Let Texas meet Mexico in this Middle Eastern-style brunch. Leave out the eggs for a really quick vegan chilli that you can use to fill burritos or tacos
Top these corn tortillas with miso-marinated salmon, radish and avocado to make a speedy lunch or supper. Serve with lime wedges for squeezing over
Use black beans to make a mole, a rich, smoky Mexican sauce made with chillies, spices, nuts and seeds. Use it as a filling for tacos, jackets or quesadillas
Enjoy curly kale with creamy avocado, breaded chicken chunks, pink pickled onions, parmesan and a homemade ranch dressing in this smart salad
Stir together chopped mango, red onion, avocado, jalapeño, coriander and lime juice to make this punchy salsa – a zingy accompaniment for grilled meats
Use up leftover turkey and gravy from Christmas in this low-effort take on birria tacos. It’s perfect for Boxing Day
Make this easy weeknight meal by frying sweetcorn and halloumi with spices, then pile into soft tortillas along with avocado and a chipotle yogurt dressing
Serve this hearty green cabbage salad with smoked trout, prawns or chicken. Alternatively, swap for falafel, halloumi or marinated tofu for a veggie main
Use up leftover rice to make a salad packed with prawns, edamame beans, radish, cucumber, avocado and spring onions, tossed in a mirin and ginger dressing
Toss together king prawns, black beans, chopped avocado, cucumber and cherry tomatoes in a hot sauce and lime dressing to make this zingy summer salad
Enjoy this epic salad with pan-fried salmon tossed with giant couscous, black beans, baby spinach, avocado and peppers. It’s high in protein and fibre
Serve these tacos with creamy avocado and zingy pickled chillies. Roast a variety of mushrooms to introduce a meaty texture to the dish
