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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.

Potato Salad

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This warm new potato salad recipe is great for serving as part of a summer buffet or as a quick and easy side dish. It has a light vinaigrette dressing but if you prefer a creamy one replace the oil and vinegar with 6 tbsp soured cream, mayonnaise or crème friache. Choose firm waxy salad potatoes with papery-thin skins such as Charlotte or Jersey Royals (if in season). This recipe serves 4 people and will take only 25 mins to make. Once you’ve perfected this classic potato salad recipe you’ll be making it time and time again.

Potato Salad

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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4

Ingredients
  

  • 1 kg salad potatoes scraped
  • 4 tbsp light olive oil
  • 2 tbsp cider vinegar
  • 1 tsp Dijon mustard
  • Pinch of caster sugar
  • Salt and freshly ground black pepper
  • 1 small red onion peeled and very finely diced
  • 2 tbsp fresh snipped chives
  • Few sprigs fresh tarragon

Instructions
 

  • Boil the potatoes in a large pan of lightly salted water for 10-12 mins until just tender. Drain well and leave to cool for 5 mins.
  • Place the oil, vinegar, mustard and sugar in a large serving bowl and whisk together until thoroughly blended. Season with salt and freshly ground black pepper.
  • Slice the warm potatoes and toss in the dressing with the red onion. Scatter over the snipped chives and tarragon and serve warm or cold.

Notes

Leave the skins on the potatoes for more flavour and fibre, just lightly scrub before boiling to remove any dirt.

Gluten-Free Lemon Shortbread Rounds

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Beautifully quick and simple to make, these gluten-free lemon shortbread rounds have a zingy, buttery flavour and a lovely crumbly texture. Great as a gift for a gluten-free friend or relative, they look lovely stacked up and tied with a ribbon or packaged in a cellophane bag. If you’re feeling really creative, have a go at decorating them with a citrusy icing too.

Gluten-Free Lemon Shortbread Rounds

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Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Servings 10

Ingredients
  

  • 250 g gluten-free flour eg, Doves Farm
  • Pinch of salt
  • 150 g butter
  • 90 g caster sugar
  • Zested rind of 1 lemon

You will need

  • Baking sheet lined with baking parchment

Instructions
 

  • Set the oven to 180°C/350°F/Gas Mark 4.
  • Tip the flour and salt into a bowl and rub the butter into them. Stir in the sugar and lemon rind. Mix the ingredients until they start to bind together to form a dough.
  • Shape the dough into a cylinder shape, about 6-7cm in diameter, and cut into rounds about 1cm thick. Place them on the lined baking sheet.
  • Bake for 10-15 mins, or until they start to turn lightly golden. Remove from the oven and leave them to cool on the baking sheet for a few mins. Transfer to a wire rack to cool completely.

Notes

For extra sweet shortbread, try removing the lemon zest and adding a handful of your favourite chocolate chips.

Mexican Roasted Sweet Potato Bites

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Mexican roasted sweet potato bites make really easy party food that’s ready in just 20mins! All you have to do is slice long, thin sweet potatoes into discs and roast them, so they’ll become the base of the canape.

Mexican Roasted Sweet Potato Bites

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Total Time 20 mins
Servings 26

Ingredients
  

  • 3 long thin sweet potatoes
  • 2 tbsp olive oil
  • 2 tbsp Mexican seasoning
  • guacamole to serve
  • soured cream with chives to serve
  • tomato salsa to serve
  • small handful coriander chopped

Instructions
 

  • Heat the oven to 200C, gas 6. Slice 3 sweet potatoes into 1cm circles. Toss the potato circles in a mix of 2tbsp olive oil and 2tbsp Mexican seasoning to coat thoroughly.
  • Roast for 10-15 mins until cooked through. Once slightly cooled, top with spoonfuls of guacamole, soured cream with chives and tomato salsa. Scatter over coriander to serve.

Notes

If you fancy it, you could scatter cheese over them too for an extra bit of flavour.