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This is a simplified version of a recipe in Mexican Food by Wahaca-founder Thomasina Miers. Feeds 4.

• 4 large, plain flour tortilla wraps
• 200g chorizo – whole not sliced
• 1 ball mozzarella cheese, torn into chunks
• 4 large handfuls of grated cheddar cheese
• 1 onion, chopped
• 1 clove garlic, chopped
• 500g potato
• fresh thyme
• olive oil, salt, pepper

Peel and cut the potato into 1cm cubes. Fry until soft, then set aside. In the same pan, fry the onion until soft, then add the garlic and cook for another couple of minutes. Cut the chorizo into chunks, put the potato back in with the thyme and fry for several minutes until everything combined and the potatoes have taken on a glorious reddish hue.

Spread a quarter of the mix on half a wrap, and add the cheese. Fold it over and squish down flat so you have a semi-circle. Brush with olive oil and cook on a hot griddle for a minute or two, flipping over and cooking both sides until the cheese melts. They will have pleasing scorch lines on them from the griddle and be slightly crisp and crunchy. Cut the half moon in to 3 or 4 wedges and serve – we had them with salsa, slaw and guacamole.

We also made a pescatarian version with prawns, smoked paprika and a dollop of pibil chilli sauce. Plenty of scope for veggie alternatives too – I’d like to try making them with squeaky cheese (aka halloumi).

No photos as they didn’t hang around long enough to snap. Delicious, quick & easy!

• Half a white cabbage
• 5 carrots
• 4 spring onions
• 6 radishes
• half a red onion
• 3 small apples
• 1 clove of garlic
• 1 large fresh green chilli, seeded
• 2 tbsp mayonnaise
• 2 tbsp plain low fat yogurt
• 3 tbsp red wine vinegar
• 3 tbsp olive oil
• 2 tsp Dijon mustard
• 2 tsp cumin seeds
• salt & pepper

Shred the veg in a food processor. Mix the wet ingredients in a jar, shake and combine with the veg. Treat with caution. But you’ll be back for more.

• over 2kg cherry tomatoes for £2
• 2 large aubergines for £1
• over 1kg broccoli for £1
• a huge whole salmon, filleted for £15 from the fish stall at the McDonalds end. A couple buying other fish there told us they’d had one from that stall and it was lovely.

Having found the fish we needed in Lewisham, we didn’t really need to go to Deptford. I’m afraid we went to Tesco – where I found Thai coconut milk for 69p a can (they also sell tins for 99p and £1.30 so make sure you find the right one – it’s called Cocofresh). We use a lot of this in curries. And as we weren’t going to Panda Panda I bought these udon noodles which I pimped with finely-sliced carrot, chilli, radish, peas and prawns. They were about £2.19 for 2 packets – and it was an excuse to get the Japanese mandolin out of the cupboard where it’s been for the last 12 years or so. They were tasty. And Chewy. I always insist on Chewy brand udon.

Suppertime! – ‘delightful and useful’ – The Guardian

I was thrilled that the lovely Jon Henley mentioned this site (and linked to it) in his piece on modern eating habits in The Guardian today.

If you’ve followed the link from the paper, welcome! This is my personal recipe blog – a scrapbook, a digital equivalent of a notebook stuffed with scribbled-down recipes and cuttings from magazines. It’s also mobile-friendly, so you can refer to recipes on the site on your phone while cooking.

Recipes on the site are tagged by ingredient – use the search box, ingredient drop-down box or the tag cloud. Contributions very welcome – the simple, tasty recipes that get you through the week.

best wishes

Giles Booth,
London.

• 187g unsalted butter
• 187g best dark chocolate – I used Green & Blacks
• 3 large eggs
• half tablespoon vanilla extract (a snip at £5.30 a tiny bottle!)
• 250g caster sugar
• 112g sifted plain flour (Basics – I know where to cut corners. On this, not the chocolate.)
• half tsp salt
• 150g of chopped walnuts – except I didn’t use walnuts, I used 150g of my home-made granola. I had the walnuts ready to go in, but I just chucked the cereal in at the last minute instead, on a whim. This was a very happy decision.

Heat oven to 180˚C. Line the tray with baking parchment.

Melt the butter and chocolate in a heavy-bottomed pan.

Beat the eggs in a bowl with the sugar and vanilla.

Measure the flour in a separate bowl and add the salt.

Let the melted chocolate and butter mix cool a little, beat in the eggs & sugar. Then add the flour and the nuts or cereal, beat until smooth and pour in your lined tray.

Bake for about 25 minutes – it needs to be mottled on top but still a bit gooey in the middle, so keep an eye on it. Nobody likes a dry brownie, everyone loves a moist one. The fruit and oats in the granola provide a perfect counterpoint to the soft brownies. They turned out even better than these.

Nom, nom, nom.

http://www.rivercottage.net/users/Every%20Day/

Missed the first half of the TV show but the noodles were a fantastic idea.

We used edible gold and white hologram glitter rather than single gold stars. They turned out even tastier than Reese’s and just as addictive.

Makes 48

Ingredients
For the base
50g/2oz soft dark brown sugar
200g/7oz icing sugar
50g/2oz butter, softened
200g/7oz smooth peanut butter (not wholenut)
For the topping
200g/7oz milk chocolate
100g/3½oz dark chocolate
gold buttons and edible gold stars to decorate, or other decorations of your choice

Method
1. For the base, place all the ingredients for the base in the bowl of a food processor. Blend the mixture until the mixture takes on a sandy texture.
2. Place 48 gold petit four cases in sets of miniature tart tins or mini-muffin tins (each indent about 4.5cm/1¾in in diameter).
3. Use one teaspoon of the base mixture to fill the bases of the petit four cases. Press the sandy mixture down into the cases as best you can to form a layer at the bottom of each paper case.
4. Place the milk chocolate and dark chocolate together into a heatproof bowl. Suspend the bowl over a pan of simmering water (the water should not touch the bottom of the bowl). Melt the chocolate gently while stirring.
5. Spoon teaspoonfuls of the melted chocolate onto the top of each of the sandy bases of the petit four cases.
6. Decorate the tops of the chocolate covered peanut butter cups with either a gold button or gold star in the middle of each and transfer them to the fridge. Let them set in the fridge, for about half an hour.
7. To serve, arrange the chocolate peanut butter cups in their cases on a clean plate.