- 300g pack corn tortilla
In Spain, a tortilla is a kind of omelette, with ingredients added - frequently sliced cooked…
- 200ml pot reduced-fat crème fraîche
- 85g strong cheddar, grated
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
- small handful jalapeño peppers, drained and finely chopped
A member of the capsicum family, jalapeño chillies range from moderately to very hot.…
- 20g pack chive, finely chopped
- classic tomato salsa, to serve (see tip below)
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
Heat oven to 160C/140C fan/gas 3. Cut the tortillas into thirds, like a pie chart, then microwave for 1 min until hot. Roll each piece into a cone shape, then put loose-end down onto a baking sheet so they can’t spring open. Bake for 20-25 mins until crisp and golden. Cool. Will keep in an airtight container for 2 days.
For the filling, mix the crème fraîche, cheese, jalapeños and most of the chives together. Up to 10 mins before serving, spoon the filling into the cones and scatter with the rest of the chives. Serve with tomato salsa for dipping.
In a food processor, whizz ½ a 20g pack mint, 4 quartered limes and 5 tbsp demerara sugar for about 1 min until the limes are very finely chopped. Press through a sieve into a large jug, then stir in 300ml white rum. Can be chilled for up to 1 day. When ready to serve, mix with 600ml cloudy apple juice, 300ml sparkling water, 2 limes cut into chunks, 1 thinly sliced green-skinned apple, the remaining mint and lots of crushed ice. Mix well and pour into glasses to serve.
Classic tomato salsa
Very roughly chop 4 tomatoes and 1 red onion. Put into a food processor with a big handful coriander, a drizzle olive oil, a squeeze lime and a pinch sugar. Season, then pulse a few times until everything is finely chopped. Spoon into a serving bowl. Will keep in the fridge for several hrs.