pestosprouts

Size is a problem for me.  I think everything looks better smaller. For me, it is one of the only reasons to have children – because their feet are so small and their shoes are so cute! Well that, and you can eat the leftovers their tiny bellies can’t manage.

My sister is small, a diminutive elf-sized pocket treat. A perfect size. I, however, tower over the land at 5’9″. My arms hang low, my knuckles trailing on the floor like a monkey and wearing heels makes me less statuesque, more the local transvestite. I’ve spent most of my life wishing for smaller feet, smaller hips…and a smaller appetite.

However, since I am the size of a giant, I need giant-sized portions.

Magic Burrito

This burrito was from Wholefoods. People of England *This is being said in a giants voice* we need to make Wholefoods nationwide! I went to Wholefoods in London. It was genuinely, hands down, the highlight of my trip - I should explain. I have a small obsession with supermarkets. I love them. Visiting new ones I haven’t been to before excites me. I’m going to America for my honeymoon in June and I can’t wait to finally go to Trader Joes, and see what a proper Wholefoods has to offer me – Wholefoods had the most amazing array of everything! The veg was amazing. Have you ever read a recipe and thought “where would I ever find that?” WHOLEFOODS!

They had a salad bar, one of the best I’ve ever seen, and a hot food counter with things that I can only dream of. This burrito, however, was incredible. It was one of the tastiest, mouth watering, memory making hand-held foods I have ever eaten! Known only as ‘The Magic Burrito’.

When I got home, I couldn’t shake off the need to make it. And with Dave’s excitment mounting that he was going to eat magic again, I set out to make slow-braised, beef burritos. The burrito was really really good. Truely, it really was, but it wasn’t magic. So I went back to the drawing board and what happened was fantastic. I switched out my beloved Mexican theme and tried it with a slightly Morrocan twist. The result? Magic!

Lamb and Butternut Squash and Feta Flatbreads

Serves 4

I made this for the two of us for tea and then we took one each for lunch the next day. It was so delicious hot, it was just as good cold. Dave’s asked for this for tea everyday since. He said it’s like the best kabab he’d ever had.

• 500g Lamb Mince
• Quarter peeled and de-seeded butternut squash – I, for some reason, always have some butternut squash left in the fridge. If you don’t, you could just leave it out. It was real good in there though!
• 2tbsp oil
• 1tsp cumin seeds
• 1tsp each of ground coriander and Chilli powder
• 1/2tsp each of ground ginger, ground cinnamon, dried mint and dried oregano
• 1 clove garlic – crushed
• About 2tbsp honey
• salt and pepper
• 2 carrots grated
• 1 thinly sliced red onion
• 100g feta
• 4 flatbreads/wraps
• lettuce leaves
• 100g hummus
• 100g plain natural yoghurt
• 1/4 cucumber, de-seeded and diced into small squares
• small bunch of coriander chopped

Pre-heat the oven to 180 oC/325 oF/Gas Mark 4.

Season the butternut squash with salt and pepper and mix 1tbsp of oil all over it. Roast in oven for 20-25mins, untill soft and browned.

Heat a frying pan with the remaining oil and Cumin seeds, add Lamb mince and fry until brown (I had to drain my mince as it was really fatty – If you buy lean you shouldn’t have to but, for some reason, my shops don’t seem to offer organic lean lamb mince) add all the dried herbs, spices and garlic and continue to fry, reducing the heat to medium/low

In a seperate bowl, mix yoghurt, cucumber and half the coriander, and season.

When the butternut squash is done, remove from the oven and leave to one side.

Add honey to the mince and season with plenty of salt and pepper, to balance out the sweetness from the honey, and the rest of your chopped coriander. When you taste it, all the taste buds in your mouth should tingle – mine are now just thinking about it.

Warm flatbread/wrap through in a hot, dry frying pan for about 10 seconds on each side.

Lay out your warmed flatbread/wrap, spread with 1/4 hummus, lay out 1/4 lettuce leaves, 1/4 hot lamb, and 1/4 butternut squash, adding your 1/4 feta over your hot ingredients and sprinkle over some of your carrot, onion and your yoghurt dip. Dave rolled his up, burrito style, I didn’t, I dug in with a knife and fork.

If you’re going to take the leftovers for lunch, roll into a wrap, but allow everything to cool before you do. I would also omit the yoghurt because I think it makes the wrap soggy. Dave did not agree and loved it.