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If you’ve got flour tortillas, bottled salsa, and a can of beans, you’re halfway to dinner. Burritos are amazingly forgiving.
You can make them out of practically anything, from scrambled eggs, to chili, to fried potato and onion. This recipe is for a more traditional version.

Serves 2

• 1 tablespoon olive oil
• One 16-ounce can black beans or pinto beans
• 1 teaspoon cumin
• 1 ripe avocado
• Cheese
• Lettuce
• Four 8-inch flour tortillas
• Salsa

1. In a large skillet, heat the olive oil over medium-low heat. Drain the beans, dump into the skillet, and stir, mashing half the beans with the back of a spoon. Stir in the cumin and continue to heat gently.
2. Peel and dice the avocado. Grate some cheese. Thinly slice some lettuce.
3. Wrap the flour tortillas in a clean kitchen towel or in plastic wrap. Lay the wrapped tortillas on a plate and heat them in the microwave on high for 45 seconds.
4. Spoon a quarter of the beans down the middle of a heated tortilla. Sprinkle cheese over the hot beans, add some shredded lettuce and diced avocado, and spoon on salsa to taste. Roll up the burritos and eat them right away.

Venison Onion Pie

This is an ideal recipe for using up odd vegetables. Serve with plenty of fresh crusty bread or garlic bread.

Preparation time: 10 mins.

Cooking time: 35 mins.

Serves 4

• 2 tablsp oil
• 1 medium sized leek, sliced
• 1 medium sized courgette, sliced
• 1 medium sized carrot, sliced thinly 1 onion, peeled and chopped
• 4 oz (100g) button mushrooms
• 8 oz (225g) potatoes, peeled and diced 14 oz (397g) can peeled tomatoes
• 7.5 oz (220g) can red kidney beans, drained
• 1/2 pt (300m1) water
• 1 tablsp tomato purée
• 1 rounded teasp chili powder
• Salt and freshly ground black pepper 1 level tablsp corn flour or flour

1. Heat the oil in a saucepan and saute the leek, courgette, carrot, onion and mushrooms for 5 minutes.
2. Meanwhile, par-boil the diced potatoes for 5 minutes. Drain and then add to the other vegetables.
3. Stir in the tomatoes, drained beans, water, tomato purée, chilli powder, salt and pepper.
4. Bring to the boil and then simmer gently, without a lid, for about 30 minutes until the vegetables are tender.
5. Mix the corn flour or flour with a little water and stir into the vegetable mixture. Boil up for a couple of minutes to thicken.

Tip: A more substantial dish can be made by turning the mixture into an ovenproof dish, topping with sliced cooked potato and sprinkling with a little grated cheese. Simply pop tinder the grill until brown and crispy.

Simple Vegetable Recipes

This is a well-known, classic vegetable dish and has a flavor like no other. The Mediterranean aroma of garlic frying in olive oil is delicious in itself! Serve with hot garlic bread.
Preparation time: 12 mins.

Cooking time: 30 mins.

Serves 4

• 4 tablsp olive oil
• 2 onions, peeled and sliced
• 1 aubergine, diced
• 4 courgettes, sliced
• 4 tomatoes, cut into pieces
• 1 green pepper, de-seeded and sliced
• 1 red pepper, de-seeded and sliced
• 2 cloves garlic, peeled and finely chopped
• 2 tablsp tomato puree
• Salt and pepper

1. Heat the oil in a large saucepan.
2. Add all the prepared vegetables, tomato puree and seasoning.
3. Stir over a low heat for 5 minutes, then put a lid on the saucepan and cook for a further 25 minutes. The vegetables should be soft and well blended but not pulpy.

Savory Pumpkin Souffle

This is a perfect match with roast chicken or turkey.

Makes 7-8 servings

Ingredients:

• 2 pounds cardoons, leaves removed, stalks trimmed and strung, cut into 3-inch pieces
• 3 tablespoons fresh lemon juice
• 4 tablespoons butter
• 3 cups boiling onions, boiled in water to cover for 2 minutes, drained, and peeled;
• 1/2 cup heavy cream
• Salt and freshly ground black pepper to taste
• 4 tablespoons chopped fresh parsley

Method:

1. Add in the lemon juice into the cardoons.
2. Boil the cardoons in salted water for 4 minutes. Drain.
3. Using low heat, melt the butter in a skillet and cook the cardoons and onions, 20 to 25 minutes.
4. Stir in the cream, season well with salt and pepper, and continue cooking.
5. Toss in the vegetables to coat with the sauce, 3 to 5 minutes longer.
6. Serve it very hot, with parsley.

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