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Quesadilla Paste: Water, glucose syrup, salt, tomato puree, yeast extract, ground spices (cumin, chipotle sauce, chili, smoked paprika, coriander), red pepper juice, rapeseed oil, garlic, salt, white wine vinegar

Pico de Gallo spice: Sugar, salt, West Country cider vinegar powder, ground chili, ground coriander, natural lemon flavorings, natural lime flavorings

Spicy BBQ Sauce: Fructose, sugar, tomato puree, white wine vinegar, glucose syrup, water, lemon juice concentrate, salt, smoked paprika, caramelized sugar syrup, red pepper concentrate, ground cayenne, onion powder, garlic powder, ground pimento, ground thyme

- 500g vegetarian ground meat
- 2 large red onions, finely chopped
- 4 tomatoes, finely chopped
- 1/2 cucumber, finely chopped
- 8 tortillas
- 250g grated Cheddar cheese
- 200ml sour cream
- Vegetable oil
- Guacamole

(1) Prepare the filling:
Sauté half of the red onion in some oil for 3 minutes in a pan.Increase the heat and add the ground beef, cook for 3 - 4 minutes until lightly browned. Add the Quesadilla Paste and half of the chopped tomatoes, and cook for 5 minutes.

(2) Prepare seasonings:
For the salsa, place the other half of the red onion in a bowl along with the remaining chopped tomatoes and cucumber. Add Pico de Gallo seasoning, mix, and set aside.
For the dip, mix the spicy BBQ sauce into the sour cream and set aside.

(3) Prepare the Quesadilla
Heat some oil in a large non-stick pan, place a tortilla in the pan, top with beef filling and grated cheese, melt slightly. Place the second tortilla on top, press lightly, and flip. Cook on both sides until golden brown and crispy. Cut into wedges and serve with salsa, dip, and guacamole.

- about 6 large dried Ancho chiles
- 1 cup cooking liquid (reserved see instructions)
- 1 cup vegetable stock
- 5 garlic cloves, peeled and smashed
- 1 teaspoon ground cumin
- 1/2 teaspoon ground oregano
- 1/2 teaspoon ground cloves (can be left out)
- 1 tablespoon granulated sugar
- 1 teaspoon sea salt (more according to taste)
- freshly ground black pepper
- 1 package sieved tomatoes
- 1 tablespoon olive oil (can be left out)

(1) Place the dried chiles in a medium-sized sauce pot and add enough water to cover them.

(2) Bring the water to a boil and then cover the pot and remove it from the heat. Let the chiles hydrate in the hot water for about 20 minutes.

(3) Remove 1 cup of the water from the pot and pour it a blender.

(4) Then remove the chiles from the pot. Use your hands or a paring knife to gently remove the stems and seeds. Then add the chiles to blender.

(5) Add the stock, garlic, spices, sugar, salt and pepper.

(6) Purée until the sauce is completely smooth.

(7) Stir in sieved tomatoes and olive oil (if using)

(The sauce should keep for at least 3 weeks in an airtight container in the refrigerator.)

- 6 dried guajillo chillies
- 6 dried arbol chillies
- 2 dried ancho chillies
- 1/3 cup Sriracha
- 3 tbsp vegetable oil
- 1 (28 oz) can tomato purree
- 3 tbsp unsalted butter
- 1 large red onion, sliced
- 4 garlic cloves, minced
- 3 lb tail-on-shrimp, peeled and deveined
- salt and freshly ground black pepper
- steamed white rice, to serve
- chopped fresh parsley, to garnish

1) In a medium pot, bring 4 cups of water to a boil. Set a skillet over medium heat. Toast all chillies in the dry skillet for 3 min on each side. Once the chillies are toasted, drop them in the boiling water, cover, turn off heat. Let steep for 20 min.
2) Drain the water, reserving about 1/4 cup. Discards chilli stems and seeds. In a blender or food processor, combine chillies, reserved cooking liquid, Sriracha, 2 tbsp oil and puree until smooth. Pass mixture through a medium mesh strainer into large saucepan. Add tomato puree and place over high heat. Bring to a gentle boil, lower heat to medium and simmer until sauce reduces and thickens slightly, 12 - 15 min.
3) In a separate pan or skillet, heat butter and 1 tbsp oil over medium high heat. Add onion and cook until it starts to soften, 6 - 7 min. Add garlic and shrimp and cook for an additional minute.
4) Pour in the tomato / chilli sauce, stirring to combine, and cook it all together until the shrimp are cooked through, 3 - 4 min. Season with salt and pepper to taste.
5) Serve over steamed white rice, generously spooning any additional sauce onto the shrimp and rice. Garnish with chopped parsley.