Southern Comfort fajitas

Ingredients 300g Quorn steak strips (or beef steak strips), southern comfort, tomato passata, 1 white onion, iceberg lettuce, soured cream, butter, jalepenos, cumin, cheddar, tortillas, Guacamole: 3 avocados, jalepeno, lime, coriander, soured cream, avocado oil.

Serves: 6 preparation: 20 minutes

I have never been a fan of Southern Comfort - the smell turns my stomach and I find the taste too sweet. Usually when cooking Mexican food I use tequila but a lack of tequila and the dregs of a bottle of SoCo that someone brought to a party recently made me wonder if the fruity, spicy flavour would work well as an alternative. Turns out it did! Enjoy...


1) To make guacamole, see my previous recipe.


2) Marinate the Quorn in Southern Comfort for about 5 or 10 minutes (it's like a sponge and will soak it right up - if you're using beef you might want to make it an hour beforehand).


3) Peel and finely dice the onion and sautee in a little butter until completely soft. Add the Quorn and any excess Southern Comfort and cook off the alcohol.


4) Add a little tomato passata, cumin and some chopped jalepenos to taste


5) Serve with shredded iceberg lettuce, grated cheddar, guacamole and some soured cream in a tortilla.

Bacon and avocado rolls

Ingredients Smoked bacon, 1 avocado, bread, lettuce leaves, 4 eggs, lemon juice, salt, 1 pint avocado oil, pine nuts

1) Separate 4 egg yolks from the whites (discard the whites) and put in a large clean bowl to whisk (or use the whisk attachment on your blender if you have one). Add the lemon juice/vinegar, a pinch of salt and whisk thoroughly.
Now add the avocado oil ONE DROP at a time until the mayonnaise is thick and glossy. You don't have to use all the oil - I like it quite thick but if it's too thick you can always add a little warm water to thin it back down again.
Spread the mayo onto lightly buttered bread.

2) Grill the bacon until it is just crisp and served in the bread roll on a bed of sliced avocado and fresh lettuce leaves.

Pea and lettuce soup

Ingredients 1 iceberg lettuce, basil leaves, mint, garden peas, 1 cucumber, vegetable stock

This unusually refreshing soup can be served hot or cold. 

1) Peel the cucumber, dice the lettuce and add into a pint of vegetable stock

2) Add the garden peas, mint and basil leaves

3) When the lettuce and cucumber have softened, blend thoroughly and then parse through a sieve until you a left with a clear, thin soup.