Roast veg burrito

'A Sunday treat'

Mexican food in England is often not good (some of it is good but almost none of it is great) but there is something all encompassing and comforting in the idea of a burrito. When you go for one (particularly if you are vegetarian) they often tend towards either the brand or the ‘one note’ spicy type. They also often come bafflingly with lettuce which bothers me. What follows is a ludicrously complex burrito made of lots of bits and bobs that allow for a high quality’ make your own way’ style burrito (you don't have to make everything just the salsa and veg are good enough for a weeknight).


Roast corn salsa

Fresh corn on the cob (not always worth it but here it is)
Tomatoes(chopped to the size you like your salsa, I like about the same size as the sweet corn)
Onion (chopped finely)
Red chill(chopped finely)
Lime (zest and juice)
Salt
Coriander (fresh, finely chopped)
Butter

1. Mix your onion with a small amount of salt. Leave at room temperature for at least ten minutes but potentially much longer. This will temper the heat of the onion and soften the acidity.
2. Roast your corn on the cob either in the oven or the barbecue.
3. Take a long knife and cut the kernels off the cob. If you aren’t confident in you knife skills cut the cob horizontally. Toss the kernels in a small amount of butter then allow to cool.
4. Drain any liquid that has collected under the onions then combine ingredients seasoning with lime and salt (as necessary)

Refried beans

A can of kidney beans (any kind of beans don't sweat it)
Henderson’s relish (Worcester sauce if you can't get Hendo’s)
Garlic (4-5 cloves sliced thin)
Larger(nothing special just a glug)
Neutral oil (whatever you have)
Cumin powder
Salt

1. Saute the sliced garlic in oil in a high sided skillet. You are looking to toast it until it is almost burnt. You are looking to achieve a kind of golden toasty colour.
2. Drain the can of beans and add it to the pot whilst continuing to stir then deglaze the pan with a glug of larger.
3. Mash the beans on the heat with a metal masher, wooden spoon, or fork .
4. Add a dash of Henderson's relish, a small shake of cumin.
5. Combine and season to taste.

Avocado cream
Avocado (one makes makes quite a lot, more than you think)
Garlic (one clove grated in a micro-plane)
Lime juice (half a lime)
Water
salt .

1. Put the avocado, garlic and lime in a blender with enough water to ease the blending process.
2. Blend the hell out of it.
3. Slowly, cautiously add water until you achieve the consistency of soured cream whilt still pulsing to combine
4. Season to taste
5. Store with cling film touching the surface and refrigerate.

Roast veg

Whole red chilies
Peppers (chopped)
Courgette (chopped)
Aubergine (chopped)
Butternut squash (potentially)
Smoked paprika
Cumin powder
Oregano
Chili flakes
Salt

1. Toss the vegetables in the spices and roast in an oven at 200 degrees.
2. Put colour on the veg separate the chilies and cut into slivers.
3. Add salt to taste.

Serve the lot up in bowls on the table along with grated cheese and jalapenos and rice. Let everyone make their own at the table.  We made homemade tortillas for this because we couldn't get any what with the viral crisis that the world is currently facing we used this recipe they came out pretty nicely but i would say are only really worth the effort if you're showing off.