serves 2 generously / preparation : 6 minutes
equipment : food processor or blender, large saucepan
1 ripe avocado
A handful of basil leaves
1–2 garlic cloves
35 g (1 oz/¼ cup) pine nuts
400 g (14 oz) gnocchi
Boil a full kettle. Peel the garlic cloves and place in the food processor or blender. Scoop in the avocado flesh and add the pine nuts, basil, 1½ tablespoons extra virgin olive oil and some salt and black pepper. Blitz until smooth.
Pour the boiling water into the saucepan, season generously with fine sea salt, and add the gnocchi. Cook according to the packet instructions, then drain. Stir through the avocado pesto and drizzle with extra virgin olive oil. Serve immediately.
serves 4 as a snack / preparation : 8 minutes
equipment : large heavy frying pan, absorbent paper towel
250 g (9 oz) Padrón peppers
Togarashi, for sprinkling
Wash the peppers and dry thoroughly. Heat 3 tablespoons olive oil in the frying pan until very hot. Carefully add the peppers and turn to coat in the oil. Cook for 3–4 minutes, shaking frequently, until they start to blister and the skin turns brown in patches. Don’t overcook. Remove and drain on paper towels. Serve immediately sprinkled with togarashi.
NOTE Beware of the occasional very hot pepper.
serves 1 / preparation : 5 minutes
equipment : microwaveable mug (of at least 350 ml/12 fl oz capacity), microwave
2 tablespoons self-raising flour
2 tablespoons cocoa powder
2½ tablespoons caster (superfine) sugar
2 tablespoons milk
Put the flour, sugar, cocoa and egg in the mug. Whisk. Add the milk and 2 tablespoons vegetable oil. Stir until smooth.
Microwave on high for 3 minutes.
Serve dusted with icing sugar if you like.