al fresco heroes.
HOT WEATHER HACKS
Prep these quick and easy micro recipes ahead. Then, when the sun shines, you’re ready to upgrade your barbecue or transform a picnic
RECIPES AND FOOD STYLING EMILY GUSSIN
PHOTOGRAPHS INDIA WHILEY-MORTON
Let’s face it, when the sun pops out from behind the clouds, we don’t always have the luxury of abundant free time to try an array of intricate new recipes for outdoors. Sometimes we need recipes that are quick and easy because, well, life. This is where these genius summer hacks come in – you can mix and match these marinades, dressings, sprinkles and syrups to upgrade your regular summer repertoire with all the flavour and flair you could want. And we won’t tell anyone if you simply use them to zhuzh up some shop-bought favourites.
Inspired by the flavours of the Mexican seasoning blend Tajín, this toasted tortilla crumb combines chillies with zesty lime and sweet agave nectar
Chilli and lime tortilla crumb
Serves 6-8 (makes about 200g) Prep time 10 min Cook time 15 min
Cool, then transfer to a sealed container and keep at room temperature for up to 2 weeks.
MAKE AHEAD
KNOW-HOW
The is great on grilled corn (pictured) and aubergines or fresh tomatoes. Scatter it over grilled meats, salads, pasta or potatoes to add crunch and flavour.
• 80g tortilla chips
• 40g pumpkin seeds
• ½ tsp chipotle chilli flakes
• ½ tsp chilli flakes
• ¼ tsp cayenne pepper
• Finely grated zest and juice 1 lime
• 1 tbsp agave syrup
• 1 tbsp olive oil
1 Heat the oven to 180°C/ 160°C fan/gas 4 or an air fryer to 160°C. Put the tortilla chips in a bowl and bash with the end of a rolling pin until roughly crushed. Add the pumpkin seeds.
2 Put all the chilli flakes, the cayenne, lime juice, agave, oil and a pinch of salt and pepper in a medium pan over a low-medium heat. Warm gently until combined. Remove from the heat, then stir in the crushed tortillas and seeds.
3 Spread out on a baking tray or air fryer basket. Bake in the oven for 12-15 minutes, or 6-8minutes in the air fryer, until dry and fragrant. Stir in the lime zest while hot, then season to taste with salt and pepper.