Kitchen Hero

3 PEPPERS (RED, GREEN AND YELLOW), SLICED INTO STRIPS

A SMALL HANDFUL OF FRESH CORIANDER, ROUGHLY CHOPPED

SEA SALT

8 WHOLEMEAL TORTILLA WRAPS

TO SERVE

HOMEMADE GUACAMOLE (SEE PARTY FOOD & DRINKS) (#ulink_4a4cd4d3-cc1a-56f3-90e1-a71f783d75e3)

SOURED CREAM

100G (3½OZ) CHEDDAR CHEESE, GRATED

In a large bowl, combine the garlic, lime juice, Worcestershire sauce, chilli powder, oregano, cumin and black pepper then add the beef and toss until coated. Cover and place in the fridge.

Heat half the sunflower oil in a large frying pan over a medium heat, add the onions and peppers and fry for 3–4 minutes until caramelised. Set the vegetables aside in a dish.

Add the remaining oil to the pan and fry the marinated beef for 3 minutes until cooked but still tender. Make sure the pan is hot before cooking the beef. Add the reserved onions and peppers and the coriander and stir through then season with salt to taste.

Heat the tortilla wraps in the microwave according to the packet instructions and cover with foil to keep warm.

To assemble, spread a little guacamole on a tortilla, add some steak, peppers and onions and then top with soured cream and cheese. You may want to give a quick demo to your guests on how to do it, otherwise it may get messy.

Crispy Fish with a Warm Tangy Noodle Salad

When I’m cooking for people who don’t love fish, I always find that if you funk things up a little and serve it differently to how they may have had it before, you can easily win them over. This tangy and crispy fish dish should do the trick.

SERVES 4

6 TBSP PLAIN FLOUR

1 TSP FRESHLY GROUND BLACK PEPPER

1 TSP SALT

½ TSP CHILLI POWDER

1 EGG

500G (1LB 2OZ) SKINLESS WHITE FISH FILLETS, SUCH AS HADDOCK OR COD, CUT INTO BITE-SIZED PIECES

SUNFLOWER OIL, FOR SHALLOW-FRYING

NOODLES

400G (14OZ) FLAT RICE NOODLES

1 TBSP SUNFLOWER OIL

3 GARLIC CLOVES, PEELED AND FINELY CHOPPED

1 THUMB-SIZED PIECE OF FRESH ROOT GINGER, PEELED AND FINELY CHOPPED

1 RED CHILLI, FINELY CHOPPED

6 SPRING ONIONS, FINELY SLICED ON DIAGONAL, PLUS EXTRA TO SERVE

1 TBSP SOY SAUCE

JUICE OF 1 LIME

Cook the noodles according to the instructions on the packet. Drain and set aside.

In a large wok or frying pan, heat the oil over a high heat, add the garlic, ginger and chilli and stir-fry for about 40–50 seconds until they are sizzling and aromatic. Add the spring onions and fry for a further minute. Pour in the soy sauce and lime juice, bring to a steady simmer and cook for 2 minutes.

Take the pan off the heat and tumble in the cooked noodles, tossing to combine. Set aside and keep warm.

For the fish, combine the flour with the pepper, salt and chilli powder on a large plate. Beat the egg in a bowl. Dip the fish first in the spicy flour, shaking off any excess, then dip in the beaten egg and then again in the spicy flour mix until coated then place on a plate and repeat with the remaining fish pieces.

Pour enough oil into a large frying pan until it is about 1cm (½in) deep and heat over a high heat. Shallow-fry the fish pieces for 1–2 minutes on each side until golden. Remove with a slotted spoon and drain on a plate lined with kitchen paper.

Serve the fish on top of the noodles with a few extra slices of spring onion.

CAJUN SPATCHCOCK CHICKEN

This combination of spices is so tasty, but if you don’t have them all, don’t be afraid to try dried or fresh herbs instead. The cooking time on a barbecue can be tricky to judge because it depends on the size of your chickens – if you are worried the meat isn’t cooked, simply insert a skewer into the thickest part and if the juices run clear, the bird is ready. It’s definitely best to leave the chickens to marinate for some time, but if you’re in a rush, just cover with the paste and cook straightaway.

SERVES 6–8

2 SMALL CHICKENS (1.1–1.4KG/2½–3LB EACH)

MARINADE

4 GARLIC CLOVES, PEELED

2 TBSP SOFT DARK BROWN SUGAR

2 TBSP PAPRIKA

2 TSP CAYENNE PEPPER

2 TSP DRIED OREGANO

A SMALL HANDFUL OF FRESH SAGE LEAVES, ROUGHLY CHOPPED

A HANDFUL OF FRESH THYME SPRIGS