Wednesday, 10 August 2011


It's time for a little break in the usual posting routine. I've been running out of inspiration for a while now, and as I'm about to head off on holiday for a couple of weeks I thought that instead of preparing a bundle of recipes to post while I'm away, I'd take a break from blogging.

However, I'm not leaving you all completely empty-handed: I've gone through the recipes I've posted over the last 18 months and will be reposting some of my favourites. I'll be back properly in early September, hopefully refreshed, inspired by a trip to Turkey and with lots of delicious new recipes up my sleeve.

To begin, here's one of my most favourite weeknight treats and inspired by the wonderful Daddy Donkey burrito wagon on Leather Lane. 

Fajita burritos

If you make all the components in advance, it takes no time to assemble - just a little skill and practice. The best advice I can give is to use the biggest tortilla you can find. If you use the search bar on the top right hand side of the blog, you'll find recipes for both salsa and guacamole.

Ingredients (makes 4):
2 chicken breasts, marinated in peri peri
1 red onion
1 green pepper
1 red pepper
50g basmati rice
10g fresh coriander, finely chopped
1 lime
1 little gem lettuce
100g cheddar
sour cream
1 tsp coriander powder
1 tsp cumin powder
olive oil
4x flour tortillas - the biggest you can lay your hands on!

If you have time, slice the chicken breast into 5mm slices and marinate it the night before. If not, just leave it for as long as you can before you need to eat. Once the chicken has marinated, grill or griddle it and then roughly chop. 

Put the rice on to boil for 11 minutes, then slice the onion and peppers - each about 5mm in size. Sautée the peppers and onion with the cumin and coriander powder until completely soft. Once the rice is cooked, drain then rinse and set aside. Once it has cooled sufficiently, stir in the fresh coriander, add a little black pepper and the juice of 1/4 of the lime and mix it all together.

Make up the salsa and guacamole, shred the little gem lettuce and grate the cheese. 

In a hot frying pan, dry fry the tortillas for 15 seconds each to warm through, and then pile the ingredients into the centre: a handful of chopped chicken per burrito, two tablespoons of rice, a tablespoon of sautéed peppers, a handful of cheddar, a handful of lettuce and a dessertspoon of guacamole and sour cream. 

And here's the tricky part (but practice makes perfect, I assure you!) - tightly wrap the tortilla around the filling, and serve. I find it helps to wrap them in foil or baking parchment - also ensures they look like the real deal! Mine aren't as tightly wrapped as the delicious Daddy Donkey ones (yet), but if you're craving a decent fajita and Farringdon is that bit too far, this makes a suitable alternative.


  1. have fun on your holiday!! and see you in october (!!!!! omg i can't believe it's getting so close!)

    made your greek salad the other night & it was a big hit! and i make the sweet potato chips about once every few weeks, we looooove them. xx

  2. can't believe it's coming round so soon! really looking forward to seeing you, and equally can't believe it's been 5 years. sheesh.

    hurrah for greek salad & sweet potato chips successes! xx