Use up leftover chicken, ham, beef or pork in these toasted flatbread wraps filled with spiced Mexican-style rice and beans
- 1 tbsp vegetable oil
- 1 red or white onion, or 4 spring onions, chopped
- 400g mixed vegetables of your choice (we used carrots, red pepper and sweetcorn)
- 200g leftover chicken, ham, beef or pork, chopped into small chunks
- 2 x 250g packs ready-cooked lime & coriander rice
- 400g can red kidney beans in chilli sauce
- 1 avocado, chopped
- 6 large wraps
- 100g grated cheddar
- 1 egg, beaten
- soured cream, to serve (optional)
MethodAdd the onion and cook for 5 mins until soft, then add your chosen veggies and continue cooking for another 5-10 mins or until tender. Add the leftover meat, the rice and beans, along with the sauce from the can. Stir everything together and cook for 5 mins until piping hot.
- Mix the gin, crème de cassis and apple juice in a cocktail shaker or mixing glass. Squeeze over the lime. Pour into a glass filled with ice and add an apple slice.
- 85g dark chocolate, 70% cocoa solids, chopped into small pieces
- 85g plain flour
- 25g cocoa powder
- ¼ tsp bicarbonate of soda
- 100g golden caster sugar
- 50g light muscovado sugar
- ½ tsp coffee granules
- 1 tsp vanilla extract
- 2 tbsp buttermilk
- 1 egg
- 100g mayonnaise (I used Hellman's)
- Heat oven to 180C/fan 160C/gas 4. Pour enough water into a small pan to one-third fill it. Bring to the boil, then remove the pan from the heat. Put the chopped chocolate into a large bowl that will fit snugly over the pan without touching the water. Sit the pan over the water (still off the heat) and leave the chocolate to melt slowly for a few mins, stirring occasionally until it has melted evenly. Remove the bowl from the pan, then let the chocolate cool slightly.
- Meanwhile, lightly oil and base-line a 19cm square cake tin that is 5cm deep. Combine the flour, cocoa and bicarbonate of soda. Using a wooden spoon, stir both the sugars into the cooled chocolate with the coffee, vanilla and buttermilk. Stir in 1 tbsp warm water. Break and beat in the egg, then stir in the mayonnaise just until smooth and glossy. Sift over the flour and cocoa mix, then gently fold in with a spatula without overmixing.
- Pour the mixture into the tin, then gently and evenly spread it into the corners. Bake for 30 mins. When a skewer is inserted into the middle, it should come out with just a few moist crumbs sticking to it. If cooked too long, the mix will dry out; not long enough and it can sink. Leave in the tin until completely cold, then loosen the sides with a round-bladed knife. Turn out onto a board, peel off the lining paper and cut into 12 squares.
- 1 medium onion, roughly chopped
- 2 tbsp tomato ketchup
- 1 tbsp oyster sauce
- 1kg sausagemeat, or meat squeezed from 16 large sausages
- 1 egg yolk
- 25g pack flat-leaf parsley, leaves chopped
- 8 slices melting cheese (we used havarti)
- 8 grilled rashers streaky smoked bacon
- 8 ciabatta buns, halved
- tomato relish
- Put the onion, ketchup and oyster sauce in a food processor, then blend to a coarse paste, scraping down the sides of the processor if you need to. Put the sausagemeat into a mixing bowl, beat in the onion mix, egg yolk and 25ml water (and I mean really beat; if you have a tabletop mixer, do it in that), then add the parsley. Separate the mix into 8, roll into large balls, then flatten into patties. Chill on a plate for 1 hr.
- To cook the burgers, heat a griddle or large frying pan without adding any extra fat. Fry for 3 mins on one side until golden, turn down the heat for 5 mins, then flip and repeat on the other side.
- While the burgers cook, fry the bacon and, if you are game, some eggs as well. Heat the grill, then lightly toast the insides of the ciabatta buns.
- Place the cooked burgers on a baking sheet, put a slice of cheese on each, then pop under the grill to melt. Sit the burgers on their buns, then place the bacon on top. If you feel like them, slide fried eggs on top of the bacon. Serve with a napkin.