I wish all of my cravings were for healthy foods but, unfortunately, I don’t work that way. If I dare to venture out at the wrong time of the day I’m uncontrollable. Bags of crisps at the pub before dinner? A kebab at 3 am? I’ve been there. And if this is in public, imagine what I’m capable of behind closed doors, with no one to judge me! On my lonesome evenings the walk back from work turns into the road of temptations, tempted not to cook and eat bad food.

I have found that having a plan and a few quick and easy recipes up your sleeve is the best weapon to get you home safely. This one is my fiercest, with the added bonus of feeling like a treat. Although there is something naughty about eating your food wrap in bread it doesn’t have to be unhealthy. These homemade fajitas are packed with fresh vegetables and is so juicy you won’t even miss the cream and the cheese.

Don’t be scared of using your fingers in the kitchen. Sometimes they do the job much more quicker, and safer, than a knife. Cooking is a very sensual activity, each senses feeds us information. You could, for instance, get an idea of the quality an ingredient without tasting it: an out-of-season tomato feels sandy and a little dry to the touch even if it’s ripe.

So get your hands dirty. Nothing works better to remove the tomato seeds than a gentle push with the thumb or the tip of the index. Cutting them in quarters, or in 6 if very large, will expose the little pockets and give you easy access to the seeds. Weirdly, this is something I really enjoy doing. The texture makes me feel like a sculptor, shaping its creation.



Pulled pork fajitas with salsa cruda 2015-11-07 08:39:38 Write a review Save Recipe Print Total Time 25 min Total Time 25 min Ingredients Fajitas

2 Peppers, if possible of different colours. 1/2 Red onion 1/2 tbsp Olive oil 1 heaped tsp Cumin powder 1/2 Lemon, juice 2 portions Pulled pork (see recipe here) 4 small Tortillas

Salsa cruda

1 Tomato 1/2 Red onion 1 Garlic clove, crushed 1/2 Lemon, juice a small handful Fresh Coriander (cilantro) Instructions Start by evenly slicing the peppers and the onion into thick strips. Put a pan over medium-high heat, add the olive oil and fry the vegetables until they are nicely coloured and slightly soft, about 5-8 minutes. In the meantime start preparing the salsa cruda. Remove the seeds from the tomato and cut it into small cubes, about 5x5mm. Cut the onion in cubes of the same size. Back to the peppers: Turn the heat down to medium-low, add the cumin, salt and pepper and stir for a minute or two until evenly seasoned. Add the lemon juice followed by the meat and cook until the pork is heated through. To finish the salsa finely chop the coriander and mix all the ingredients in a bowl. Stir and check seasoning. Fill the tortillas to your liking, wrap tightly and enjoy. Notes I used 2 small tomatoes here instead of a big one. The size doesn’t really matter as long as the quantities are correct. Do with what you have at hand. Removing the seeds of the tomatoes may seem like a bore but you’ll end up with a watery salsa if you don’t and it will make a mess in your tortilla. Want some extra creaminess? Add a few slices of avocado. Store for lunch Store for lunch Don’t even think of making your tortillas in advance, they will be completely unappetizing and soggy. Store the meat and the salsa in two different containers and wrap the tortillas separately. Once at work, heat the pork only and assemble the fajitas in a plate. All your colleagues will be jealous! Singly Scrumptious http://singlyscrumptious.com/

With no technical knife skills needed, this recipe is effortlessly simple. You’ll be so proud of yourself for resisting all temptations, but mostly you’ll feel good about making something so delicious.