and given that nobody else was already doing it I opted for burritos.

Working at a festival is, essentially, completely mental. The hours are horrific, and the people are such an eclectic mix, many of them totally fuelled by alcohol – I couldn’t have been prepared enough for the onslaught. Things started off a little slowly, but then 2 a.m. came ... then 4 a.m. ... then 6 a.m.! I stayed up all night, long after every other stall had closed, making and serving burrito after burrito. The atmosphere was wonderful, and everybody was in great spirits. This continued for three days and then, after what felt like a lifetime, it was over. I felt a great sense of accomplishment and extreme fatigue. This fast-paced style of cooking was completely new to me and I loved it. I don’t know what it was, but I just had this urge inside me to go back to the rush of that festival. That’s not to say I wasn’t enjoying what I was doing, but something was missing. Being involved in Death By Burrito has filled that gap. There have been hard times along the way, but I wouldn’t have changed any of it. All our staff, past and present, are like family, and each of the following recipes has been a labour of love.

The recipes in this book are intended for you to either dip into or mix up as you like; try the Salsa Verde with a Pulled Pork Burrito, or our Almost Death Sauce with a Chimmichanga and some Mexican Slaw. Remember that cooking is fun and fluid. If you don’t like a certain ingredient, take it out, and if you think you’d really like to add something else, just do it. Enjoy every second you cook – we do.

THE ESSENTIALS

Corn Tortillas

Fresh Chillies

Dried Chillies

Herbs & Spices

Garnishes

Cheese

THE ESSENTIALS

Corn Tortillas

MAKES 20

- 250g masa harina

- a pinch of salt

- 300–350ml warm water

Put the masa and salt into a bowl. Add 250ml of the warm water and mix until it forms a ball. The dough should be soft, slightly wet, and you should be able to roll it into smaller, smooth balls without cracks appearing around the edge. If this happens, continue to add water a little at a time until you have the correct consistency.

Traditionally, this is where a tortilla press would now be used; in the absence of one, put a sheet of clingfilm on a work surface. Place a small ball of dough (about 30g), the size of a golf ball, in the middle, then lay another sheet of clingfilm on top and roll out the dough with a rolling pin to form a flat disc, as thin as you can, about 12cm in diameter. Repeat until all the dough is used up and stack them on a plate.

To cook the tortillas, preheat a griddle or frying pan over a high heat until smoking hot. Cook each tortilla for about 30 seconds on each side, or until each side is lightly browned and little air pockets form. Use as the bases for tacos.

THE ESSENTIALS

Fresh Chillies

Fresh chillies are great for adding an instant kick to dishes, creating a short-lasting, stinging sensation at the front of the tongue. When used fresh, the more peppery and sweeter nuances of the fruit shine through.

HABANERO

The habanero is one of the hottest and most widely used chillies in Mexico. Its fruity flavour and aroma, as well as its intense heat, help lift all manner of salsas, soups and stews. Even if you’re not the biggest fan of spice, using this chilli sparingly will often give better results than using a milder, less flavourful chilli. The Scotch bonnet chilli has an extremely similar heat and flavour profile and is a perfect substitute for this hard-to-find Mexican staple.

SERRANO/JALAPEÑO

Unfortunately in the UK there is a severe lack of information about buying chillies, and a lot of the time they are sold simply as ‘green’ or ‘red’. Serrano and jalapeño chillies, while always sold separately in Mexico, are often found in the ubiquitous ‘mixed chillies’ packets sold in supermarkets. They are similar in flavour, but the serrano is notably hotter. Jalapeños are the variety that is most often pickled and served on top of nachos.

THE ESSENTIALS

Dried Chillies

When chillies are dried, their flavours change completely – they lose their tangy heat and take on something far more complex. You might not notice the intensity of a dried chilli in the first mouthful, but the heat can slowly rise from the back of the throat and before you know it your mouth can be on fire! They are slow burners, so take care when using them. They all have slightly different characteristics, so play around with mixtures and see which ones work best for you.

HABANERO

When dried, the habanero truly becomes a force to be reckoned with. Drying intensifies the heat, so they should be used sparingly. They take on a more raisin-like flavour and will add a long-lasting burn to any salsa.

GUAJILLO

These chillies are often used in pastes for marinating meats. They have a medium-hot, berry-like flavour with a hint of green tea. Use them if the deep flavours of ancho and mulato are a bit too intense for you.

PASILLA

This is similar to ancho and mulato, but is often mixed with fruits to make salsas for serving with duck and seafood.

ANCHO

In Mexico most chillies have two, if not three different names, depending on the stage they are at when they are sold. The ancho is a dried poblano chilli; however, it is impossible to find fresh in this country. It has a very dark, plum-like flavour and is one of the main chillies used for making mole.

MULATO

Closely related to the ancho, the mulato tends to make up the main chilli aspect of mole. Its mild heat means that a lot can be used in one dish, which gives plenty of liquorice, chocolate and even tobacco flavours.

CHIPOTLES

Chipotles are smoked dried jalapeños and have an intense smoky flavour and a medium heat. They tend to come in three different versions. The most common of these is the tinned chipotles en adobo – ripe chipotles slowly cooked in a spicy sauce. The other two are dried varieties: the first, the chipotle morita, is an extremely ripe, red variety with lots of berry notes, while the second is the chipotle meco, which is smoked for twice as long and is extremely dry.

THE ESSENTIALS

Herbs & Spices

The herbs and spices used in Mexican food are quite distinctive and can really enhance a finished dish. Be sure to use top-quality for freshness and flavour. Here are a few herbs and spices we regularly use.

1 OREGANO

Mexican oregano is slightly different to its Mediterranean counterpart. It is actually part of the verbena family, as opposed to mint, and has a much earthier and less floral flavour. It is almost always used in its dried form, and benefits from being cooked to enhance its flavour. For use in a salsa, it is best to warm it slightly first.

2 EPAZOTE

This lesser-known herb is reminiscent of fennel and tarragon but is stronger. It has a pungent, medicinal flavour to it, so should be used sparingly. It is traditionally used in bean dishes, as it reduces the production of gas in the stomach.

3 THYME

This popular herb is commonly used for its deep, almost meaty flavour. It works exceptionally well in any tomato-based dish.

4 GARLIC

Garlic is used throughout Mexico in raw, roasted and powdered form, and is very commonly used in salsas.

5 SMOKED PAPRIKA

The dried fruits of both bell and chilli peppers are smoked, then ground into powder. Smoked paprika adds depth of flavour and colour to any dish.

THE ESSENTIALS

Garnishes

Mexican food is fresh, colourful and vibrant, and when garnishing dishes this should be reflected. We use fruit and vegetables that are bright, crunchy and flavourful – here are some we commonly use:

1 Coriander. Single leaves or finely chopped.

2 Pickled onions. Easy to make at home. Put 50ml red wine vinegar, 50ml sherry vinegar, 50g caster sugar and 100ml water in a small saucepan and bring to the boil. Pour this into a bowl over 1 very thinly sliced red onion, cover in clingfilm and leave to pickle for 1 hour. Drain before using. Makes 150g.

3 Feta cheese.

4 Coriander garnish. Finely chopped coriander and finely diced red onion.

5 Confit tomatoes.

6 Pico de gallo. A chopped salsa consisting of 4 skinned, deseeded and finely diced tomatoes, 1 deseeded and finely diced green chilli, 1 small finely diced red onion, 25g chopped fresh coriander, juice of ½ lime and ½ teaspoon salt. Makes 300g.

7 Fresh pomegranate seeds.

8 Finely sliced radishes.

THE ESSENTIALS

Cheese

There are many cheeses that are unique to Mexico, but unfortunately they are extremely hard to find in the UK. For each staple cheese we offer an easy-to-find substitute.

FRESH CHEESE

This is milk that has been split into curds and whey, the curds then being pressed to form a soft cheese, which is very popular in Mexico. There are different types: Queso fresco (fig.2), which is simple to make at home, panela and requesón. They are all fairly similar, and ricotta can be used as a substitute for all of them. There is also queso blanco, which is similar to mozzarella (fig.1).

QUESO FRESCO MAKES 200G

1 litre whole milk

2 teaspoons salt

1 tablespoon white wine vinegar

Pour the milk into a saucepan, add the salt and bring to the boil. As soon as it boils add the vinegar and reduce the heat. The mixture should split into curds and whey almost immediately, if it doesn’t, add a little more vinegar.

Pour the mixture through cheesecloth or a clean J-cloth over a bowl and let it drain for 30 minutes – if you let it drain naturally you’ll end up with a very soft cheese, but if you prefer you can squeeze more moisture out to create a dryer cheese. Discard the liquid that drains from the cheese.

This cheese can be crumbled on top of finished dishes, or if heavily pressed it can be cut and grilled as it will not melt like most cheeses.

MELTING CHEESE

This is the type of cheese found in quesadillas and on top of nachos. These cheeses tend to have a low melting point and a stringy texture. Manchego (fig.4) is often used, as well as other cheeses very similar to mild Cheddar (fig.5).

HARD CHEESE

This is grated on top of finished dishes such as salads, beans and grilled meats. The main cheese used in this way is cotija. Good Italian Parmesan (fig.3) works equally well.

SALSAS & MOLES

Salsa Verde

Almost Death Sauce

Pomegranate Salsa

Fuego Salsa

Pineapple Salsa

Chilli & Agave Glaze

Mole

Cheat’s Mole

Chicken Mole

Crema

Chipotle Sauce

Confit Tomatoes

SALSAS & MOLES

Salsa Verde

MAKES 500ML

- juice of 2 limes

- 1 teaspoon salt

- 25g fresh coriander

- 50g gooseberries (if in season)

- 1 garlic clove

- 1 green chilli

- 1 avocado, peeled and stoned

- 500g canned tomatillos, drained and rinsed

Place the lime juice, salt, coriander and gooseberries in a blender and blend until completely smooth (this helps to give the salsa a vibrant colour).

Add the garlic, chilli and avocado flesh and blend again.

Add the tomatillos and either pulse until you have a chunky salsa or blend fully if you prefer a smooth one.

SALSAS & MOLES

Almost Death Sauce

MAKES 500ML

- 400g tomatoes, halved

- 2 tablespoons caster sugar

- 1 tablespoon salt

- 1 red onion, quartered

- 1 garlic bulb

- 10 Scotch bonnet chillies, mixed colours

- 5 dried habanero chillies

- 2 dried ancho chillies

- 25g fresh coriander

- juice of 3 limes

- 1 dash of sherry vinegar

- 25ml good-quality tequila

- 20 bird’s-eye chillies

Preheat the oven to 180°C/350°F/gas mark 4.

Arrange the tomatoes flesh side up in a roasting tin and sprinkle the sugar and salt evenly over them. Add the red onion, garlic and Scotch bonnet chillies, and roast in the oven for about 45 minutes, or until heavily blackened.

Meanwhile, toast the habanero and ancho chillies: place them in a dry pan over a high heat until they start to release their aroma and begin to toast. Turn them so all sides are lightly toasted, but do not let them burn. Transfer them to a bowl of warm water and leave to soak for about 20–30 minutes, or until soft. If they float to the top of the water, weight them down with a saucer or small plate. Once soft, drain (reserving the soaking water), remove the stems and deseed.

Put the coriander, lime juice, sherry vinegar, tequila and bird’s-eye chillies into a blender and blend until smooth.

When the vegetables are cooked, remove from the oven and leave to cool. Squeeze all the flesh out of the roasted garlic bulb and add to the blender, then add the roasted tomatoes, onion and Scotch bonnets. Add the softened chillies to the blender too, then blend until smooth. If the salsa is too thick, add some of the reserved chilli water. Beware – this salsa is extremely hot!

SALSAS & MOLES

Pomegranate Salsa

SERVES 4–6 AS A SIDE

- seeds from 1 pomegranate

- ½ cucumber, deseeded and finely diced

- 25g fresh coriander, chopped

- 15g fresh mint, chopped

- juice of ½ lime

- 1 small red onion, finely diced

- 1 small green chilli, deseeded and finely diced

- 1 tablespoon olive oil

- 1½ teaspoons salt

- a pinch of ground white pepper

Simply mix all the ingredients together in a bowl and serve.

SALSAS & MOLES

Fuego Salsa

SERVES 8

- 500g tomatoes, halved

- 1 red onion, peeled and quartered

- 1 red pepper, halved and deseeded

- 1 garlic bulb

- 1 Scotch bonnet chilli

- 100ml sunflower or groundnut oil

- 1 tablespoon salt

- 2 tablespoons caster sugar

- 50g fresh coriander, chopped

- juice of 2 limes

- 15ml sherry vinegar

- 2 chipotles en adobo

Preheat the oven to 250°C/500°F/gas mark 10. Put the tomatoes, onion, red pepper, garlic bulb and Scotch bonnet chilli into a large bowl. Add the oil, salt and sugar and mix well until evenly coated.

Place the vegetables on a large baking tray and roast in the oven for 20 minutes, or until they start to blacken. Keep an eye on them; if the garlic and chilli seem to blacken more quickly, remove them and leave the rest of the vegetables to cook for a little longer. There should be a good amount of char on everything – don’t worry if they look a little burnt as this will add a good depth of flavour. If possible, this is even better done on a barbecue.

While the vegetables are roasting, put the coriander, lime juice, sherry vinegar and chipotles into a blender and blitz until smooth.

When the vegetables have finished cooking, leave to cool. Deseed the chilli and slip the garlic cloves out of their skins. Add the vegetables to the blender and blitz until everything is combined.

SALSAS & MOLES

Pineapple Salsa

SERVES 4–6 AS A SIDE

- 3 prunes, pitted

- 25ml good-quality tequila

- juice of ½ lime

- 1 teaspoon cider vinegar or white wine vinegar

- 1 red Scotch bonnet chilli

- 1 pineapple, peeled and cubed

- ½ teaspoon salt

Put the prunes into a bowl and pour over the tequila and lime juice. Leave to soak for 1 hour.

Transfer the prunes and their liquid to a blender, add the vinegar and the Scotch bonnet chilli (seeds and all), and blitz until everything has fully incorporated.

Add the pineapple cubes and salt and continue blending until the salsa combines, yet still retains some texture.

SALSAS & MOLES

Chilli & Agave Glaze

MAKES 500ML

- 6 red chillies, deseeded

- 1 red Scotch bonnet chilli, deseeded

- 150ml agave nectar

- 1 pineapple, peeled and cubed

- 150g salted butter, cubed

Put the red chillies, Scotch bonnet chilli and agave nectar into a blender and blitz until very smooth. Add the pineapple and blitz again.

Transfer the mixture to a pan and simmer over a low heat for about 10 minutes, or until it has reduced slightly. Add the butter and simmer for a futher 10 minutes, or until the salsa has reduced to about two-thirds its original volume and looks glossy.

Cool completely before using.

SALSAS & MOLES

Mole

MAKES 600ML

- 100g dried mulato chillies

- 25g dried pasilla chillies

- 10g raw cashew nuts

- 10g blanched almonds

- 10g shelled hazelnuts

- 10g shelled walnuts

- 10g raw peanuts

- 10g sesame seeds

- 10g pumpkin seeds

- 1 onion, roughly chopped

- 10g dried apricots, roughly chopped

- a pinch of ground cinnamon

- a pinch of ground allspice

- 200ml groundnut oil

- 500ml chicken stock

- 20g soft dark brown sugar

- 10g caster sugar

- 40g dark chocolate (80% cocoa solids), broken up

First toast and soak the chillies (see method for Almost Death Sauce).

Toast the nuts and seeds until they are lightly browned (do the sesame seeds separately, as they cook much more quickly), then transfer them to the bowl of a food processor. Blitz until all the oils are released and the mixture becomes totally liquid. This will take a good 20 minutes, and you will need to stop and push the mixture down from the sides several times.

Add the chillies to the processor with the onion, apricots, cinnamon and allspice. If the mixture looks a little dry, add some of the reserved chilli water. The mixture should be thick but smooth and should blend fairly easily.

Heat the groundnut oil in a heavy-based pan over a low heat, then add the mixture from the processor and cook for 30 minutes, stirring constantly to stop it sticking.

Add the chicken stock and simmer on a low heat for 2 hours, stirring every 20 minutes or so, then add the two sugars and the chocolate and simmer for a further 30 minutes. This mole will keep in the refrigerator for up to a month, as long as it is stored in an airtight container.

SALSAS & MOLES

Cheat’s Mole

MAKES 600ML

- 100g raisins

- 1 litre warm chicken stock

- 150g smooth peanut butter

- ½ teaspoon ground allspice

- ½ teaspoon ground cinnamon

- 1 tablespoon chilli powder

- ½ teaspoon ground white pepper

- 2 garlic cloves, minced

- 100ml groundnut oil

- 50g dark brown sugar

- 30g dark chocolate (70% cocoa solids), broken up

Put the raisins into a large bowl and pour over the warm chicken stock. Leave to soak for 1 hour.

Transfer the raisins and stock to a blender, add the peanut butter, spices and garlic, and blitz until smooth.

Heat the oil in a large pan over a low heat, then add the mixture from the blender and simmer for 1 hour, stirring often to prevent it from sticking and to ensure that the oil gets fully emulsified into the mixture.

After an hour, add the brown sugar and chocolate and cook for a further 30 minutes. (If the mole splits during the cooking process, use a hand blender to give it a quick blitz to re-emulsify.) Leave the mole to cool down and thicken before using and reheat as required. This sauce will keep in the refrigerator for up to a month if stored in an airtight container.

SALSAS & MOLES

Chicken Mole

MAKES ENOUGH FOR 4 BURRITOS OR 6 TACOS

- 1 poached chicken (see Chicken Enchiladas)

- 150g Mole or Cheat’s Mole

TO SERVE

- 6 small Corn Tortillas or 4 large wheat tortillas

- 200g Chipotle Rice

- 50g pumpkin seeds, toasted

- 200g Pico de Gallo

- 1 cos lettuce, shredded

Shred the meat off the cooked chicken, place in a pan with the Mole and warm through gently.

To make into burritos or tacos, warm the tortillas in a dry frying pan over a medium heat for about 20 seconds on each side.

Fill the tortillas with the chicken, rice, pumpkin seeds, Pico de Gallo and lettuce and either roll into burritos (see How to Roll the Perfect Burrito), or serve as tacos or in Tamales.

SALSAS & MOLES

Crema

MAKES 300ML

- 100ml mayonnaise

- 200ml crème fraîche

- juice of 1 lime

- ½ teaspoon dried chilli flakes

Mix the mayonnaise with the crème fraîche in a bowl, then fold in the lime juice and chilli flakes.

SALSAS & MOLES

Chipotle Sauce

MAKES 325ML

- 3 chipotles en adobo, or more to taste (Dried Chillies)

- 300ml Crema

Simply put the chipotles and Crema into a blender, or use a hand blender, and blend together.

SALSAS & MOLES

Confit Tomatoes

MAKES 500G

- 500g cherry tomatoes, halved sunflower, groundnut or other flavourless oil (enough to cover the tomatoes)

- 1 tablespoon salt

- 1 tablespoon sugar

- 1 tablespoon dried oregano

- 6 sprigs of fresh thyme

Preheat the oven to 90°C/195°F/gas mark ¼.

Place the tomatoes cut side up in a roasting tin. The tin should be just big enough for the tomatoes to fit tightly in one layer.

Pour in the oil so that it just covers the tomatoes. Evenly sprinkle over the salt, sugar, oregano and thyme.

Place in the oven and cook for about 2 hours, or until the tomatoes are shrivelled but not burnt. Store under oil in an airtight container for up to 1 week.

SMALL BITES

Gordita Sliders

Tamales

Prawn & Avocado Tostadas

Chorizo, Avocado & Egg Tortas

Courgette Flower & Queso Fresco Crêpes

Chipotle Chicken Wings

Scallop Ceviche

Nopales Salad

Chipotle Poppers

Plantain Fritters

Crab Cakes

Quesadillas

Sea Bream Ceviche

SMALL BITES

Gordita Sliders

MAKES 12

- 150g masa harina

- 1 teaspoon salt

- 1 teaspoon baking powder

- 200–300ml hot water

- sunflower or groundnut oil, for deep-frying

- 300g pulled pork or Drunken Beans

- 100g Pickled Onions

- 100g Pico de Gallo

- fresh coriander leaves, to garnish

- 200ml Cheese Sauce, to serve

Put the masa, salt and baking powder into a bowl and mix together. Add the water and work it in with a fork until the mixture forms a ball.

Knead the dough for about 5 minutes – it should be slightly tacky, soft and smooth, and when pressed between the palms it shouldn’t make any cracks. If it does, add more water and continue.

Divide the dough into 12 equal parts. Roll them into balls, then squash them between the palms of your hands to create small discs about 1cm thick.

Heat the oil to 170°C in a deep-fat fryer or a large heavy-based saucepan and deep-fry the discs of dough for about 8–10 minutes, flipping them over halfway through. They will rise when fried and will look like small buns. When cooked, remove with a slotted spoon, drain on kitchen paper and leave to cool slightly.

Cut the buns in half horizontally and fill with the pulled pork or Drunken Beans, Pickled Onions, Pico de Gallo and coriander. Serve with a pot of Cheese Sauce on the side.

SMALL BITES

Tamales

MAKES 4

- 120g masa harina

- 1 teaspoon baking powder

- 1 teaspoon salt

- 80g lard

- 150ml chicken stock

- 4 corn husks, soaked in warm water for 25 minutes

- 120g Chicken Mole

TO FINISH

- Fuego Salsa

- Coriander Garnish

TIP

- YOU CAN EASILY BUY CORN HUSKS FROM AFRICAN OR MEXICAN STORES, AND ONLINE FROM THE COOL CHILE COMPANY, WWW.COOLCHILE.CO.UK.

Put the masa, baking powder and salt into a bowl and mix together. Set aside.

Put the lard into a bowl with 1 tablespoon of the chicken stock and, using an electric hand whisk, beat together until it becomes light and fluffy.

Stir the masa into the lard mixture, gradually adding the rest of the stock bit by bit until you have a light spongy dough; you may not need all the stock.

Drain the corn husks – they should be pliable and easy to work with – and lay them out on a work surface. Divide the masa mixture into 4 equal portions. Place 1 portion in the centre of each corn husk and spread it out. Put 30g of the Chicken Mole in the middle of the dough. Bring the sides of the corn husk to the middle, then fold up from the base so the dough encloses the chicken filling like a dumpling.

Tie a piece of string around each corn husk to prevent them from opening while cooking. Place the tamales in a steamer set over barely simmering water and cook for about 1 hour, or until they have firmed up and are a little springy to the touch, but not rubbery.

Remove the parcels from the steamer and unwrap the corn husks. Slice the tamales and serve in their corn husks with Fuego Salsa and Coriander Garnish.

SMALL BITES

Prawn & Avocado Tostadas

MAKES 12

- sunflower oil, for deep-frying

- 12 Corn Tortillas, cut out using a 10cm diameter cutter

- sea salt flakes

- 200ml pure pomegranate juice

- 200g mayonnaise

- 2 limes

- 3 avocados, peeled, stoned and quartered

- 24 raw peeled king prawns olive oil, for frying

- 2 garlic cloves, minced

- 1 red chilli, finely sliced

- 1 cos lettuce, finely shredded

- 24 Confit Tomato halves

- seeds from ½ pomegranate

Either heat the oil to 170°C in a deep-fat fryer or heat about 3cm of the oil in a large heavy-based saucepan. Deep-fry the corn tortillas for about 3 or 4 minutes, or until crispy, then drain on kitchen paper and season with a little sea salt.

Pour the pomegranate juice into a small saucepan and bring to the boil. Continue to boil over a high heat for about 15 minutes until it reduces to about 2 tablespoons and becomes a thick syrup. Stir this syrup into the mayonnaise with the juice of 1 lime, then set aside.

Take each avocado quarter and make long cuts but not quite to the end, so that each quarter stays intact. Gently push the slices apart to make a fan, and put them in a bowl of water with the juice of the remaining lime, and set aside until ready to serve.

Butterfly the king prawns by running a knife along the back, almost all the way through, then prise them open a little and pull out the black intestinal tract.

Heat a drizzle of olive oil in a frying pan over a high heat. Add the garlic and chilli and fry for about 10 seconds, then add the prawns and fry for a further 1 minute, tossing until they turn completely pink. Remove from the pan and put them on a plate.

Top each fried tortilla with shredded lettuce, some mayonnaise, 1 drained avocado fan, 2 confit tomato halves, a few pomegranate seeds and 2 prawns, then serve immediately.

SMALL BITES

Chorizo, Avocado & Egg Tortas

SERVES 4

FOR THE FILLING

- 2 dried guajillo and 1 dried ancho chilli, or 3 fresh red chillies, deseeded

- 75ml red wine vinegar

- ½ small onion, finely diced

- 4 garlic cloves, minced

- 400g minced pork

- ½ teaspoon dried oregano

- a pinch of ground cinnamon

- a pinch of ground coriander

- a pinch of ground cloves

- ½ teaspoon ground cumin

- ½ teaspoon smoked paprika

- 1 teaspoon hot chilli powder

- 1 tablespoon salt

- 1 teaspoon freshly

- ground black pepper

- 1 tablespoon olive oil

TO FINISH

- 4 eggs

- 4 Bolillos

- 1 cos lettuce, shredded

- 2 avocados, peeled, stoned and sliced

If using fresh chillies, start at the next step. If using dried chillies, place them in a dry pan over a high heat until they start to release their aroma and begin to toast. Turn them so all sides are lightly toasted, but do not let them burn. Transfer them to a bowl of warm water and leave to soak for about 20–30 minutes, or until soft. If they float to the top of the water, weight them down with a saucer or small plate. Once soft, drain (reserving the soaking water), remove the stems and deseed.

Put the chillies into a blender with the vinegar, onion and garlic and blitz until smooth. If the mixture seems a little too dry to blend properly, add a little water.

Put the pork mince into a large bowl and add the chilli mixture and all the remaining herbs and spices. Mix well using your hands, then pop into the refrigerator for at least 1 hour and up to 24 hours.

Heat the oil in a large nonstick frying pan over a medium heat and fry the chorizo mixture gently for about 8–10 minutes, stirring occasionally. Be careful not to let it cook too quickly, as you will need some left over oil to cook the eggs. When fully cooked, remove the chorizo mince from the pan and fry the eggs as desired, one for each roll.

Cut the bread rolls in half horizontally and toast the cut sides lightly. Build your sandwich with the shredded lettuce, slices of avocado and the chorizo, and top with a fried egg. Salsa Verde, Fuego Salsa and Crema can all be added, too.

SMALL BITES

Courgette Flower & Queso Fresco Crêpes

MAKES 6

FOR THE CRÊPES

- 2 eggs

- 120g plain flour

- 150ml milk

- 15ml cold water

- ½ teaspoon salt

- 50g unsalted butter, melted

- 1 tablespoon oil

FOR THE FILLING

- a little oil, for frying

- 2 garlic cloves, minced

- 200g courgette flowers

- 100g Pickled Onions

- 75g Fuego Salsa

- 2 teaspoons dried oregano

- 250g Queso Fresco

TO FINISH

- 150g Pico de Gallo

- 150ml Crema

TIP

- FRESH COURGETTE FLOWERS IN SEASON ARE BEST (IN THIS CASE REMOVE THE STEMS AND PISTILS), BUT THEY ARE ALSO AVAILABLE CANNED, IN WHICH CASE YOU WILL NEED 200G DRAINED WEIGHT, RINSED)

To make the crêpes, whisk the eggs for 2 minutes until they start to lighten in colour, then whisk in the flour, milk, water and salt.

When smooth, add the melted butter in a slow but steady stream with one hand, while still whisking the batter with the other. The batter should be quite thin and glossy – if it seems a little thick, or if the crêpes seem to be a little too thick when you fry them, add a little more water to the batter.

Put the batter into the refrigerator for at least 1 hour before using.

Meanwhile, make the filling. Heat a drizzle of oil in a nonstick frying pan over a medium heat, then add the garlic and cook for 30 seconds to infuse the flavour into the oil. Add the courgette flowers, toss in the oil and fry for about 2 minutes, or until soft. Add the Pickled Onions, Fuego Salsa and oregano and cook for a further 3 minutes, then set aside.

To cook the crêpes, heat the oil in a 20cm nonstick frying pan until it starts to smoke. Ladle enough batter into the pan to cover the base when tilted. Cook until there is no liquid batter on the top, then flip the crêpe over to cook the other side. As soon as it’s flipped, add some of the courgette filling and queso fresco, then fold. Make and fill the rest of the crêpes the same way. Serve immediately with Pico de Gallo and Crema.

SMALL BITES

Chipotle Chicken Wings

SERVES 6

- 2 litres boiling water

- 4 black teabags

- 1 orange

- 20g sea salt

- 20g caster sugar

- 2kg chicken wings, wing tips removed

- 1 large egg

- 375ml milk

- groundnut oil, for deep-frying

- 200ml Chilli & Agave Glaze, to serve

FOR THE SEASONED FLOUR

- 10g dried chipotle chillies

- 125g plain flour

- 10g smoked paprika

- 10g paprika

- 10g white pepper

- 10g salt

- 7g garlic granules

FOR THE CRUMB

- 300g plain flour

- 50g fine polenta

- 15g fresh rosemary, chopped

- 60g porridge oats

- 10g salt

- 3 tortilla chips, crushed

First make a brine for the chicken. Pour the boiling water into a large pot and add the teabags. Let the tea brew for about 5 minutes, then discard the teabags. Grate the orange zest into the brine, then cut it in half and squeeze in the juice. Drop in the orange halves. Stir in the salt and sugar and leave to cool. When the brine is completely cold, add the chicken wings, then put into the refrigerator or somewhere cold and leave for at least 4 hours.

When ready to cook, remove the chicken from the brine, drain on kitchen paper and leave for about 5 minutes, to dry out a little.

To prepare the seasoned flour you must first toast the chipotle chillies. Place them in a dry pan over a high heat until they start to release their aroma and begin to toast. Turn them so all sides are lightly toasted, but do not let them burn. Leave them to cool, then grind to a powder. Mix them with the remaining seasoned flour ingredients in a bowl. In another bowl, mix the ingredients for the crumb. Now get 3 shallow bowls ready – one with the seasoned flour, one with the egg and milk whisked together, and the third with the crumb mixture.

Dip each chicken wing first into the seasoned flour, then into the egg and milk, and then into the crumb. Once coated, place the wings on a wire rack and leave to stand for 10 minutes.

Either heat the oil to 170°C in a deep-fat fryer, or half fill a large heavy-based saucepan with oil and heat to a medium-high heat. Deep-fry the chicken wings for about 7 minutes, or until golden brown. When cooked, drain on kitchen paper and leave to rest for 5 minutes – this will let the juices settle and make them extremely juicy. Serve with Chilli & Agave Glaze.

SMALL BITES

Scallop Ceviche

SERVES 4

- 8 king scallops, roes removed, finely diced

- juice of 1 lime

- 25ml good-quality tequila

- 25g fresh parsley, chopped

- 1 garlic clove, minced

- 25ml white wine vinegar

- 10ml olive oil

- 1 teaspoon salt

- 100g Pico de Gallo, to garnish

- 200g tortilla chips, to serve

Put the diced scallops in a nonmetallic small bowl and mix with the lime juice and tequila. Put into the refrigerator for 15 minutes to lightly ‘cook’ the scallops.

Mix the parsley, garlic, vinegar, olive oil and salt together in a large bowl.

Take the scallops out of the refrigerator and place in a sieve suspended over a bowl to drain off the excess liquid. Stir the drained scallops into the parsley and garlic mixture.

Spoon on to 4 serving plates, garnish with Pico de Gallo and serve with tortilla chips.

SMALL BITES

Nopales Salad

SERVES 4 AS A STARTER

- 200g nopales from a jar, drained (see Tip)

- 100g mixed baby leaves

- 100g Pickled Onions

- 50g pickled sliced jalapeño chillies

- 50g pomegranate seeds

- 100g Confit Tomatoes

- 50g fresh coriander, chopped

- 150g Queso Fresco

FOR THE DRESSING

- 100ml groundnut oil

- 25ml white wine vinegar

- 1 teaspoon dried oregano

- salt and pepper

TIP

- NOPALES ARE TENDER PIECES OF CACTUS. THEY HAVE A SLIGHT TART FLAVOUR AND A CRISP TEXTURE. YOU CAN BUY THEM IN JARS FROM MEXICAN FOOD STORES AND ONLINE.

Place the drained cactus into a colander and rinse under cold water until it is slime free, then set aside.

Whisk all the dressing ingredients together in a bowl.

Put the baby leaves into a serving bowl and dress with the dressing, then add all the remaining ingredients except the queso fresco and toss well.

Serve on plates and top with the queso fresco.

SMALL BITES

Chipotle Poppers

SERVES 4 (MAKES 20)

- 20 chipotles en adobo

- 1 garlic clove

- 1 teaspoon sea salt

- 200g cream cheese

- 150ml milk

- 100g flour

- 1 egg

- 250g breadcrumbs

- sunflower or groundnut oil, for deep-frying

Wash your chipotles gently under cold water to remove the adobo sauce and ensure they are not broken. Carefully remove the stalks, making sure they don’t split and shake out any seeds. Place the chipotles on kitchen paper to dry while you prepare the filling.

Place the garlic clove on a chopping board, then place a medium chopping knife sideways on top and press down to crush the garlic. Peel the garlic, then place your weak hand on top of the blade (the non-sharp side), with your strong hand holding the handle. Using your weak hand as a pivot, keep chopping back and forth until the garlic is finely diced. Add the salt and keep chopping – the salt helps break down the garlic. Turn your knife sideways with the blade facing away from you and scrape and squash the garlic between the knife and the chopping board. Keep doing this until you get a purée – this may seem a bit time-consuming but it will taste far better than any garlic purée you can buy.

Put the cream cheese into a bowl and whisk in the garlic purée and 25ml of the milk. Place this mixture in a piping bag. If you don’t have one, cut out a 30 x 20cm piece of greaseproof paper and roll it into a cone with a small hole at the bottom, using sticky tape to hold it together.

Carefully squeeze some of the mixture from the piping bag into each chipotle and fill until they puff out a bit (don’t overfill them or they will burst during cooking).

Now get 3 shallow bowls ready – one with the flour, one with the egg and the remaining milk whisked together, and the third with the breadcrumbs. Dust each filled chipotle with flour, then dip first into the egg and milk, then into the breadcrumbs. Repeat the flour, egg and breadcrumb process to ensure that the holes are completely sealed and the breadcrumbs stick. Put them into the refrigerator for 30 minutes.

Either heat the oil to 170°C in a deep-fat fryer, or half fill a large heavy-based pan with oil and heat to a medium-high heat. Deep-fry the chipotles for about 2 minutes, just until golden brown. If one of them bursts it’s best to let them all finish frying before trying to remove it. Transfer the chipotles to kitchen paper and leave to cool for a few minutes before eating – the cheese filling will be hot!

SMALL BITES

Plantain Fritters

SERVES 4–6 (MAKES 20)

- 2 very ripe plantains

- 300g Frijoles Negros

- 1 teaspoon black pepper

- 1 teaspoon salt

- 1 teaspoon chilli powder

- 200g plain flour

- 3–4 tablespoons sunflower oil

TIP

- LOOK FOR PLANTAINS WITH LOTS OF BLACK SPOTS – GENERALLY THE WORSE THEY LOOK, THE BETTER THEY WILL BE.

Preheat the oven to 180°C/350°F/gas mark 4.

Place the plantains whole on a baking tray and roast in the oven for 30 minutes, or until the skins are completely black and the fruit is very soft.

Leave to cool, then peel them and put into a bowl with the Frijoles Negros. Mash together with a fork until the mixture contains only small chunks – you don’t want it completely smooth. Stir in the pepper, salt and chilli powder.

Pick up a little of the mixture and see if it will come together when moulded into a shape in your hand. If it is a little wet, add a small amount of flour to bring it together, but don’t overwork it if you add any flour because it will create gluten strands and make the mixture slimy.

Place the mixture between 2 sheets of clingfilm and roll it out to about 3mm thick. Use a 6cm diameter cutter to cut out discs, or any shape you like. Lightly flour them on both sides, then fry in a little of the oil over a medium heat for about 5 minutes on each side, or until golden brown.

SMALL BITES

Crab Cakes

MAKES 12

- 250g white crabmeat

- 50g brown crabmeat

- 25g fresh coriander, chopped

- 100g fresh gooseberries (or cape gooseberries if regular gooseberries are out of season), diced

- 1 red chilli, finely diced

- 4 spring onions (including green parts), finely sliced

- 2 celery sticks, finely diced

- 2 teaspoons salt

- 100g breadcrumbs

- olive oil, for frying

FOR THE COATING

- 75g plain flour

- 1 egg

- 75ml milk

- 75g breadcrumbs

TO FINISH

- 150g Pico de Gallo

- Salsa Verde

Pick through the white and brown crabmeat to ensure that there are no pieces of shell. Put the crabmeat, coriander, gooseberries, chilli, spring onions, celery and salt into a large bowl and mix well.

Add the breadcrumbs bit by bit, trying to form the mixture into cakes as you go – they should be able to hold their own shape without falling apart. Stop adding breadcrumbs as soon as this happens, as the more you add the less flavourful the cakes will be. Put the mixture into the refrigerator to chill for about 1 hour – this will help it to set.

Get 3 shallow bowls ready – one with the flour, one with the egg and milk whisked together, and the third with the breadcrumbs.

Divide the crab mixture into 12 equal portions and form each one into a small round cake about 2cm deep. Dip the flat top of each cake first into the flour, then into the egg, then into the breadcrumbs. Turn over and repeat the flour, egg and breadcrumb process on the base, but not the sides.

Heat the oven to 160°C/325°F/gas mark 3.

Heat about 1cm of olive oil in a frying pan over a medium heat and fry the crab cakes in batches for about 2 minutes on each side, or until the breadcrumbs turn golden brown. Remove with a slotted spoon and drain on kitchen paper, then transfer them to the oven for about 5 minutes so that they are hot right through. Garnish the crab cakes with a small spoonful of Pico de Gallo and serve with Salsa Verde.

SMALL BITES

Quesadillas

SERVES 4

- 250g Manchego cheese, grated

- 4 large wheat tortillas

- 200g Coriander Garnish

- 200ml Crema

Heat a large, dry frying pan over a medium heat.

Spread a quarter of the cheese over one half of each tortilla, then sprinkle over 2 tablespoons of the Coriander Garnish.

Fold the tortillas in half and place in the frying pan (you will need to cook them in batches). Cook on each side until brown and crispy.

Remove from the pan and cut each quesadilla into 4 pieces. Serve with the Crema and the remaining Coriander Garnish.

The quesadillas can also be filled with pulled pork, beef short rib or Drunken Beans.

SMALL BITES

Sea Bream Ceviche

SERVES 4

- 1 small red onion, peeled, halved and finely sliced

- 2 super-fresh sea bream, filleted, skinned and pin-boned

- 50g pomegranate seeds

- 1 red chilli, very finely diced

- 1–2 teaspoon sea salt flakes

FOR THE LIQUOR

- 2 teaspoons caster sugar

- juice of 1 orange

- juice of 1 lemon

- juice of 2 limes

Make the liquor by simply mixing the sugar in a bowl with the citrus juices until it dissolves.

Place the onion slices in a bowl of iced or very cold water for 5 minutes – this will crisp them up slightly and take away some of their bitterness. Drain and set aside.

Slice the bream as thinly as possible, into 2cm long pieces.

Spoon a little of the citrus liquor on to each serving plate and place the fish fillets flat on top, making sure they all touch the liquor – this is to ‘cook’ the underneath of the fish. Spoon a little more of the liquor over the top so that the fish has some of the liquor touching each part of it, but is not drowning in it.

Arrange the sliced onion, pomegranate seeds and red chilli on top of the fish, add a few sea salt flakes and leave for at least 6 minutes before serving, to let the fish ‘cook’ a little in the citrus juices.

BURRITOS & TACOS

How to Roll the Perfect Burrito

Beef Short Rib & Sweet Potato Burritos

Baja Fish Tacos

Breakfast Burritos

Chicken Enchiladas

Squid Tacos

Chipotle Chicken

Blackened Pollack Tacos

Ancho, Lentil & Plantain Burritos

Lobster Tacos

Carnitas

Carne Asada Burritos

Sea Bass Burritos

Nopales & Avocado Tacos

Pulled Pork & Cracking Burritos

Confit Duck & Mango Tacos

Chimichangas

Black Bean & Roasted Vegetable Burritos

Braised Turkey with Celariac & Apple Slaw Burritos

Quinoa, Pumpkin & Mushroom Burritos

BURRITOS & TACOS

Burritos

A burrito is traditionally a large wheat tortilla rolled up to enclose a filling of salad, meat, rice, beans, cheese, soured cream and salsa, a heft affair any way you look at it. At Death By Burrito we see this basic collaboration of flavours as an opportunity to mix slow-cooked meats, tangy pickles, spicy salsas and a plethora of fresh fruit and vegetables, to create dishes containing that vibrant Mexican essence along with some contemporary variety.

BURRITOS & TACOS

Tacos

Tacos are to Mexico what sandwiches are to Britain: no matter where you are, you’re never far from a taco stand. They’re soft and small corn-based tortillas topped with just a little meat, chopped onion and salsa. Extremely cheap and exceptionally cheerful, people eat these by the dozen. We pile ours high with all manner of things – fish, shellfish, braised meats, avocados, quinoa – you name it, the fun in tacos is you can just make a little of everything and enjoy mixing up flavours.

BURRITOS & TACOS

How to Roll the Perfect Burrito

01: Warm a large wheat tortilla in a hot dry pan for 20 seconds on each side – this makes it easy to work with. Place the tortilla on a clean work surface. Layer your chosen filling on one half of the tortilla, leaving a 3cm gap around the edge.

02: Fold the bottom end of the tortilla nearest you up over the filling and tuck the edge tightly under the filling.

03: Fold over the sides and start to roll the burrito forwards.

04: Continue rolling forwards, folding in the sides once again.

05: Roll all the way up until you reach the end.

06: You should now have a perfectly rolled burrito with no tears or escaping filling.

BURRITOS & TACOS

Beef Short Rib & Sweet Potato Burritos

MAKES 6 TACOS OR 4 BURRITOS

- 1kg beef short ribs

- 2 dried chipotle chillies

- 300ml water

- 1 small sweet potato, peeled

- sunflower or groundnut oil, for deep-frying

- 2 tablespoons Mole, heated up

- 4 large wheat tortillas or 6 small Corn Tortillas

- 1 small cos lettuce, shredded

- 1 red pepper, deseeded and cut into thin strips

- 200ml Fuego Salsa

FOR THE BEEF RUB

- 30g caster sugar

- 30g salt

- 20g freshly ground black pepper

- 10g garlic granules

- 10g smoked paprika

Cut the beef into single ribs – if it is only one rib, leave it whole.

Put all the ingredients for the rub into a small bowl and mix together. Rub into the beef ribs, making sure they are all well coated. Leave to stand for at least 1 hour.

Heat the oven to 140°C/275°F/gas mark 1.

Transfer the beef ribs to a casserole dish (one that has a lid) and add the chipotles and the water. Bake in the oven for about 6 hours, giving it a stir and turning the ribs every hour or so and making sure there is always a little water in the bottom of the casserole – just enough to create some steam. When the beef easily falls apart at the touch of a fork, remove from the oven and leave to rest.

Chop the sweet potato into thin matchsticks.

Put them into a bowl of iced water for 15 minutes.

Heat 2.5cm of oil in a deep frying pan over a high heat, to about 120°C. Remove the sweet potatoes from the water and pat dry. Deep-fry them in the oil for about 4–5 minutes, or until golden brown, then remove with a slotted spoon and leave to drain on kitchen paper.

Shred the beef with a fork and add to the Mole (return it to the oven to warm through if necessary). Warm the tortillas in a dry frying pan for about 20 seconds on each side. Layer each tortilla with cos lettuce, red pepper strips, beef, Fuego Salsa and top with the sweet potato. Either roll into burritos or serve as tacos.

BURRITOS & TACOS

Baja Fish Tacos

MAKES 6 TACOS OR 4 BURRITOS

- 600g firm white fish, such as pollack, skinned and deboned

- salt and pepper

- sunflower or groundnut oil, for deep-frying

- 50g plain flour

- 6 small Corn Tortillas or 4 large wheat tortillas

- 1 small cos lettuce, finely shredded

- 200g Mexican Slaw

- 200ml Chipotle Sauce

- 100ml Crema

- 200g Coriander Garnish

- juice of 1 lime

FOR THE BATTER

- 330ml bottle Mexican beer

- 1 teaspoon baking powder

- 2 teaspoons dried chilli flakes

- 1 teaspoon salt

- 150g plain flour

First make the batter. Put the beer, baking powder, chilli flakes and salt into a mixing bowl and whisk together, then add the flour bit by bit to create a smooth batter. Put into the refrigerator for 30 minutes.

Cut the fish into 12 equal pieces, season them with salt and pepper and leave for 5 minutes to firm up a little.

Either heat the oil to 170°C in a deep-fat fryer, or heat enough oil to cover the fish in a large, heavy-based saucepan. Dust the fish lightly with flour, then dip into the batter and fry for about 3 minutes, or until golden brown and cooked through. Remove with a slotted spoon and leave to drain on kitchen paper.

Warm the tortillas in a dry frying pan for about 20 seconds on each side. Top the tortillas with lettuce, Mexican Slaw, fish, Chipotle Sauce, Crema, Coriander Garnish and a squeeze of lime juice, and either serve as tacos or roll into burritos.

BURRITOS & TACOS

Breakfast Burritos

SERVES 4

- 8 eggs, separated

- 8 tablespoons milk

- 1 teaspoon salt

- 1 teaspoon ground white pepper

- 4 large wheat tortillas

- 40g unsalted butter

- 200g Queso Fresco

- 20 Confit Tomatoes

- 200g Coriander Garnish

Whisk the egg whites with an electric hand whisk in a large bowl until soft peaks form.

In another large bowl, whisk the egg yolks with the milk, salt and pepper for 2 minutes – the more air you get into your eggs, the lighter and fluffier they are going to be when cooked. Fold the egg whites into the yolk mixture using a metal spoon.

Preheat the oven to 180°C/350°F/gas mark 4. Warm the tortillas in a dry frying pan for about 20 seconds on each side.

Melt 10g of the butter in a 20cm diameter ovenproof frying pan over a medium heat (the pan should be a little smaller than the size of your tortillas). When the butter is hot enough to make water sizzle, that’s when you should add your egg mixture. Add a quarter of the mixture to the pan, leave it to fry for 30 seconds, then transfer the pan to the oven for 5–6 minutes, or until the top of the omelette has risen and begins to turn a light golden brown. Remove from the oven and crumble over a quarter of the queso fresco, some Confit Tomatoes and Coriander Garnish. Using a spatula, fold the omelette and transfer it to a warm tortilla, then roll into a burrito.

Add more butter to the pan and repeat until the egg mixture is used up.

BURRITOS & TACOS

Chicken Enchiladas

SERVES 4

- 1 medium whole chicken, about 1.25kg

- a knob of butter

- a little olive oil

- 1 large onion, sliced

- 30g plain flour

- salt and pepper

- 300ml Salsa Verde

- 4 large wheat tortillas

- 300g Chipotle Rice

- 2 balls of mozzarella cheese

FOR THE STOCK

- 1 leek, roughly chopped

- 1 carrot, roughly chopped

- 3 celery sticks, roughly chopped

- 1 onion, peeled and quartered

- 25g fresh thyme

- 3 bay leaves

TO FINISH

- 200ml Crema

- 200g Coriander Garnish

Put the chicken into a large pan and cover with water, then add all the stock vegetables and herbs and bring to the boil over a medium heat. As soon as the stock boils, turn the heat down to low and simmer for 40 minutes, removing any scum that rises to the top.

Use a skewer to poke the thickest part of the chicken thigh – if the juices run clear the chicken is cooked, so if not, leave it to simmer for a few more minutes. When the chicken is cooked and the meat comes away easily from the bone, remove the pan from the heat and let the chicken sit in the stock for a further 15 minutes, then remove it from the stock and leave to cool. Strain the stock, throw away the vegetables, then return the stock to a clean pan and boil until reduced by half.

When the chicken is cool, remove and discard the skin, then remove all the meat from the carcass.

Preheat the oven to 180°C/350°F/gas mark 4. Heat the butter and oil in a pan, then add the onion and fry until translucent. Add the flour and cook for 2 minutes, then stir in a ladleful of the stock. Once this has mixed in, add another ladleful of stock, enough to make a thick gravy – you will need about 350ml. Stir in the cooked chicken. There should be enough gravy to coat the chicken but there should not be too much liquid. Check the seasoning and add salt and pepper if required.

Take a small roasting tin, big enough to tightly fit all 4 burritos. Spread just enough of the Salsa Verde in the base to cover it. Warm the tortillas in a dry frying pan for about 20 seconds on each side. Lay out the tortillas and spread first with the rice and then with the chicken mixture. Roll each one into a burrito and place in the roasting tin. Cover the tortillas with the rest of the Salsa Verde and tear the mozzarella over the top. There should be bits of tortilla poking through, which will turn nice and crispy once cooked. Bake in the oven for about 30 minutes, or until the top is brown and crisp. Serve with a little Crema and the Coriander Garnish.

BURRITOS & TACOS

Squid Tacos

MAKES 6

- 600g small fresh squid bodies, cleaned

- juice of 2 limes

- 25ml agave nectar or light honey

- 1 teaspoon dried chilli flakes

- 6 small Corn Tortillas

- sunflower oil, for frying

- 2 red chillies, thinly sliced

- 6 garlic cloves, minced salt

- 1 small cos lettuce, finely shredded

- 1 green mango or papaya, cut into small cubes

Cut the squid into strips about 2 x 5cm and score each strip diagonally both ways.

In a small bowl, mix the lime juice, agave nectar (or honey) and chilli flakes together and set aside.

Warm the tortillas in a dry frying pan for about 20 seconds on each side.

Heat a large frying pan until it is really hot and add a little sunflower oil. When the oil is smoking, add the red chillies and fry for about 30 seconds. Add the garlic and cook for a further 10 seconds, then transfer the chilli and garlic to a mixing bowl and set aside. Add the squid to the pan, season with salt and fry for about 1 minute, or until the strips curl up – you may need to cook the squid in batches. Tip the squid into the chilli and garlic mixture and toss to coat.

Load the warm tortillas with the lettuce, mango or papaya and squid, and top with the lime sauce.

BURRITOS & TACOS

Chipotle Chicken

MAKES 4 BURRITOS OR 6 TACOS

- 1 litre boiling water

- 2 black teabags

- ½ orange

- 2 teaspoons sea salt

- 2 teaspoons caster sugar

- 4 boneless chicken thighs, skin on

- 1 egg

- 150ml milk

- groundnut oil, for deep-frying

- 6 small Corn Tortillas or 4 large wheat tortillas

- 1 cos lettuce, shredded

- 200g Mexican Slaw

- 100ml Crema

- 100ml Chilli & Agave Glaze

- 150g Coriander Garnish

FOR THE SEASONED FLOUR

- 1 teaspoon dried chipotle chillies

- 60g plain flour

- 1 teaspoon smoked paprika

- 1 teaspoon paprika

- 1 teaspoon white pepper

- 1 teaspoon salt

- 1 teaspoon garlic granules

FOR THE CRUMB

- 150g plain flour

- 25g fine polenta

- 2 teaspoons fresh rosemary, chopped

- 30g oats

- 1 teaspoon salt

- 2 tortilla chips, crushed

Brine, crumb and cook the chicken using the same method as the Chipotle Chicken Wings.

When the chicken thighs are cooked, leave to rest for 5 minutes, then cut them into cubes.

Warm the tortillas in a dry frying pan for about 20 seconds on each side.

Pile the chicken on your tortillas and fill with the lettuce, slaw and Crema. Finish with the Chilli & Agave Glaze and the Coriander Garnish, and either roll into burritos or serve as tacos.

BURRITOS & TACOS

Blackened Pollack Tacos

MAKES 6

- 600g thick fillets of pollack or other white fish, skin removed, pin-boned and scaled

- 50g butter, melted

- 1–2 tablespoons olive oil

- 6 small Corn Tortillas

- 1 iceberg lettuce, shredded

FOR THE BLACKENING SPICE MIX

- 2 teaspoons smoked paprika

- 2 teaspoons salt

- 1 teaspoon garlic powder

- 1 teaspoon cayenne pepper

- 2 teaspoons ground white pepper

- ½ teaspoon ground cumin

- ½ teaspoon dried oregano

FOR THE SALSA

- 1 avocado, peeled, stoned and diced

- 1 mango, peeled, stoned and diced

- juice of 1 lime

- 1 small red onion, finely diced

- 50g fresh coriander, chopped

- 1 teaspoon salt

Before you start on the fish, combine all the ingredients for the blackening spice mix on a plate and combine the ingredients for the salsa in a bowl.

Heat the oven to 220°C/425°F/gas mark 7.

Brush the fish fillets with the melted butter, then dip the fish into the spice mix and coat well.

Heat the oil in an ovenproof frying pan over a medium-high heat. Place the fish fillets in the pan and cook for 1 minute, then carefully turn them over and cook for a further minute. Transfer the pan to the oven and cook for 3–4 minutes, depending on how thick your fish is, until the flesh is cooked and flakes easily.

Remove the fillets from the pan and leave to rest for a minute or two before flaking the fish apart into large chunks.

Meanwhile, warm the tortillas in a dry frying pan for about 20 seconds on each side. Load your tortillas with the lettuce and flaked fish, and top with the avocado and mango salsa.

BURRITOS & TACOS

Ancho, Lentil & Plantain Burritos

MAKES 4

- 2 bay leaves

- 150g Puy/green lentils

- 500ml water

- 2 dried ancho chillies

- 100ml tomato purée

- 20g caster sugar

- 25g fresh coriander

- 3–4 tablespoons sunflower oil

- 2 ripe plantains, peeled and cut into 1cm diagonal slices

- 1 onion, sliced

- 2 garlic cloves, minced

- 2 Baby Gem lettuces, sliced

- salt and pepper

- 4 large wheat tortillas

- seeds of ½ pomegranate

Put the bay leaves and lentils into a pan with the water and cook for about 30 minutes, or until just tender – check occasionally to ensure they don’t overcook and turn mushy. Drain and set aside.

Toast and soak the ancho chillies (see method for Almost Death Sauce). Put the deseeded anchos into a blender with the tomato purée, sugar and coriander and blitz until smooth. Add a little of the reserved chilli water and blend again to achieve a thick salsa consistency. Set aside.

Heat the oil in a wide frying pan over a medium heat. Add the plantain slices – you may need to add them in 2 batches – and cook for 3–4 minutes on each side, or until golden and caramelized. When cooked, remove the plantain with a slotted spoon and drain on kitchen paper.

Using the same pan, reduce the heat to medium-low and sauté the onion until lightly browned. Add the garlic, Baby Gems and a little salt and pepper and cook just until the lettuce wilts. Add the lentils and plantain to the pan to heat through.

Meanwhile, warm the tortillas in a dry frying pan for about 20 seconds on each side. Fill the warm tortillas with the lentil mixture, add a few plantain slices, top with the chilli salsa and sprinkle over a few pomegranate seeds, then roll into burritos.

BURRITOS & TACOS

Lobster Tacos

MAKES 4

- 2 fresh lobsters, heads removed and reserved, tails cut in half lengthways, claws removed (see Tip)

- 4 small Corn Tortillas

- 1 small radicchio, torn

- 1 kohlrabi, grated

FOR THE GARLIC BUTTER

- 75g salted butter, softened

- 20g fresh parsley, chopped

- ½ red chilli, minced

- a dash of brandy

- 2 garlic cloves, minced

FOR THE LOBSTER SAUCE

- the reserved lobster heads

- 25g butter

- a little olive oil

- 1 small onion, finely chopped

- 1 small carrot, finely chopped

- 1 celery stick, finely chopped

- 1 garlic clove, minced

- 1 tablespoon tomato purée

- ½ teaspoon cayenne pepper

- 1 sprig of fresh thyme

- 4 fresh parsley stalks

- 1 bay leaf

- 25ml brandy

- 25ml dry white wine

- 200ml water

- 2 chipotles en adobo, minced

- juice of 1 lime

- 200ml mayonnaise

First make the garlic butter. Put the butter into a bowl and beat until it becomes soft and lighter in colour. Mix in the parsley, chilli, brandy and garlic and refrigerate until needed.

To make the sauce, put the lobster heads inside a plastic or freezer bag and smash with a rolling pin until reduced to very small pieces of shell.

Heat a pan over a medium heat. Add the butter and oil, then add the onion, carrot and celery and cook, stirring, until translucent. Add the garlic and cook for a further 30 seconds.

Add the tomato purée and cayenne pepper, then stir in the smashed lobster heads and cook for 1 minute. Add the thyme, parsley, bay leaf, brandy, wine and water, then reduce the heat to low, cover and simmer for about 30 minutes. Strain through a fine sieve and discard the solids. Put the strained liquid back into the pan and boil until there is only about 50ml left. Leave to cool.

Put the chipotles, lime juice and mayonnaise into a bowl and stir in the cooled lobster liquid.

Preheat the grill to medium. Place a large knob of garlic butter on each lobster tail and grill for about 2 minutes, or until the butter melts. Remove from the grill, add another knob of garlic butter and return the lobster to the grill for a further 2 minutes, or until this also melts.

Warm the tortillas in a dry frying pan for about 20 seconds on each side. Place some radicchio leaves on each tortilla, then remove the lobster meat from the shell and place on top. Coat with the lobster sauce and top with grated kohlrabi.

TIP

- IF USING FRESH LOBSTER, PUT THEM IN THE FREEZER FOR A MINIMUM OF 2 HOURS TO RENDER THEM UNCONSCIOUS. THEN, WITH ONE FACING TOWARDS YOU, TAKE A SHARP KNIFE AND PLACE THE TIP ON THE CROSS MARK (X) ON ITS HEAD. HOLDING THE KNIFE WITH YOUR WEAK HAND, USE THE PALM OF YOUR OTHER HAND TO FORCE THE KNIFE INTO ITS HEAD AND PUSH DOWN, SPLITTING ITS HEAD IN HALF – THIS WILL KILL IT INSTANTLY. TURN THE LOBSTER AROUND AND CUT THE TAIL IN HALF. REPEAT WITH THE OTHER LOBSTER. ALTERNATIVELY, ASK YOUR FISHMONGER TO DO THIS FOR YOU, BUT MAKE SURE YOU COOK THEM WITHIN A FEW HOURS OF PURCHASING.

BURRITOS & TACOS

Carnitas

MAKES 6 TACOS

- 500–650g lard (enough to cover the pork)

- 1 garlic bulb, cut in half horizontally

- zest of 2 oranges, removed with a vegetable peeler

- zest of 1 lime, removed with a vegetable peeler

- 2 green chillies, cut in half lengthways

- 3 bay leaves

- 1 tablespoon salt

- 100ml water

- 600g boneless pork shoulder, skin off, cut into 4 pieces

- 6 small Corn Tortillas

- 1 cos lettuce, shredded

- 300g Pico de Gallo

Heat the lard, garlic, orange and lime zests, chillies, bay leaves and salt in a large heavy-bottomed pan over a medium heat until the lard just starts to boil. Turn off the heat and leave to cool slightly.

When the lard has cooled but is still liquid, add the water and pork. The pork should be totally submerged in the fat. Cook over a low heat for about 2 hours, or until the pork is tender.

Turn the heat up to medium so that the lard begins to boil. It may splatter at this point, so be careful and use a splatter screen if you have one. Cook the pork in the hot lard for a further 30 minutes, or until the pork is golden and crispy.

Pull out the pork with a slotted spoon and leave it to drain for 5 minutes. Pull the meat apart, using 2 forks. If it needs it, add a little salt.

The meat is very flavourful, so a serving should be kept simple. Warm the tortillas in a dry frying pan for about 20 seconds on each side, then just fill with meat, lettuce and Pico de Gallo.

BURRITOS & TACOS

Carne Asada Burritos

MAKES 4 BURRITOS OR 6 TACOS

- 600g hanger or skirt steak, cut into strips

- juice of 6 limes

- 1 tablespoon oregano

- 2 teaspoons salt

- 2 teaspoons ground coriander

- 2 teaspoons ground cumin

- 2 x 330ml bottles light Mexican beer

- 3 onions, peeled, halved and thinly sliced

- 2 green chillies, sliced

- 2 garlic cloves, minced

- sunflower or groundnut oil, for frying

- 2 red peppers, deseeded and cut into fine strips

- 4 large wheat tortillas or 6 small Corn Tortillas

- 1 cos lettuce, shredded

- 100ml Crema

- 50g fresh coriander, chopped

Place the strips of steak in a large non-metallic bowl and add the juice of 4 limes, the oregano, salt and 1 teaspoon each of the ground coriander and cumin. Using your hands, massage the juice and spices into the steak for a good 5 minutes, then let it stand for a further 5 minutes.

Remove the steak from the bowl and place in a clean container, leaving any liquid behind. Pour over the beer, then add the juice of the remaining 2 limes, the onions, chillies and 1 of the minced garlic cloves. Stir, then cover with clingfilm. This should be left to marinate overnight.

The next day, drain the steak, reserving the marinade, and leave the steak to dry on a wire rack for 30 minutes.

Heat a little oil in a large frying pan. Remove the onions from the marinade and stir-fry over a medium-high heat for 2 minutes. Add the peppers and remaining garlic and fry for a further minute, then remove them from the pan and keep warm while you cook the steak. Add more oil to the pan if needed and fry the steak for 30 seconds–2 minutes – the meat is best cooked rare, but can be fully cooked if you prefer.

Warm the tortillas in a dry frying pan for about 20 seconds on each side, then arrange the lettuce on your tortillas, add some Crema, then pile on the meat mixture, onion and peppers. Top with some fresh coriander and either roll into burritos or serve as tacos.

BURRITOS & TACOS

Sea Bass Burritos

MAKES 4

- 100ml olive oil, plus a little extra for frying

- juice of 2 lemons

- 1 teaspoon dried oregano

- 1 teaspoon dried epazote (optional)

- 2 large whole sea bass, about 600g each, or 4 small whole sea bass, about 300g each

- 2 fennel bulbs

- a knob of butter

- 100ml water

- 100ml double cream

- salt and white pepper

- 4 large wheat tortillas

- 1 small iceberg lettuce, finely shredded

- slices of red onion

Warm the olive oil in a pan over a low heat, then add the juice of 1 lemon, the oregano and epazote (if using) and leave to cool.

Score three cuts on both sides of each sea bass, then place in a dish, pour over the flavoured olive oil, cover with clingfilm and put into the refrigerator for 30 minutes.

Cut the very bottom off the fennel bulbs to keep them stable on your work surface, and cut the frilly leaves off the top to save for the garnish. Slice the fennel vertically into 1cm thick slices.

Heat a knob of butter and a little olive oil in a frying pan (with a lid) over a medium heat and put the slices of fennel into the pan. Without moving the slices at all, cook them for about 5–8 minutes, or until well coloured. Then turn them and repeat on the other side. When both sides of the fennel slices are browned, add the water, cover the pan and cook for about 15–20 minutes, until most of the liquid has evaporated and the fennel is tender but not completely soft. Drain any water left in the pan, then add the cream, a little salt and white pepper to taste and the juice of the second lemon, and cook for a further 2 minutes.

Transfer the sea bass to a rack and cook under a preheated grill for about 7–8 minutes on each side, or until cooked through. To check if the fish is cooked, try to remove the flesh at the shoulder – this is the thickest part and it should flake away easily, and the skin should be crisp. When cooked, remove the skin from the fish and set aside, then flake all the flesh off the fish.

Warm the tortillas in a dry frying pan for about 20 seconds on each side, then layer with iceberg lettuce, the braised fennel and red onion slices. Top with the flaked fish, fennel fronds and fish skin, then roll into burritos.

BURRITOS & TACOS

Nopales & Avocado Tacos

MAKES 6

- 200ml pure pomegranate juice

- 5 ripe avocados, peeled and stoned

- juice of 2 limes

- 1 teaspoon salt

- 6 small Corn Tortillas

- 1 cos lettuce, shredded

- 150g cooked Chipotle Rice

- 150g nopales from a jar, drained and rinsed thoroughly (see Tip)

- 20 Confit Tomatoes

- 100g Pickled Onions

- seeds from ½ pomegranate

- 6 sprigs of fresh coriander

- 125g Fuego Salsa

- sliced radishes, to garnish

Pour the pomegranate juice into a small pan and reduce over a medium heat until it becomes a syrup and there are about 2–3 tablespoons remaining. Leave to cool.

Mash 2 of the avocados with the juice of 1 lime and the salt in a bowl. Set aside. Take the remaining 3 avocados and cut them into quarters. Make long cuts but not quite to the end, so that each quarter stays intact. Gently push the slices apart to make a fan, put them in a bowl of water with the juice of the remaining lime and set aside until ready to serve.

Warm the tortillas in a dry frying pan for about 20 seconds on each side, then spread a quarter of the avocado mixture on to each tortilla. Pile up the lettuce, Chipotle Rice, nopales, Confit Tomatoes, Pickled Onions, pomegranate seeds, coriander and Fuego Salsa, and finish with a little drizzle of the pomegranate syrup, sliced radish and a drained avocado fan.

BURRITOS & TACOS

Pulled Pork & Crackling Burritos

MAKES 4 BURRITOS OR 6 TACOS

- 600g pork shoulder, with skin (ask your butcher to remove the skin but keep it)

- 1 teaspoon bicarbonate of soda

- 1 tablespoon salt

- vegetable oil, for frying

- 200ml Dr Pepper

- 2 chipotles en adobo or 2 teaspoons paste

- 1 small onion, sliced

- 3 garlic cloves, minced

- 50ml red wine vinegar

- 125g soft brown sugar

- pepper

- 4 large wheat tortillas or 6 small Corn Tortillas

- 1 small cos lettuce, shredded

- 250g Mexican Slaw

- 200ml Salsa Verde

- 200g Coriander Garnish

- 100g Pickled Onions

Put the pig skin into a saucepan with the bicarbonate of soda and the salt, cover with water and bring to the boil. Reduce the heat and simmer for 30 minutes until soft. Drain and leave the skin to dry out.

Put enough oil to cover the pig skin into a large saucepan over a medium heat, then add the pig skin and fry for about 30 minutes, keeping the temperature constant, or until the skin is golden and completely crisp – cover the pan with a splatter screen during cooking if you have one. When cooked, drain the pig skin on kitchen paper and leave to cool. When cool, put the skin into a freezer bag and smash into small pieces with a rolling pin. Set aside.

Preheat the oven to 140°C/275°F/gas mark 1.

Put the Dr Pepper, chipotles or paste, onion, garlic, vinegar and brown sugar into a roasting dish and mix well. Add the pork, fat side up, and season with a little salt and pepper. Cover with kitchen foil and roast in the oven for about 5–6 hours. When the pork falls apart at the touch of a fork, it is ready to come out of the oven. Remove it from the roasting dish, put it into a large bowl and shred the meat with 2 forks.

Pour the braising liquid into a pan and leave to cool a little so that the fat rises to the top, then skim it off with a ladle or spoon and discard. Blend the remaining liquid with a hand blender, then put the pan over a medium heat and reduce the liquid by half, or until it becomes a dark, sticky glossy sauce. Add the pulled pork to the sauce, turn off the heat and leave it to stand for about 10 minutes to absorb the flavours.

Warm the tortillas in a dry frying pan for about 20 seconds on each side. Layer the tortillas with shredded cos lettuce, Mexican Slaw, pork, crackling bits, Salsa Verde, Coriander Garnish and Pickled Onions, and either roll into burritos or serve as tacos.

BURRITOS & TACOS

Confit Duck & Mango Tacos

MAKES 6

- 1kg lard

- 2 clementines

- 1 garlic bulb, cut in half

- 25g fresh thyme

- 3 bay leaves

- 1½ teaspoons salt

- 4 duck breasts

- 1 cos lettuce, shredded

- 6 small Corn Tortillas

- 100g Pico de Gallo

- 1 ripe mango, peeled, stoned and cut into thin strips

Preheat the oven to 120°C/250°F/gas mark 1/2. Put the lard into a large saucepan and melt over a medium heat.

Using a vegetable peeler, remove all the peel from the clementines in strips and add these to the lard along with the garlic, thyme, bay leaves and salt. Reduce the heat to low and cook for about 30 minutes to let all the flavours infuse.

Slash the skin of each duck breast 3–4 times. Place the duck in a deep roasting dish, pour over the infused lard, and cook in the oven for 1 hour.

Remove the dish from the oven and leave the duck to rest in the fat for 1 hour, then remove the duck from the fat. Heat a large dry frying pan and place the duck, skin side down, to sear and crisp the skin, then remove from the pan and slice thinly.

Segment the clementines, and put the slices into a bowl, then toss with the shredded lettuce.

Warm the tortillas in a dry frying pan for 20 seconds on each side, then arrange a layer of lettuce and clementine slices on the tortillas and top with the duck slices, Pico de Gallo and mango strips.

BURRITOS & TACOS

Chimichangas

SERVES 4

- beef short ribs, cooked and shredded

- 400ml Almost Death Sauce

- 200g Chipotle Rice

- 200g Drunken Beans

- 4 large wheat tortillas

- 200g mature Cheddar cheese, grated

- 200g red onions, thinly sliced

- sunflower or groundnut oil, for deep-frying

TO FINISH

- 200ml Crema

- 200g Coriander Garnish

Mix the cooked, shredded beef with 200ml of the Almost Death Sauce and put into a large frying pan with the rice and beans. Stir over a low heat until warm.

Warm the tortillas in a dry frying pan for about 20 seconds on each side, layer with the beef mixture, Cheddar and red onions, then roll into burritos. Pin each side of the join with a cocktail stick to stop the burrito falling apart.

Meanwhile, either heat the oil in a deep-fat fryer to 170°C, or heat enough oil to cover the burritos in a large heavy-based saucepan, and deep-fry the burritos until they turn golden brown. When cooked, remove from the oil, drain on kitchen paper and discard the sticks. Serve with the remaining Almost Death Sauce and with a little Crema and Coriander Garnish on top.

BURRITOS & TACOS

Black Bean & Roasted Vegetable Burritos

SERVES 4

- 1 small cauliflower, cut into small florets

- 1 garlic bulb, cut in half horizontally

- 2 corn on the cob, cut in half, husks removed

- 2 red peppers, deseeded and cut into 4cm squares

- 1 teaspoon ground cumin

- 1 teaspoon dried oregano

- 1 teaspoon salt

- 100ml groundnut oil

- 25ml sherry vinegar

- 4 large wheat tortillas

- 1 iceberg lettuce, shredded

- 200g Frijoles Negros

- 100ml Crema

- 50g tortilla chips, crushed

Put the cauliflower florets, garlic, corn and peppers into a large bowl. Add the cumin, oregano, salt and oil and mix thoroughly, then leave to marinate for 30 minutes.

Heat the oven to 220°C/425°F/gas mark 7.

Give the vegetables another big stir, then put them on a large baking tray and roast in the oven for 10–12 minutes – they should be cooked but still have a little bite.

Cut the corn off the cob by placing it vertically on a chopping board and cutting downwards to remove the individual kernels (hold it with a tea towel if too hot to handle). Discard the cob and scrape the kernels into a large mixing bowl. Add all the roasted vegetables to the bowl. Discard the garlic bulb, then stir the sherry vinegar into the vegetables.

Warm the tortillas in a dry frying pan for about 20 seconds on each side, add the lettuce, Frijoles Negro, vegetable mix, Crema and crushed tortilla chips in layers, then roll into burritos.

BURRITOS & TACOS

Braised Turkey with Celeriac & Apple Slaw Burritos

SERVES 4

- 4 large wheat tortillas

- ½ iceberg lettuce, shredded

- 20g fresh coriander, chopped

FOR THE BRAISED TURKEY

- 600g turkey thigh meat, skin off

- 400ml chicken or turkey stock

- juice of 1 lime

- 1 teaspoon salt

FOR THE SLAW

- 250g celeriac, peeled and grated

- ½ small white onion, very finely sliced

- 250g red cabbage, shredded

- 1 Braeburn or Cox’s apple, grated

- 20g pecan nuts, chopped

- 75ml crème fraîche

Heat the oven to 130°C/250°F/gas mark 1/2.

Put the turkey into a casserole dish with the stock, lime juice and salt, cover and cook in the oven for about 3 hours, or until the turkey starts to fall apart when pressed with a fork. Remove the turkey from the dish and set aside.

Pour the cooking liquor into a small saucepan and simmer over a medium heat until only about 2 tablespoons remain. Leave to cool.

Put the crème fraîche into a bowl and whisk in the cooled cooking liquor.

Put your prepared slaw vegetables and nuts into a large bowl and mix with the crème fraîche.

Warm the tortillas in a dry frying pan for about 20 seconds on each side, then add layers of turkey, slaw, lettuce and coriander, then roll into burritos. These burritos should be served cold.

BURRITOS & TACOS

Quinoa, Pumpkin & Mushroom Burritos

MAKES 4

- 200g pumpkin, peeled deseeded and cut into 2cm cubes

- 4 tablespoons olive oil

- 12 small Portobello mushrooms

- garlic cloves from 1 bulb of garlic, crushed

- 1 large onion, cut into eighths

- 1 red pepper, deseeded and quartered

- 150g quinoa

- 300ml water

- a pinch of ground nutmeg

- 100g baby spinach

- 4 large wheat tortillas

- 25g fresh thyme, chopped

Heat the oven to 180°C/350°F/gas mark 4.

Put the pumpkin into a bowl and drizzle with 2 tablespoons of the oil. Transfer the pumpkin to a large roasting tin and roast in the oven for 20 minutes.

Meanwhile, peel the mushrooms (this improves the texture in the final burrito as they can be a bit tough otherwise). Put them in a bowl with the garlic, onion and red pepper and add the remaining oil, then toss until coated.

When the pumpkin has cooked for 20 minutes, add the mushroom mixture to the roasting tin, stir everything together and roast for a further 25 minutes.

Meanwhile, put the quinoa and the water into a pan and bring slowly to the boil. Cook without stirring for 15 minutes, or until all the water has been absorbed. Once cooked, remove the quinoa from the heat and stir in a very small amount of nutmeg, just enough to get a hint. While it is still warm, stir in the baby spinach and let it wilt a little.

Warm the tortillas in a dry frying pan for about 20 seconds on each side. Add a layer of quinoa, top with the roasted vegetables and sprinkle over the fresh thyme, then roll into burritos.

SIDES

Deconstructed Guacamole

Nachos

Plantain Chips

Elote

Baked Hominy

Frijoles Negros

Chipotle Rice

Drunken Beans

Beetroot, Orange & Pecan Salad

Mexican Slaw

Sweetcorn & Chilli Velouté

Chicharrón with Gooseberry Compote

SIDES

Deconstructed Guacamole

SERVES 4–6

- tortilla chips, to serve

FOR THE AVOCADO PURÉE

- 25g fresh coriander

- juice of 1 lime

- 2 avocados

- ½ teaspoon salt

- ½ teaspoon dried chilli flakes

- 125ml crème fraîche

FOR THE GARNISH

- 20 Confit Tomatoes

- 100g Pickled Onions

- 100g Queso Fresco

- 20 pomegranate seeds

Put the coriander and lime juice into a blender and blitz together for about 2 minutes. You may need to occasionally scrape the mixture down from the sides of the machine to ensure it will blend together.

Peel the avocados, remove the stones and add the flesh to the blender with the salt, chilli flakes and crème fraîche. Blend until a completely smooth consistency is achieved.

Arrange the guacamole in small mounds, top with the garnishes, and serve with tortilla chips.

SIDES

Nachos

SERVES 4

- 200g tortilla chips

FOR THE CHEESE SAUCE

- a knob of butter

- ½ tablespoon olive oil

- 1 red onion, finely diced

- 125ml double cream

- 125ml milk

- 100g cream cheese

- 150g mature Cheddar cheese, grated

- ½ teaspoon turmeric

TO GARNISH

- 100g Coriander Garnish

- 100g sliced pickled jalapeño chillies

- 100ml Crema

- 100ml Salsa Verde

or Fuego Salsa

Heat the butter and oil in a saucepan over a medium heat and fry the onion for about 5 minutes, or until browned.

Add the cream, milk and cream cheese and stir until everything is amalgamated, then add the Cheddar and turmeric. Stir until the cheese has melted and the sauce thickens.

Divide the tortilla chips evenly between 4 shallow bowls or arrange on a huge serving dish to share. Pour over the cheese sauce and smother with the garnishes.

SIDES

Plantain Chips

SERVES 4–6 AS A SNACK

- 4 green plantains

- sunflower oil, for deep-frying

- 15g smoked paprika

- 30g sea salt flakes

Peel the plantains by cutting the ends off and then running the tip of the blade from top to bottom lengthways through the skin on both sides. Use your thumbnail in the cut to help prise the skin away from the fruit – once it starts to come loose, force your thumb in further and it should come away fairly easily.

Mix the paprika and salt together in a large bowl.

Either heat the oil in a deep-fat fryer to 170°C or heat enough oil to deep-fry the plaintain slices in a heavy-based saucepan. Cut each plantain into about 8–10 slices and deep-fry them in batches for about 5 minutes. They should become golden and quite crunchy on the outside, with a little give in the middle.

Remove the plantain slices with a slotted spoon and drain on kitchen paper, then toss in the smoked paprika and sea salt. Serve with any salsa.

SIDES

Bolillos

MAKES 4 ROLLS

- 300ml warm water

- 15g lard or butter, melted

- 1 tablespoon agave nectar

- 2 teaspoons salt

- 7g sachet easy blend yeast

- 600g strong white flour

- 1 egg

- 1 tablespoon milk

Mix the warm water with the melted lard or butter, agave nectar and salt in a large bowl.

Add the yeast and half the flour and mix together using your hands for 2 minutes, or until the dough becomes very elastic (don’t worry about it being very sloppy at this stage), then start to mix in the remaining flour bit by bit until you have a workable dough – it should still be a bit tacky to the touch.

Transfer the dough to a floured surface and knead by hand for 20 minutes, or until it becomes very smooth. Alternatively, this can be done in a free-standing mixer with a dough hook attachment for 10 minutes.

Place the dough in an oiled bowl, cover with a clean, damp tea towel and set aside to rise until it has doubled in size (about 1 hour).

Punch the dough back down and give it a quick knead, then divide it into 4 balls. Use the palms of your hands to stretch each ball from the middle into an oval shape. For a traditional shape each one should be about 15cm long and 7cm wide in the middle, tapering at each end. Place the dough shapes on a greased baking sheet, cover with lightly oiled clingfilm and leave to rise again for a further 25 minutes.

Heat the oven to 180°C/350°F/gas mark 4.

Mix the egg with the milk and use a pastry brush to lightly brush over each roll. Take a sharp knife and make a cut lengthways down the centre of each roll, about 1cm deep. Bake for 30–35 minutes, or until golden – the rolls should sound hollow when tapped on the bottom. Leave to cool completely. These are traditionally served as Tortas.

SIDES

Elote

SERVES 4

- 4 corn on the cob, husks removed

- 100g Parmesan cheese, finely grated

- 2 teaspoons smoked paprika

- ½ teaspoon salt

- 100g unsalted butter, clarified (see Tip)

TIP

- TO CLARIFY THE BUTTER, PUT IT INTO A SMALL JUG OR RAMEKIN IN THE MICROWAVE AND HEAT FOR ABOUT 1 MINUTE, OR UNTIL JUST MELTED (YOU CAN ALSO DO THIS IN A PAN ON THE STOVE, BUT THERE IS A HIGHER CHANCE THAT THE BUTTER WILL BURN). THIS WILL SEPARATE THE MILK SOLIDS FROM THE FAT. SKIM OFF THE MILK FOAM THAT RISES TO THE TOP, THEN POUR OR SPOON THE PURE BUTTERFAT INTO A FRYING PAN, BEING CAREFUL TO LEAVE BEHIND THE MILK SOLIDS THAT HAVE SUNK TO THE BOTTOM.

Heat a large saucepan of water over a medium heat until lightly boiling.

Cut the corn cobs in half, drop them into the water and cook for about 8 minutes.

Mix together the Parmesan, smoked paprika and salt and scatter over a plate.

Once the corn cobs are cooked, drain them.

Put the pan over a medium heat and add the clarified butter. Roll the corn in the butter until it is thoroughly coated, then remove from the pan and roll in the cheese mixture. Eat immediately.

SIDES

Baked Hominy

SERVES 6 AS A SIDE

- 1 tablespoon butter

- 1 tablespoon olive oil

- 1 onion, diced

- 2 garlic cloves, minced

- 2 green chillies, deseeded and diced

- 830g can white/yellow or mixed hominy, drained

- 200ml soured cream

- 150ml double cream

- juice of 1 lime

- 1 teaspoon ground cumin

- 1 teaspoon ground

- white pepper

- salt

- 25g Parmesan cheese, grated

- 100g Manchego cheese, grated

- 100g mozzarella cheese, grated

TO FINISH

- 1 tablespoon smoked paprika

- 200g Pickled Onions

- 50g fresh coriander, chopped

Heat the oven to 160°C/325°F/gas mark 3.

Heat the butter and oil in a heavy-based saucepan and fry the onion, garlic and chillies until lightly browned.

Add the hominy, soured cream, double cream, lime juice, cumin, white pepper, salt to taste and Parmesan and stir until combined.

Sprinkle the other cheeses on top, then cover with a lid or kitchen foil and bake in the oven for 40 minutes. Remove the lid or foil, increase the heat to 180°C/350°F/gas mark 4 and cook for a further 20–25 minutes, or until the cheese has browned nicely.

Dust with the smoked paprika, and serve with Pickled Onions and fresh coriander scattered on top.

SIDES

Frijoles Negros

SERVES 8 AS A SIDE

- 500g dried black beans, soaked in cold water overnight

- 2 tablespoons olive oil

- 215g cold salted butter, cubed

- 2 onions, finely diced

- 2 carrots, finely diced

- 2 celery sticks, finely diced

- 3 garlic cloves, minced

- 2 green chillies, deseeded and finely diced

- 1 tablespoon dried oregano

- 1 tablespoon dried epazote (optional)

- 125ml dry white wine

- 1 tablespoon white wine vinegar

- 2 litres chicken stock, vegetable stock or water

- salt and pepper

- 150ml Crema

- 200g grated mozzarella cheese

Drain the soaked beans and set aside. Heat the oil and 15g of the butter in a large saucepan and cook the onions, carrots, celery and garlic. Cover with a lid and cook over a low-medium heat stirring often (this can take anywhere up to 30 minutes). Remove the lid for the final 5 minutes until the vegetables turn golden brown. Take your time with this, as longer, gentle cooking will result in a better overall flavour.

Increase the heat to medium, add the chillies, oregano and epazote (if using) to the pan and cook for a further 5 minutes. Add the white wine and vinegar and cook, stirring constantly, until the liquid has reduced by half.

Add the stock or water and the drained beans and bring to the boil, then reduce the heat to low, cover with a lid and cook gently for 2 hours, stirring occasionally. Remove the lid and cook for a further 2 hours, or until the beans are completely soft. If the mixture becomes dry, just add a little more water; if the beans are cooked but it looks as though there is too much liquid, increase the heat and boil off the excess. The beans are ready when almost all the water has been absorbed and the mixture has thickened.

Heat the oven to 180°C/350°F/gas mark 4.

Using a potato masher, gently mash the mixture a few times to break down some of the beans – you don’t want to completely liquidize all of them, but aim for about one-third each of whole, broken and puréed beans.

Stir the remaining cold butter into the beans, incorporating it gradually. Season to taste with salt and pepper. Transfer the mixture to an ovenproof dish and top with the Crema and mozzarella. Bake in the oven for 25 minutes, or until the cheese has melted and is golden brown.

SIDES

Chipotle Rice

SERVES 6

- 250g long-grain rice

- 1 litre chicken or vegetable stock

- a knob of butter

- 1 tablespoon olive oil

- 2 celery sticks, finely diced

- 1 carrot, finely diced

- 1 onion, finely diced

- 2 garlic cloves, minced

- 1 red pepper, deseeded and finely diced

- 1 red chilli, finely diced

- 2 tomatoes, skinned, deseeded and finely diced

- 1 tablespoon tomato purée

- 2 teaspoons chipotles en adobo or smoked paprika

- 250g mature Cheddar cheese, grated

- salt

TO FINISH

- 100ml Crema

- 200g Coriander Garnish

- pomegranate seeds

Rinse the rice under cold water until the water runs clear, then drain and set aside. Place the stock in a pan and keep over a low heat.

Heat the butter and oil in a large frying pan, then add the celery, carrot and onion and sauté over a medium heat until translucent. Add the garlic and cook for a further minute, then add the red pepper and chilli and cook for another minute.

Add the drained rice and cook until translucent. Stir in the tomatoes, tomato purée and chipotles en adobo or smoked paprika. When thoroughly mixed in, reduce the heat a little and add a ladleful of stock, stirring continuously. When the rice has absorbed all the liquid, add another ladleful, and continue this process for about 20 minutes, or until the rice is cooked al dente.

Add the cheese and stir well until it has all melted, then cook for a further 5 minutes. Taste and season with salt if necessary. Scatter some Coriander Garnish and pomegranate seeds on top and serve with Crema.

SIDES

Drunken Beans

SERVES 6

- 160g pinto beans, soaked in cold water overnight

- 160g black beans, soaked in cold water overnight

- a knob of butter, plus an additional 25g to finish

- 1 tablespoon olive oil

- 1 onion, finely diced

- 1 carrot, finely diced

- 1 stick of celery, finely diced

- 3 garlic cloves, minced

- 1 red pepper, deseeded and finely diced

- 1 green chilli, finely diced

- 100g tomato purée

- 1 tablespoon dried oregano

- 100g Dijon mustard

- 1 tablespoon salt

- 1 litre cold water

- 500ml stout

- 50ml good-quality tequila

- 1 tablespoon brown sugar

- 150g Queso Fresco

- 150g Coriander Garnish

Drain the soaked beans and set aside.

Heat the knob of butter and the olive oil in a large saucepan over a low heat. Add the onion, carrot and celery and sauté until translucent, then add the garlic, red pepper and chilli and cook for a further 2 minutes.

Add the drained beans, tomato purée, oregano, mustard, salt and the cold water and bring to the boil. Skim the surface and reduce the heat, then cover with a lid and cook until the beans are completely soft, about 3–4 hours, making sure to stir every 20 minutes to stop them sticking.

If the mixture becomes dry, just add a little more water; if the beans are cooked but it looks as though there is too much liquid, increase the heat and boil off the excess.

Add the stout and tequila and cook, uncovered, for a further 30 minutes. The beans should be soft enough that when stirred they start to break up. Using a wooden spoon, mix vigorously until there’s a good balance between whole, broken and puréed beans, then stir in the sugar and the remaining 25g butter. Serve with the Queso Fresco and Coriander Garnish.

SIDES

Beetroot, Orange & Pecan Salad

SERVES 4

FOR THE DRESSING

- 35ml white wine vinegar

- 2 teaspoons pure

- pomegranate juice

- 1 teaspoon agave nectar

- 2 teaspoons cold water

- 60ml groundnut oil

FOR THE SALAD

- 250g raw baby beetroots

- 2 oranges

- 125g mixed baby green salad leaves

- 50g pecan nuts, toasted and chopped

- 150g Queso Fresco

First make the dressing. Put the vinegar, pomegranate juice, agave nectar and water into a bowl and whisk together, then slowly whisk in the oil until it emulsifies. If it splits before you are ready to serve it, simply whisk again.

Cook the beetroots in a pan of boiling water for about 20 minutes, or until tender – they should still have a little bite to them. Peel them by running cold water over them and using your thumb to rub the skin off, then cut them into quarters.

Cut the skin and pith away from the oranges, then cut out the individual segments and set aside. Toss the baby leaves and beetroot in a bowl with a little of the dressing and turn out on to a serving plate.

Top with the orange segments, pecans and chunks of Queso Fresco, and serve with the remaining dressing.

SIDES

Mexican Slaw

SERVES 6

- 200g white cabbage, shredded

- 200g red cabbage, shredded

- 4 carrots, grated

- juice of 1 lime

- 1 teaspoon salt

- 50g pomegranate seeds

- 50g raisins

- 100ml Crema

- 1 teaspoon dried chilli flakes

- 100g Coriander Garnish

- 50g cashew nuts, toasted and roughly chopped

Put the 2 cabbages and the carrots in a bowl with the lime juice and salt, toss, then put into a large colander in the sink and leave to drain for about 1 hour.

Put the mixture back into the bowl and add the pomegranate seeds, raisins, Crema, chilli flakes and half the Coriander Garnish. Mix well.

Serve small mounds on each plate, topped with the remaining Coriander Garnish and the cashew nuts.

SIDES

Sweetcorn & Chilli Velouté

SERVES 6 AS A STARTER

FOR THE CORIANDER OIL

- 25g fresh coriander

- 100ml olive oil

FOR THE RED PEPPER & CHILLI PURÉE

- 1 red pepper, halved and deseeded

- 3 red chillies, deseeded salt and pepper

FOR THE VELOUTÉ

- 4 corn on the cob

- 200ml milk

- 200ml double cream

Put the coriander and olive oil into a blender and blitz together for about 1 minute, or until the coriander is completely broken down. Place in a bottle and leave to settle – a green oil should rise to the top while the coriander leaves fall to the bottom.

Heat the oven to 180°C/350°F/gas mark 4.

Lay the red pepper and chillies on a baking tray (one with sides) and pour in 1cm of water. Cover with kitchen foil and cook for 45 minutes, or until very soft. When cooled a little, drain the water, then put the red pepper and chillies into a blender with a little salt and pepper and blitz to a purée. Set aside.

Cut the corn off the cob by placing it vertically on a chopping board and cutting downwards to remove the individual kernels. Place the corn kernels in a heavy-based saucepan and cover with the milk and cream. Partially cover with a lid and simmer the corn over a low heat for about 30–35 minutes, stirring occasionally, or until tender. Leave to cool, then transfer to a blender and blitz until smooth. Pass the mixture through a fine sieve into a clean pan using the back of a spoon or ladle to force it through. Discard the corn left in the sieve. Reheat the velouté – if it is too thin, cook it for a little longer to thicken it up a bit; if it is too thick, add a splash of milk.

Place some of the red pepper and chilli purée at the bottom of mini serving bowls or cups. Place a dessertspoon with the back facing up against the side of the bowl, and run the velouté down the back of the spoon so that it makes a layer on top of the purée. Top the soup with a little of the coriander oil and serve with bread or melba toasts.

SIDES

Chicharrón with Gooseberry Compote

MAKES 20–25

- 400g gooseberries (if out of season, substitute cape gooseberries)

- 200g caster sugar

- 500g pig skin

- ½ teaspoon bicarbonate of soda

- 20g salt, plus extra for seasoning

- 20ml cider vinegar sunflower or groundnut oil, for deep-frying

- sea salt flakes

Put the gooseberries into a pan, cover with the sugar, stir and leave for 1 hour.

Meanwhile, put the pig skin into a large saucepan and add the bicarbonate of soda and salt. Cover with water, bring to the boil and cook for 1 hour, or until the pig skin has soft ened. Drain well and leave to cool.

Add the vinegar to the pan of gooseberries and cook over a very low heat until it becomes a thick liquid – this should take between 1 and 2 hours. Be sure to stir the gooseberries often, to prevent them from sticking.

Heat the oil to 190°C in a deep-fat fryer or half-fill a large heavy-based saucepan with oil. Cut the pig skin into long strips 1cm wide (to fit in your fryer or pan), and deep-fry them for about 10–12 minutes. Caution: you will need a lid for your fryer or splatter screen for your pan as the pig skin will pop and crack like crazy, so make sure it is covered well. When fully cooked, remove with a slotted spoon, drain on kitchen paper and season well with sea salt. Serve with the warm gooseberry compote.

SWEET THINGS

Ancho Chilli & Chocolate Ice Cream

Mexican Wedding Cakes

Jamoncillo

Churros

Coconut Panna Cotta

Candied Pumpkin Ice Cream

Arroz con Leche

Tequila & Orange Truffles

Pineapple Fool

Crêpes

SWEET THINGS

Ancho Chilli & Chocolate Ice Cream

MAKES 500ML

- 150g dark chocolate (70% cocoa solids)

- 2 dried ancho chillies, toasted (see method for Almost Death Sauce)

- 200ml milk

- 100ml condensed milk

- 3 egg yolks

- 50g caster sugar

- 25ml agave nectar

- 250ml whipping cream

Break 100g of the chocolate into small pieces and place it in a saucepan with the ancho chillies, milk and condensed milk. Put the pan over a low heat until the chocolate has melted, then leave to cool slightly.

Whisk the egg yolks, sugar and agave nectar together in a heatproof bowl until the yolks become pale. Add the cooled chocolate milk mixture, then place the bowl over a pan of lightly simmering water, stirring constantly until the custard starts to thicken – it should be thick enough to coat the back of a spoon. Leave to cool slightly, giving it a little stir every 10 minutes or so, then remove the dried chillies.

Whip the cream to soft peaks, then carefully fold in the chocolate custard. Churn in an ice cream maker according to the manufacturer’s instructions. Alternatively, to make the ice cream by hand, put the mixture into a plastic container and place it in the freezer, removing it every 20 minutes and whisking until it is completely frozen. Ten minutes before the end of the churning time or just before the ice cream is fully frozen, chop the remaining 50g of dark chocolate into tiny pieces and add to the mixture.

SWEET THINGS

Mexican Wedding Cakes

MAKES 18

- 20g pecan nuts

- 30g hazelnuts

- 125g unsalted butter, at room temperature

- 120g icing sugar

- seeds from 1 vanilla pod or 1 teaspoon vanilla extract

- a pinch of salt

- 125g plain flour, sifted

Toast the pecans and hazelnuts in a dry frying pan over a high heat for about 5 minutes, or until fragrant. Leave to cool slightly, then chop finely, but not to a powder.

Either by hand or using an electric hand mixer, beat the butter and 20g of the icing sugar together well for 3–5 minutes, or until the butter starts to lighten in colour and has a light, fluffy texture. Add the vanilla, salt and flour and mix until fully combined, then stir in the nuts by hand. Refrigerate the mixture for about 1 hour, or until firm.

Heat the oven to 180°C/350°F/gas mark 4 and line 2 or 3 baking sheets with baking paper.

Remove the mixture from the refrigerator and divide it into 18 pieces. Roll each piece into a ball about 3cm in diameter and place on the baking sheets, about 4cm apart. Bake in the oven for 10–15 minutes, or until the edges just start to go a little brown. Remove from the oven and place on a wire rack to cool for 2 minutes. While still warm, completely coat the cakes with half of the remaining icing sugar – most of the sugar should melt on to them. When they’re completely cold, dust them with another layer of icing sugar, then serve.

SWEET THINGS

Jamoncillo (Mexican fudge)

MAKES 24 PIECES

- 1 litre milk

- 350g caster sugar

- 1 vanilla pod, halved lengthways

- pinch of bicarbonate of soda

- 1 cinnamon stick

- 100g pecan nuts, chopped, plus an extra 50g left whole

Butter a 24 x 24cm square cake tin and line with greaseproof paper.

Put the milk, sugar, vanilla pod, bicarbonate of soda and cinnamon stick into a large heavy-based pan and bring to the boil over a medium heat, stirring constantly. After about 20 minutes, remove the cinnamon stick and vanilla pod. If you have one, use a sugar thermometer at this stage and continue to cook until the temperature measures 115°C (the soft boil stage.) If you don’t have a thermometer, this will usually take about a further 10–15 minutes – you can tell it’s ready when the mixture has thickened and turned golden brown and you can easily see the bottom of the pan when you stir.

Remove the pan from the heat, add the chopped pecans and use a wooden spoon to stir vigorously for 5 minutes, then pour the mixture into the prepared tin and spread it out in an even layer.

Arrange the whole pecans on top to decorate and leave for a few hours until completely cool and set. Place in the refrigerator for 30 minutes before cutting, then use a large, sharp knife dipped in warm water to cut into squares.

SWEET THINGS

Churros

MAKES 20–25

FOR THE BATTER

- 100g unsalted butter, diced

- 200ml water

- a pinch of salt

- 185g plain flour, sifted

- ½ teaspoon baking powder

- 3 large eggs, beaten

- sunflower oil, for deep-frying

TO FINISH

- 200g caster sugar

- 1 tablespoon ground cinnamon

Put the butter and water into a large saucepan over a medium heat. When the butter has melted and the water begins to boil, remove from the heat and add the salt, flour and baking powder. Beat with a wooden spoon until the mixture is smooth and easily comes away from the edge of the pan. Tip it into a bowl and leave to cool for a couple of minutes, then add the beaten eggs a little at a time, beating continuously, until the mixture becomes thick, glossy and just falls off the back of a spoon. Cover the bowl with clingfilm and leave to rest for 30 minutes.

Heat the oil to 190°C in a deep-fat fryer or fill a large heavy-based saucepan three-quarters full. Meanwhile, mix the sugar and cinnamon together for dusting.

Place the batter in a piping bag with a 1cm star tip and squeeze strips about the length of your finger into the hot oil. Don’t add too many at a time, otherwise the temperature of the oil will drop and your churros won’t be light and fluffy.

Deep-fry for about 45 seconds on each side, or until just golden, then remove from the oil with a slotted spoon and drain on kitchen paper. Dust with the sugar and cinnamon mix. Serve with Ancho Chilli & Chocolate Ice Cream.

SWEET THINGS

Coconut Panna Cotta

SERVES 4

- 2 tablespoons freshly grated coconut

- 200ml milk

- 500ml double cream

- 100g caster sugar

- 1 vanilla pod, halved lengthways, seeds removed

- 2 leaves of gelatine

- 25g toasted coconut flakes, to decorate

Toast the grated coconut in a large, dry frying pan, stirring to prevent it from burning, until golden, then set aside. Place the milk, cream, sugar and the grated coconut in a saucepan, add the vanilla pod and seeds and bring to the boil. Remove from the heat and leave to infuse for 30 minutes.

Soak the gelatine in cold water until soft ened.

Pass the infused milk through a fine sieve into a clean pan using the back of a spoon or ladle to force it through. Discard the coconut left in the sieve, and place the pan over a low heat.

Squeeze all the water out of the gelatine leaves, then stir them into the cream mixture to dissolve.

Strain the mixture once more, than pour into 150ml serving glasses or ramekins. Place them in the refrigerator to set. Decorate with the toasted coconut flakes.

SWEET THINGS

Candied Pumpkin Ice Cream

MAKES 1 LITRE

- 100g light brown sugar

- 1 teaspoon ground cinnamon

- 650g pumpkin flesh, chopped into 2cm cubes (about 1 medium pumpkin, peeled and deseeded)

- 300g crème fraîche

- 500ml milk

- 4 egg Lyolks

- 150g caster sugar

Heat the brown sugar and cinnamon in a large saucepan over a low heat for 10–15 minutes, or until it melts to a golden syrup. Remove from the heat and stir in 250g of the diced pumpkin until it is thoroughly coated in syrup.

Heat the oven to 180°C/350°F/gas mark 4 and line a baking tray with baking paper. Spread the syrupy pumpkin pieces evenly over the paper and bake in the oven for 30 minutes, then remove from the oven and leave to cool.

To make the ice cream, put the remaining 400g of pumpkin and the milk into a large saucepan and bring gently to the boil. Reduce the heat, partially cover with a lid and simmer until the pumpkin is soft. Strain the pumpkin, reserving the milk.

Put 300ml of the strained milk into a saucepan over a low heat and stir in the crème fraîche. Beat the egg yolks and caster sugar in a bowl. Off the heat, stir the sugar and egg mixture into the warm milk, then return the pan to the heat and stir continuously until the mixture reaches 80°C on a sugar thermometer and remains there for 10 seconds. Do not allow the mixture to boil, otherwise it may scramble. Place the pan in an ice bath to cool the mixture as quickly as possible, then refrigerate until completely cool.

Put the poached pumpkin pieces together with the cooled custard in a blender and blitz until smooth, then refrigerate until completely cool. Churn in an ice cream maker according to the manufacturer’s instructions. Ten minutes before the end of the churning time, add the candied pumpkin pieces.

SWEET THINGS

Arroz Con Leche

SERVES 5

- 2 litres water

- 200g Arborio rice

- 2 cinnamon sticks

- 170g can of evaporated milk

- 397g can of condensed milk

- 200ml milk

- 100g raisins

- 100g golden sultanas

TO FINISH

- ground cinnamon, for dusting

- finely grated zest of 1 orange

- 25g toasted coconut flakes

Put the water, rice and cinnamon sticks into a large saucepan and bring to the boil. Continue to boil over a medium-high heat for about 10 minutes, or until the rice is fully cooked.

Drain through a colander, discard the water and throw away the cinnamon sticks. Put the rice back into the pan with the evaporated milk, condensed milk and whole milk. Cook over a medium heat until it boils, then reduce the heat to low and leave to simmer for a further 20 minutes, stirring every couple of minutes to prevent the mixing from catching.

Add the raisins and sultanas and mix well, then remove from the heat and serve. We like to serve this spooned into 8.5cm ring moulds, dusted with ground cinnamon and with finely grated orange zest and toasted coconut flakes sprinkled on top.

SWEET THINGS

Tequila & Orange Truffles

MAKES 25

- 150ml double cream

- grated zest and juice of ½ orange

- 35g unsalted butter, cubed

- 250g dark chocolate (70% cocoa solids), finely chopped

- 25ml Jose Cuervo Tradicional tequila

- 50g cocoa powder

Put the double cream into a saucepan with the orange zest and juice and bring to the boil. Remove from the heat and leave to infuse for 1 hour.

Strain the mixture, then bring back to the boil and whisk in the butter.

Put the chocolate into a bowl and pour over the hot cream. Gently stir until the chocolate has completely melted, then stir in the tequila. Place the mixture in the refrigerator to set.

Scatter the cocoa powder over a shallow baking tray. Using a melon scoop, carve out balls of the chocolate mix, or take teaspoonfuls of the mixture and roll into balls in your hands. Place the truffle balls on the prepared tray and gently roll them around until they are covered in cocoa. These are best stored in the refrigerator.

SWEET THINGS

Pineapple Fool

SERVES 4

- 300g fresh pineapple, chopped into 2cm cubes

- 50g caster sugar

- 2–3 tablespoons water

- 140ml double cream

- 200ml half-fat crème fraîche

- 1–2 teaspoons icing sugar

- pomegranate seeds, to decorate

Put the chopped pineapple, caster sugar and water into a small saucepan and heat gently for 10 minutes, or until the sugar has dissolved and the pineapple has softened. Remove from the heat and use a hand blender to blitz the pineapple to a purée, then leave to cool.

Pour the double cream and crème fraîche into a mixing bowl and whisk together until soft peaks form. Stir in the icing sugar and three-quarters of the cooled pineapple purée. Lightly fold in the remaining pineapple purée to create a rippled effect, then divide between 4 small serving bowls or wine glasses.

Chill in the refrigerator until ready to serve. Decorate with the pomegranate seeds just before serving.

SWEET THINGS

Crêpes

MAKES 12

- 3 eggs

- 350ml evaporated milk

- 60g unsalted butter, melted

- 150g plain flour

- a pinch of salt

- groundnut oil, for frying

Put all the ingredients except the oil into a large mixing bowl and whisk together. Put the batter into the refrigerator and leave to rest for at least 30 minutes before using.

To cook the crêpes, heat the oil in a 20cm nonstick frying pan until it starts to smoke. Ladle enough batter into the pan to cover the base when tilted. If your batter seems too thick to move and coat the base of the pan, add a couple of tablespoons of water to thin it slightly. When the underneath of the crêpe has set (after about 1 or 2 minutes), use a thin spatula to loosen it, shake the pan to set it free, then either flip the crêpe or carefully turn it over to cook the other side for a further 1 –2 minutes.

Remove the crêpe from the pan and keep warm. Repeat with the rest of the mixture. Serve with fresh fruit, ice cream (see Ancho Chilli & Chocolate Ice Cream and Candied Pumpkin Ice Cream), or dulce de leche.

COCKTAILS

Yo Da Horchata

Dead Julep

Pink Paloma

Pineapple & Cacao Smash

Toreador

Turbo Chelada

Turbo Chelada 2

Candied Pumpkin Hard Shake

Ancho Chilli & Chocolate Hard Shake

Ring-a-Ting-Ting

Bandito Highball

Mister & the Maestro

A-Gave You My Heart

COCKTAILS

Yo da Horchata

SOFT AND CREAMY WITHOUT BEING HEAVY, A GREAT COMPLEMENT TO SPICY DISHES.

SERVES 1

- ice cubes

- 50ml tequila

- 15ml agave nectar

- 100ml rice milk

- 3 dashes of Angostura bitters

TO FINISH

- cinnamon stick

- ground cinnamon

Fill a cocktail shaker with ice. Add the tequila, agave nectar, rice milk and Angostura bitters and shake vigorously. Pour into a glass, and serve with a cinnamon stick and a dusting of ground cinnamon.

COCKTAILS

Dead Julep

FLORAL BUT WITH A RICH CHOCOLATEY SPICE AND FRESHNESS FROM THE MINT AND TEQUILA.

SERVES 1

- crushed ice

- 30ml tequila

- 20ml St Germain elderflower liqueur

- 2 dashes of chocolate bitters

- 8 fresh mint leaves

TO FINISH

- fresh mint sprig

- grapefruit peel

Fill a rocks glass with crushed ice and build up the drink by pouring in the tequila, the elderflower liqueur, and then the chocolate bitters. Add the mint leaves, muddle together, and finish with a mint sprig and a grapefruit twist.

COCKTAILS

Pink Paloma

A NICE ZESTY AND FRUITY NUMBER, BUT WITH A CRISP BITE OF TEQUILA TO MAKE IT EXTRA REFRESHING.

SERVES 1

- ice cubes

- 35ml tequila

- 15ml Aperol

- 15 ml Monin raspberry syrup

- pink grapefruit juice, to top off

- You will also need a SodaStream.

Fill a tumbler with ice cubes and pour over the tequila, Aperol and raspberry syrup. Charge the pink grapefruit juice in a SodaStream and pour over.

COCKTAILS

Pineapple & Cacao Smash

THE TASTE OF MEXICO!

SERVES 1

- 3 fresh pineapple wedges, core removed

- 3 lime wedges

- 40ml reposado tequila

- 15ml cacao nib-infused

- Cocchi Americano (see note)

- 2 tablespoons agave nectar

- 2 dashes of Angostura bitters

- ice cubes

- grated cacao nibs, to finish

Put the pineapple, lime wedges and tequila into a cocktail shaker and muddle together. Add the infused Cocchi, agave nectar and bitters and shake vigorously.

Using a Hawthorne strainer, pour into an ice-filled rocks glass. Finish with grated cacao nibs.

Note: For the cacao infusion, lightly break up 10g of cacao nibs and add to the Cocchi. Let stand overnight, then strain and rebottle.

COCKTAILS

Toreador

MUCH BETTER THAN A MARGARITA WHEN YOU NEED A FRESH SWEET AND SOUR SERVE.

SERVES 1

- ice cubes

- 50ml tequila

- 25ml apricot brandy

- 25ml lime juice

- 10ml agave nectar

- lime slice, to finish

Place a handful of ice in a blender and add the tequila, apricot brandy, lime juice and agave nectar. Blend together and serve in a tumbler with a slice of lemon.

COCKTAILS

Tequila

Made from the blue agave plant, which grows in volcanic soils deep in the heart of Mexico, tequila is by far the most commonly consumed spirit in this beautiful country. Before the Spanish arrived, the Aztecs drank a fermented beverage made from the same plant called pulque, a milky-coloured, slightly sour and yeasty drink. By the 1600s the Spanish had taken the plant and begun to make a distilled spirit from it - the first tequila.

Nowadays tequila is divided into three main types: blanco, reposado and anejo. Blanco is non-aged tequila, clear in colour; it has the least complex flavour but works extremely well in light, zesty cocktails. Reposado must be aged in oak barrels for at least two months and no longer than a year. It starts to take on a golden hue and a few nuances not found in blanco tequilas. It is generally the best value for money; you can get some great-tasting tequila without spending a fortune and it will work the best for all the cocktails mentioned in this book. Anejo must be aged in oak barrels for more than one year but no longer than three years. These are sipping spirits and should be treated with the same regard one would give a good single malt whisky.

The main thing to look out for is that the tequila should be made with 100% agave. Producers are allowed to use as little as 51%, with the rest made up from generic grain spirit - this is where you find the golden tequilas that so commonly end in disastrous hangovers.

COCKTAILS

Turbo Chelada

FRESH WITH A BITTER BITE FROM THE BEER. SUPER REFRESHING!

SERVES 1

- 30ml tequila

- a dash of sugar syrup

- juice of ½ lime

- Mexican beer, to top off

TO FINISH

- sliced cucumber

- a sprig of fresh thyme

Put the tequila, sugar syrup and lime juice into a chilled glass. Top off with Mexican beer and finish with a slice of cucumber and sprig of thyme.

COCKTAILS

Turbo Chelada 2

A FRUITIER TAKE ON THIS MEXICAN FAVOURITE.

SERVES 1

- 30ml tequila

- a dash of sugar syrup

- 25ml pressed apple juice

- cherry beer

TO FINISH

- sliced cucumber

- a sprig of fresh thyme

Put the tequila, sugar syrup and apple juice into a chilled glass. Top off with cherry beer and finish with a slice of cucumber and a sprig of thyme.

COCKTAILS

Candied Pumpkin Hard Shake

SWEET AND CREAMY BUT WITH A SAVOURY TWIST.

SERVES 1

- Pumpkin Ice Cream, softened

- 25ml milk

- 50ml tequila

Put the softened pumpkin ice cream into a blender and add the milk and tequila. Blend until smooth. Serve in a glass with a straw.

COCKTAILS

Ancho Chilli & Chocolate Hard Shake

CHOCOLATE, SPICE AND TEQUILA, THE BEST OF ALL WORLDS.

SERVES 1

- 3 scoops of Ancho Chilli & Chocolate Ice Cream, softened

- 25ml milk

- 50ml tequila

Put the softened chocolate ice cream into a blender and add the milk and tequila. Blend until smooth. Serve in a glass with a straw.

COCKTAILS

Ring-a-Ting-Ting

FRESH AND FRUITY.

SERVES 1

- ice cubes

- 50ml reposado tequila

- 10ml Ting syrup (see Tip)

- 5ml cucumber juice

- grapefruit peel, to finish

TIP

- TO MAKE THE TING SYRUP: EMPTY 6 CANS OF TING INTO A PAN AND LEAVE TO STAND OVERNIGHT. ADD 500G GRANULATED SUGAR AND 5G MALIC ACID AND STIR UNTIL THE SUGAR AND MALIC ACID ARE COMPLETELY DISSOLVED. POUR INTO A BOTTLE AND USE WITHIN 1 WEEK.

Fill a martini glass with crushed ice to chill.

Put the tequila, Ting syrup, and cucumber juice into a Boston glass, top with a handful of ice cubes, and stir.

Empty the martini glass and strain in the cocktail. Finish with a twist of grapefruit peel.

COCKTAILS

Bandito Highball

A DRINK FOR THE BIG KID WHO DOESN’T WANT TO GROW UP.

SERVES 1

- ice cubes

- 40ml tequila

- 15ml banana liqueur

- 10ml Bénédictine D.O.M.

- 3 dashes of Bitter Truth celery bitters

- dry ginger ale, to top up

Fill a highball glass with ice cubes and build up the drink by pouring over the tequila, banana liqueur, Bénédictine and celery bitters. Top up with ginger ale.

COCKTAILS

Mister & the Maestro

A SOUR OF SORTS, SET TO LIVEN THE MOOD AND THE PALETTE.

SERVES 1

- ice cubes

- 35ml tequila

- 15ml yellow chartreuse

- 15ml lime juice

- 10ml grapefruit juice

- 2 tablepsoons blood orange marmalade

- 2 drops of chilli oil

Fill a cocktail shaker with ice cubes and add the tequila, chartreuse, lime juice, grapefruit juice, marmalade and chilli oil. Shake vigorously and strain into a small coupette glass.

COCKTAILS

A-Gave You My Heart

AND A HANGOVER.

SERVES 1

- 15ml blanco tequila

- 15ml reposado tequila

- 15ml anejo tequila

- 5ml mescal

- 3 fresh mint leaves

- 15ml Monin passionfruit syrup

- 20ml lemon juice

- 20ml Copella pink apple lemonade

- dash of Angostura bitters

- ice cubes

Place all the ingredients in a cocktail shaker, add a handful of ice and shake vigorously. Strain into a highball glass to serve.

Index

Underlined pagination indicates main recipe

agave & chilli glaze 1,   2,   3

A-Gave you my Heart

ancho chillies 1,   2

& chocolate ice cream 1,   2

lentil & plantain burritos

apple & celeriac slaw

arroz con leche

avocado

chorizo & egg tortas

guacamole

& mango salsa

& nopales tacos

& shrimp tostadas

salsa verde

Bandito highball

beans

drunken beans 1,   2

frijoles negros

& roasted vegetable burritos

beef short rib

in chimichangas

& sweet potato burrito/taco

beef steak, carne asada burritos

beetroot, orange & pecan salad

bollilos 1,   2

breakfast burritos

buns/rolls 1,   2,   3

burritos

rolling

cabbage 1,   2

cakes, Mexican wedding

carne asada burritos

carnitas

celeriac & apple slaw

ceviche 1,   2

cheddar cheese 1,   2,   3

cheese

sauce for nachos

see also cheddar; feta etc.

chicharrón

chicken

chipotle 1,   2

enchiladas

mole 1,   2

chillies

& agave glaze 1,   2,   3

almost death sauce

chipotle poppers

dried

fresh

mole

& corn velouté

chimichangas

chipotle 1,   2

chicken 1,   2

poppers

rice 1,   2,   3,   4

sauce 1,   2

chocolate 1,   2

& ancho chilli ice cream 1,   2

tequila & orange truffes

chorizo, avocado & egg tortas

churros

cocktails

coriander

garnish 1,   2,   3,   4,   5,   6,   7,   8,   9,   10,   11

oil

corn

& chilli velouté

elote

husks, tamales

roasted

tortillas 1,   2,   3

cotija cheese

crab cakes

courgette flower & queso fresco crêpes

cream cheese 1,   2

crema 1,   2,   3,   4,   5,   6,   7,   8,   9

crêpes 1,   2

Dead Julep cocktail

duck confit & mango tacos

eggs 1,   2

elote

enchiladas, chicken

epazote

feta cheese

fish 1,   2,   3,   4

frijoles negros 1,   2,   3

fritters, plantain

fudge, Mexican

fuego salsa 1,   2,   3,   4,   5

garlic

butter

purée

roasted

garnishes

gooseberries 1,   2,   3

Gordita sliders

guacamole

guajillo chilli 1,   2

habanero chilli 1,   2,   3

herbs

hominy, baked

ice cream 1,   2,   3

jalapeño chilli

jamoncillo

lentil, ancho & plantain burritos

lobster tacos

manchego cheese 1,   2,   3

mango 1,   2,   3

Mexican wedding cakes

Mister & the Maestro

mole 1,   2

mozzarella 1,   2,   3,   4

mulato chilli 1,   2

mushroom, quinoa & pumpkin burritos

nachos

nopales 1,   2

nuts 1,   2,   3,   4,   5

onion, pickled 1,   2,   3,   4,   5,   6

orange

beetroot & pecan salad

& tequila truffles

panela cheese

panna cotta, coconut

paprika, smoked

Parmesan 1,   2,   3

pasilla chilli 1,   2

pickled onion 1,   2,   3,   4,   5,   6

pico de gallo 1,   2,   3

pineapple

& cacao smash

fool

salsa

Pink Paloma cocktail

plantain

ancho & lentil burritos

chips

fritters

pollock 1,   2

pomegranate

salsa

seeds 1,   2,   3,   4,   5,   6,   7

pork

carnitas

chicharrón

chorizo, avocado & egg tortas

pulled 1,   2

prawn & avocado tostadas

pumpkin

candied ice cream

hard shake

quinoa & mushroom burritos

quesadillas

queso fresco 1,   2

in beetroot & orange salad

breakfast burritos

& courgette flower crêpes

in drunken beans

with nopales salad

quinoa, pumpkin & mushroom burritos

radishes, sliced

requesón

rice

arroz con leche

chipotle 1,   2,   3,   4

ricotta cheese

Ring-a-Ting-Ting

rolls/buns 1,   2,   3

salads 1,   2

salsa

almost death sauce 1,   2

avocado & mango

chipotle sauce 1,   2

fuego 1,   2,   3,   4,   5

pico de gallo 1,   2,   3

pineapple

pomegranate

verde 1,   2,   3

scallop ceviche

sea bass, burritos

sea bream, ceviche

seafood 1,   2,   3,   4,   5

serrano chilli

shakes, hard

shrimp & avocado tostadas

slaw

celeriac & apple

Mexican 1,   2,   3,   4

spices

squid tacos

sweet potato & beef short rib burrito

tacos

tamales

tequila

cocktails

& orange truffles

tomatillos, salsa verde

tomatoes

almost death sauce

confit 1,   2,   3,   4,   5

fuego salsa

Toreador cocktail

tortillas

chips, nachos

corn 1,   2,   3

quesadillas

tostadas, shrimp & avocado

truffles, tequila & orange

Turbo Chelada cocktail

turkey, celeriac & apple slaw burritos

vegetables, roasted

velouté, corn & chilli

Yo da Horchata

Acknowledgements

FIRSTLY, I WOULD LIKE TO THANK MY TEAM, ADAM, WILL, ANDRE AND AKEINE FOR ALL THEIR HARD WORK. RYAN FOR HELPING CREATE SOME KICK ARSE COCKTAILS. BEN FOR GIVING US OUR FIRST HOME. ALL OUR SUPPLIERS: MEX TRADE, WALTER ROSE AND KERNOWSASHIMI. JOSE CUERVO FOR ALL THE FREE TEQUILA. PURPLE PR, AND MOST IMPORTANTLY, ALL OUR FRIENDS AND SUPPORTERS.

Death

By

Burrito

By SHAY OLA

First published in Great Britain in 2014 by MITCHELL BEAZLEY an imprint of Octopus Publishing Group Ltd, Endeavour House, 189 Shaftesbury Avenue, London WC2H 8JY

www.octopusbooks.co.uk

An Hachette UK Company

www.hachette.co.uk

Text copyright

© SHAY OLA 2014

Design and layout copyright

© Octopus Publishing 2014

Photography copyright

© CHRIS TERRY 2014

All rights reserved. No part of this work may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying, recording or by any information storage and retrieval system, without the prior written permission of the publisher.

SHAY OLA asserts his moral right to be identified as the author of this work.

eISBN 978-1-84533-966-1

A CIP catalogue record for this book is available from the British Library.

Co-author:

ADAM NEWMAN

Commissioning Editor:

ELEANOR MAXFIELD

Senior Editor:

SYBELLA STEPHENS

Deputy Art Director:

YASIA WILLIAMS-LEEDHAM

Designer:

PAUL SETHI

Photographer:

CHRIS TERRY

Recipe Tester:

RACHEL WOOD

Production Controller:

SARAH KRAMER

Whole milk should be used unless otherwise stated.