Avocado and sweetcorn salsa

It’s raining and grey here in Yorkshire so I needed some food that is full of sunshine to cheer me up. This is a Mexican inspired recipe that’s easy to throw together.

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Avocoda and Sweetcorn Salsa (makes one small bowl full)

225g canned sweetcorn, drained
1/2 red onion, finely chopped
8-10 cherry tomatoes, quartered, and de-seeded if you don’t like the insides like me!
A handful of fresh basil, finely chopped
1 ripe avocado, peeled and diced
1 tablespoon of lime juice
1 tablespoon extra virgin olive oil
Salt and pepper to taste

1. Combine all the ingredients in a bowl and mix together well.  Leave in the fridge for a couple of hours before eating.

Fresh coriander is a good substitute for basil.

This is also nice mixed with cooled pasta shapes to make a pasta salad for lunch.

Blackcurrant, rosemary and chia seed jam

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This recipe is an amalgamation of two things, the inspiration comes from a very naughty but extremely nice treat, while the ingredients list focuses on things that are good for you. So overall a fairly balanced approach I’m sure.

To start with the inspiration…

I was lucky enough to receive a box of fudge for Christmas from Wonky Kitchen. They offer the most amazing range of flavours and the texture and taste of the fudge is unbelievably good. They had a stand at the Winter Food Festival in Harrogate and while I’m so happy they travelled there from Devon it’s a shame they aren’t based a bit closer to Yorkshire. (Luckily you can order from them online!) My box of fudge contained the following flavours; Cherry Brandy, Strawberry and Balsamic and Blackcurrant and Rosemary.

Next the ingredients …

I’ve been hearing lots about chia seeds and when I saw them in my local Home Bargains store I thought I’d give them a try.

I’ve put them to use here making a jam. The great thing is that there is no cooking involved so it’s very easy and quick to make.

Blackcurrant, Rosemary and Chia seed jam

100g blackcurrants
1 tbsp chia seeds
Leaves from one Rosemary stalk, very finely chopped
Honey

  1. Blend the blackcurrants in a food processor.
  2. Stir in the chia seeds, 1 tbsp warm water, the chopped fresh rosemary and around 1 tsp honey (more if you require your jam to be sweeter).
  3. Mix well.
  4. Chill in the fridge to allow the seeds to swell and create the jammy consistency.

This doesn’t keep for too long. Store it in the fridge.