During London’s heat wave I had a serious Mexican food craving to the point where I would consider going the long way home so that I could stop by Wahaca’s pop up Southbank Experience and grab one of their amazing pulled pork burritos. I had some left over spicy tomato sauce in the freezer so decided to whip up some taco inspired pizzas.
You can keep the dough in a well sealed freezer bag in the fridge for 24 hours or freezer for up to 3 months (defrost in the fridge overnight) and any left over tomato sauce can also be frozen.
My old housemate Rob used to make this chilli all the time. It’s the best chilli I have tasted but in an unusual no tomato or peppers kind of way and can imagine it’s not everyones cup of tea. With the addition of red wine and cinnamon, this to me feels like a more authentic, spicier chilli con carne with its depth of flavours. Its quite fiery so I serve it with soured cream to take the edge off some of the heat. This recipe is from Jo Pratt’s The Nation’s Favourite Food
Admittedly, this isn’t a very summery dish but the weather in Cornwall last weekend wasn’t very summery either…..
Mum doesn’t have much of an appetite anymore so every time I go home I try to make her something and for this visit she requested cottage pie. I adapted Gordon Ramsey’s Shepherd’s Pie recipe to make a luxurious cottage pie as I don’t like lamb. I have also increased the liquid quantities to leave enough for a gravy once the mince has been strained into the pie dish.