Relying on the British weather is tough, especially when your backyard BBQ is sitting there, calling your name. Sun or not, we’re here to help. Release your inner chef with our series of all-weather recipes, easily made from the comfort of your kitchen (if raining) or bbq (if sunny).
So tongs out, umbrellas away, ‘Kiss The Chef’ apron on. Let’s cook.
1 Bag salted tortilla corn chips
1 Avocado, peeled, stone removed and cut into chunks
1 Red chilli, very thinly sliced
2 Tbsp pickled Jalapeño slices
4 Tbsp GBK Blue Cheese Mayo
3 Tbsp GBK House Relish
Pre-heat the oven grill. Arrange the tortilla corn chips on a large oven-proof plate and crumble over the feta. Grill until tortilla chips begin to colour slightly and feta is warm.
Scatter over the avocado chunks and spoon the GBK Blue Cheese Mayo and GBK House Relish over the top. Finish with the chilli and jalapeño slices, coriander leaves and a couple of lime wedges.
Sprinkle with cayenne pepper (optional) and serve immediately.