A fresh TWIST

BEAT THE LOCKDOWN BLUES. GIVE OLD FAVOURITES A NEW TWIST WITH THESE EASY-TO-WHIP-UP RECIPES FOR THE FAMILY TO ENJOY OUTDOORS AS WE EMBRACE AUTUMN’S GLORIOUS WEATHER

Mushroom And Chicken Quesadilla

Makes 1 large

INGREDIENTS:

• 10ml oil • 1 chicken breast fillet, sliced • 205g button mushrooms, thickly sliced • 3ml paprika • 400g tin red kidney beans, drained • 2 large flat wraps • 5ml ground cumin or taco spice • 100g guacamole • 100g Cheddar cheese, grated

Fresh salsa:

• 1 red onion, finely diced • 2 tomatoes, fined diced • fresh coriander • green chilli, sliced • salt and pepper

METHOD:

Heat oil in a pan and fry chicken until cooked. Transfer to a plate and return pan to the stove. Fry mushrooms for 2-3 minutes. Add reserved chicken and paprika. Cook for 1 minute and set aside. Place beans and cumin into a mixing bowl and roughly mash with a fork. Lay a wrap on a flat surface and spread bean mixture on top. Top with mushroom and chicken mixture, guacamole, cheese and fresh salsa. Lay the second wrap on top of the filling. Heat a large, non-stick pan on the stove and slide the quesadilla into the pan. Cook for 1-2 minutes, turn (using a plate to assist) and cook the other side for 1-2 minutes. Alternatively, place the quesadilla under a hot grill for 1-2 minutes per side. Slice into wedges and serve.

To make the salsa, combine red onion and tomatoes. Add fresh coriander and some chilli if desired. Season with salt and pepper.

Chilli And Mushroom Con Carne

Serves 4-6

INGREDIENTS:

• 15ml oil • 2 onions, peeled, finely chopped • 2 garlic cloves, crushed • 1 small red chilli, finely sliced • 2-5ml cayenne pepper (according to taste) • 5ml ground cumin • 3ml ground cinnamon • 250g lean beef mince • 250g button mushrooms, sliced • 30ml tomato paste • 410g tin chopped tomatoes • 500ml beef stock • salt and freshly ground black pepper • 400g tin red kidney beans, drained and rinsed

To serve:

• cooked white rice • finely diced toppings: tomato, red onion, avocado • fresh coriander leaves

METHOD:

Heat oil in a pot over a medium heat. Add onion, cook for 3-4 minutes. Stir in garlic, chilli, cayenne pepper, cumin and cinnamon, cook for 1 minute. Add mince and cook, stirring, for 5-7 minutes, or until the meat is browned. Add mushrooms, cook for 3-4 minutes. Stir in tomato paste, chopped tomatoes and beef stock. Season with salt and pepper and bring to the boil. Reduce heat to low, and simmer for 35 minutes. Add kidney beans, cook for 10- 15 minutes. Serve with white rice, diced toppings and coriander leaves (optional).

Bacon, Mushroom, Red Pepper, Gruyere And Potato Frittata

Serves 6

INGREDIENTS:

• 10ml oil • 15ml butter • 250g button mushrooms, thickly sliced • 5 spring onions, chopped • 1 red pepper, deseeded and sliced • 125g streaky bacon, grilled and diced • 2 medium potatoes, cooked • 100g Gruyere cheese, grated • 6-8 eggs • salt and freshly ground black pepper

To serve:

• crispy bacon • fried mushrooms • rocket salad

METHOD:

Preheat oven to 190°C. Heat the oil and butter in a pan, fry mushrooms for 2-3 minutes. Add spring onions and red pepper, cook for 3-4 minutes. Remove from heat, add bacon, potatoes and cheese. Gently combine. Transfer mixture to a wellgreased tin or ovenproof round casserole. In a bowl whisk eggs together. Season well with salt and pepper. Pour egg mixture over mushroom mixture and bake in the oven for 25-30 minutes or until the centre is just cooked. Allow to stand for 5 minutes before unmoulding or slicing from the tin. Serve warm or at room temperature, topped with extra crispy bacon, fried mushrooms and a rocket salad.

Mushroom And Beef Nachos

Serves 4

INGREDIENTS:

• 15ml olive oil • 1 onion, finely chopped • 250g lean beef mince • 250g button mushrooms, chopped and pan-fried • 1 red chilli, finely chopped • 5ml ground coriander • 3ml ground ginger • 20ml chutney • 1 tin tomato purée • 20ml tomato paste • 250ml water • 1 tin red kidney beans • salt and freshly ground black pepper

To serve:

• 1 bag of nachos • 250ml avocado guacamole • 100ml crème fraiche • 1 handful fresh coriander

METHOD:

Heat oil in a large saucepan. Add onion, sauté until glossy. Add mince and allow to brown. Add mushrooms, chilli, coriander, ginger and chutney. Add tomato purée and paste, swirl water in the tomato purée tin and add to pot. Add beans and allow to cook together for 15 minutes. Season well with salt and pepper. Serve with nachos, guacamole, crème fraiche and coriander.