Tortillas and guacamole
If you're entertaining at your holiday bach Louise Tilson has a light meal so simple you'll hardly have to leave your deckchair to make it. The key to making a good guacamole is to not let the avocado go brown. While mixing it together add the lime juice to prevent discolouring. The coriander and chilli add an essential kick to the dip. Tilson says make sure you don't discard the coriander stalks because they have more flavour than the leaves. "In one of my first catering jobs in London there were big bowls of guacamole at a wedding, with salsa and chips. It is a very fun, and flexible food to serve." Guacamole does not just have to be a dip. It can be used on spicy kebabs, on toast, or in a sandwich with parma ham. If you want to make your tortillas more healthy you can bake them with olive oil and garlic or chilli salt for 10 minutes at 200C. They keep very well in a sealed container. Tilson recommends a summery cocktail, like a vodka and cranberry, to accompany the tortillas. Alternatively try a Moscow Mule, which combines 4oz (29.5ml) of vodka, the juice of half a lime, a bottle of ginger beer, and freshly chopped mint. "Just be careful with the Mule, it can be quite lethal. The ginger masks the vodka and the drink can sneak up on you after a couple."
- Scoop out the avocado flesh into a bowl and mash it with a fork.
- Add lime juice, make sure it covers all the mix, to avoid browning.
- Add remaining ingredients and mix. Season with salt and pepper.
- Cut the tortillas into circles or squares.
- Fry in sunflower or canola oil for less than a minute and sprinkle on sea salt.
- Top the tortillas and guacamole with dollops of sour cream.