Sesame chicken with avocado salsa

Quick and easy, crunchy sesame chicken with a fresh and zesty…

Traditional Mexican Guacamole

his guacamole is great! Whether or not you want it spicy, this…

Guacamole Autentico

Here's the real deal: a guacamole recipe so authentic, you…

GUACAMOLE

GUACAMOLE 3 ripe avocados¾ cup finely chopped…

CLASSIC MEXICAN GUACAMOLE

In a small bowl, mash avocado with a fork (or potato masher)…

Guacamole

In a large bowl place the scooped avocado pulp and lime juice,…

MEXICAN GUACAMOLE

Wash and trim the spring onion and chop the white and light-green…

The Best Authentic Guacamole

Slice the tomatoes in half and throw away the seeds. Dice the…

Best Mexican Guacamole

A recipe that will change your Guacamole standards forever. This…

Guacamole Recipes

Did you know? One cup of Guacamole provides 2.9 grams of protein. Avocados the main ingredient of guacamole recipes also provides all 18 essential amino acids necessary for the body to form a complete protein. The avocado’s fiber content makes the protein easier for the body to absorb, as opposed to animal protein that can be hard for some people to digest.

Supergreen smoothie

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Supergreen smoothie

Drink this healthy green smoothie in the morning for a quick, nutrient-packed pick-me-up. Cucumber, spinach, lime and kiwi are a great combination and the avocado adds a lovely texture.
Print Recipe
Total Time 10 mins
Servings 1
Calories 139 kcal

Ingredients
  

  • 1/4 cucumber peeled and chunked
  • a handful young spinach leaves
  • 1/4 avocado peeled and chunked
  • 1 lime juiced
  • 1 large kiwi fruit juiced

Instructions
 

  • Put the cucumber, spinach, avocado and fruit juices into a smoothie maker or blender and whizz until smooth. Dilute with a splash of water if you like.

Glazed Sweet Potatoes with Maple Gastrique

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Glazed Sweet Potatoes with Maple Gastrique

The gastrique, a tangy-sweet glaze, is Thanksgiving worthy but also simple enough to pull off on a weekday.
Print Recipe
Total Time 1 hr
Servings 6

Ingredients
  

  • 2 pounds sweet potatoes peeled and cut into 1/3-inch rounds
  • 2 1/2 tsp kosher salt divided
  • 6 tbsp maple syrup
  • 6 tbsp white balsamic vinegar
  • 2 1/2 tbsp butter
  • 3/8 tsp black pepper
  • cooking spray
  • 1 tbsp fresh marjoram leaves chopped

Instructions
 

  • Preheat oven to 400°.
  • Place sweet potatoes and 2 teaspoons salt in a large saucepan; cover with water to 2 inches above potatoes. Bring to a boil; reduce heat, and simmer 10 minutes. Drain potatoes.
  • Combine syrup and vinegar in a small saucepan over medium-high heat. Bring to a boil; simmer 4 minutes or until slightly thickened and syrupy. Remove from heat; whisk in butter and pepper.
  • Coat an 11 x 7-inch baking dish with cooking spray. Arrange potatoes in a shingle pattern in dish. Top with syrup mixture; sprinkle with 1/4 teaspoon salt and marjoram. Bake at 400° for 4 minutes or until potatoes are very tender. Remove from oven. Spoon sauce over potatoes; sprinkle with remaining 1/4 teaspoon salt.

Slow-roasted tomato and harissa tartine

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Slow-roasted tomato and harissa tartine

Something magical happens inside the oven with this recipe – the tomato flavour intensifies ten-fold to the point where it’s almost jam-like
Print Recipe
Total Time 55 mins
Servings 4
Calories 281 kcal

Ingredients
  

  • 6 large & ripe plum tomatoes halved
  • 1 clove garlic crushed
  • 2-3 sprigs thyme leaves picked, plus extra to serve
  • 1 tbsp olive oil
  • 1 ball burrata
  • 4 thin slices sourdough toasted
  • 2 tbsp rose harissa or regular harissa

Instructions
 

  • Heat the oven to 160C/fan 140C/gas 3 and line a baking tray with baking paper.
  • Put the tomato halves in a bowl with the garlic, thyme and olive oil, then season – toss to make sure the tomatoes are well coated. Scatter over the lined tray, cut-side up, and roast in the oven for 45 minutes-1 hour.
  • To serve, spread the burrata on the toast, then spoon on some of the harissa. Top with the roasted tomatoes, then sprinkle over a little more thyme to serve.

Slow cooker instructions

  • Put the tomato halves in your slow cooker, along with the garlic, thyme and olive oil, then season. Toss to make sure they are well coated, then make sure they’re all cut-side up. Put on the lid and cook on the high setting for 2 hours. Then follow step 3 as above.