Spicy Tomato Salsa

Salsa is so easy to make and there are so many recipes, with several possible ingredients to include or exclude. I like to keep things pretty basic for salsa, but most importantly, I really want to taste the tomatoes, and not let the other flavours dominate. This means that using good quality, fresh tomatoes is really important. I like to use cherry or piccolo tomatoes as I find them the most flavoursome.

One crucial aspect of a salsa recipe is the spiciness. It's really easy to alter the spice level, although it may take a few attempts to get it right. Personally, I go for a pretty hot flavour but the milder varieties taste great too.

There are many salsa recipes to choose from, but the recipe below is very quick and easy to make. Serve on a Mexican dinner night, alongside burritos or fajitas.

10 cherry tomatoes, diced
Half tsp chopped coriander
1 tbsp lemon juice
Half red chili, chopped finely
Half spring onion, chopped finely
Salt/Ground black pepper

The best way to do this is to dice the tomatoes then place them on a chopping board. Add the chopped chili, spring onion, and coriander. Now with a sharp knife, chop quickly across the mixture until all the ingredients blend together, without it becoming mushy.

Then, place in a bowl, add the lemon juice, and mix well. Season to taste.

If you prefer a milder taste, you can omit the chili, or simply add less.

Guacamole

I hate buying guacamole. It is so easy to make, and generally, the homemade versions taste much better. The only difficulty can be getting a sufficiently ripe avocado. Once ripe, an avocado goes out of date quite quickly, so supermarkets can be reluctant to stock ripe avocados. An exception to this rule is Waitrose, which stocks both under-ripe and perfectly ripe avocados. So if you are planning on making guacamole tonight, then Waitrose supermarket (for those in the UK) is your best bet. If not, buy an under-ripe avocado a few days in advance. You will know how important a ripe avocado is when you try and make guacamole with an under-ripe one. The flesh of a ripe avocado should be really soft and mushy, so it is very easy to mash up. An under-ripe avocado requires some more elbow grease....

1 avocado
1 clove garlic, finely chopped or crushed
1 tbsp good olive oil
1 tbsp lemon juice
1 tsp chopped parsley
Salt/ Black pepper

Cut the avocado in half. Remove the skin from each side and place the flesh in a bowl. Add the remaining ingredients to the bowl and mash with a fork.

Season to taste.

Serve on the side of burritos or fajitas, or have as a snack with tortilla chips.

Roast Beef Tomatoes with Garlic and Basil Topping

I find I use cherry tomatoes and baby plums in cooking a lot because I love the sweetness they add to dishes. But I feel that I have neglected the other tomato varieties! Good beef tomatoes can be hard to get as they are often lacking in flavour, but a good, ripe beef tomato can be roasted to make a great side dish. I add a little topping to it in this dish for some added oomph.

Serves 2

2 ripe beef tomatoes
1 clove of garlic, finely chopped
2 tbsp of breadcrumbs
1 tsp of chopped basil

Preheat the oven to 180 C

Slice the tops of both tomatoes and discard.

Mix the breadcrumbs, garlic, and basil in a bowl. Press down onto the top of each tomato.

Place in a oven dish and bake in the oven for 20-25 minutes.

Makes a delicious accompaniment to roast chicken or baked fish.

Roasted New Potatoes with Rosemary

This recipe makes a gorgeous and filling side-dish that is surprisingly light and perfect for winter dinners. Serve with fish or meat.

Serves 2

500g new potatoes
1 tbsp good quality olive oil
1 tbsp chopped rosemary
Salt and ground black pepper

Preheat the oven to 180 C (200 C if not a fan oven)

Put the potatoes in an oven dish, drizzle the oil over the potatoes and mix them around in it. Sprinkle the rosemary on top and season with salt and freshly ground black pepper.

Roast for 45 minutes. Pierce with a knife to test they are cooked through.

Maple Syrup Roast Vegetables

I have been pouring maple syrup over my porridge most mornings recently and I'm loving it! In fact, I've been loving it so much that I have been seeking out more uses for maple syrup. I often make roast vegetables as a side dish and I think they are a great accompaniment to a meal. But I have been using the same recipe for a while so I decided to try something a little new recently and so threw in some maple syrup. Great results!

I like to make roast carrots and parsnips but sometimes throw in peppers and shallots as well. It's all about personal preference!

Serves 4

2 large carrots
2 large parsnips
1-2 tbsp maple syrup
1 tbsp olive oil
1 clove garlic, finely chopped
Salt and pepper

Preheat the oven to 190 C

Chop the carrots and parsnips into chunks. I would recommend par-boiling the carrots for 5 minutes before roasting.

Add about 1 tbsp of good quality olive oil and 1-2 tbsp of maple syrup.

Season with salt and pepper and add some finely chopped garlic.

Roast for 20-25 minutes

Serve with meat, fish or more vegetables!