Mole Quesadillas

Ingredients Quorn Mince, 1 white onion, dark chocolate, tomato puree, mixed beans, red wine, cumin, coriander, cayenne pepper, olive oil, Rachel's organic Greek yoghurt, cheddar/Mexicano cheese, 1 tortilla.

Serves: 2 Preparation: 1 hour

Another great way of serving Mexican Mole when you have leftover tortillas - this is one of my ultimate hangover remedies.

1) Melt 4 squares of dark chocolate in a pan (I used some chilli and lime chocolate from BonBon to give this some extra heat) and add 1 finely chopped white onion and a glug of olive oil

2) When the onions have just begin to soften add the packet of Quorn mince (you could use some cooked, drained beef mince if you are not a vegetarian) and stir thoroughly until the chocolate has coated the onions and beef.

3) Add in 2 tablespoons of tomato puree, a teaspoon of Cayenne pepper and a teaspoon of chopped coriander. Stir thoroughly and add in a glug of red wine.

4) Add in the mixed beans - red kidney beans, pinto beans, cannellini beans and haricot beans (Tesco sell "taco beans", 2 cans of which are perfect) and stir well

5) Add salt, tomato puree and chopped chillis to taste

6) Fold a tortilla in half and spoon the Mole and some grated cheese into the centre. Press the edges closed and grill until the tortilla is crisp and the cheese melted. Serve cut into wedges with a dollop of greek yoghurt or soured cream.

Mexican scramble

Ingredients   Eggs, sweetcorn, baby plum   tomatoes, parsley, oregano, Mexican cheese, butter.

1) Whisk 3 eggs and season with a pinch of salt, pepper and oregano.


2) Slice the plum tomatoes and cube the spicy cheese and set aside.


3) Pour the eggs into a frying pan with a knob of butter and stir rapidly. As the eggs begin to form, add the cheese, tomatoes and sweetcorn. Continue to stir until the eggs are fully scrambled.


Serve with polenta fries and freshly chopped parsley.