Mexican Breakfast/ Homemade Guacamole

Mexican Breakfast

Around about this time last year we started making Jamie Oliver's 'Mexican Breakfast' - an absolutely spot on hangover meal. We came to refer to 'Mexican Breakfast' fondly, almost as though it were a person that we were greatly looking forward to seeing again; needless to say it is a cracking recipe and ideal for a brunch/lunch with friends or family. The actual name for the dish is huevos rancheros, and the recipe consists of:

Olive Oil

1 onion, peeled and finely sliced

2 cloves of garlic, deseeded and finely sliced

2 fresh red/ orange chillies, deseeded and finely sliced

1 dried large chilli

3 fresh bay leaves

sea salt and freshly ground pepper

2 x 400g tins of chopped tomatoes

2 large tomatoes, sliced

6 large eggs

6 tortillas

150g cheddar cheese

(picture taken from an old issue of Style magazine)

This should feed six people. All you need to do is fry the onions, garlic, peppers and chillies with a glug of olive oil, the bay leaves and some salt and pepper. Cook while stirring for 15 minutes to soften the veg, before adding your tinned tomatoes and breaking them up with a spoon or potato masher - bring to the boil and cook for another 5 minutes to reduce the sauce. You can now toss in your fresh sliced tomatoes; make small wells in the sauce using a spoon, before cracking the eggs into the sauce so that they poach in the stew. Now, I find this sort of thing stupidly difficult so I cracked the eggs into a bowl before slipping them in - less mess and no chance of egg shells. When you're done with that, simply add further seasoning (if it needs it) and cover the pan with a lid so that the eggs can cook for 3 to 4 minutes...

Heat up your tortillas in the meantime - microwaving them for 40 seconds is probably best. Your eggs should be cooked now so all that is left to do is a bit of cheese grating - and that's it! We had ours with a splodge of soured cream/ yoghurt.. so delicious.

Homemade Guacamole

Now for my homemade Guacamole! My mum's recipe, this is pretty basic, but I am such a massive fan of guacamole and can't stand the shop bought stuff - it just isn't the same. It is so fresh and healthy - and avocados, as we all know, are fantastic for your skin and hair. To make (serving four people):

1 or two spring onions

5 ripe avocados (do a feel-test on them. They should be squidgy)

1 LARGE bunch of coriander

2 LARGE tomatoes

2 LARGE limes

1 fresh red chilli, deseeded and finely sliced

Splash of tobasco

Salt and pepper

Shake of cumin

Shake of paprika

Ok: first of all, skin and de-stone your avocados. Put them in a suitable serving bowl and chop or mash with a fork. Slice your chilli and spring onions; put your tomatoes in a separate bowl and cover them with freshly boiled water. After a couple of minutes remove them and take the skins off - they should fall off quite easily. Finely chop these and add to the avocados, along with the chilli and spring onions. Chop up some coriander and throw this into the mix; squeeze two limes and toss in the juice, before adding a quick douse of tobasco, salt, pepper, cumin and paprika. Garnish with extra coriander and serve with tortilla chips - or toasted pitta breads.