How to make Volachos (extended instructions)

Building on the recipe in the latest issue of the magazine here are some further instructions on how to make your volachos, pictures of the finished product and salsa, chilli and guacamole recipes. NB. if anyone is struggling with their three times tables then counting the spots on this plate should help (it's how I learnt).

Step 2

Step 3


Step 4

The Finished product

Or a big Volacho


To make this treat even more delicious why not make your own guacamole, chilli and salsa.

Guacamole
1 avocado (the riper the better)
1 clove garlic
1/2 lime juice
2 tsp Olive oil
salt and pepper to taste
grind the garlic, olive oil, lime juice together and then mix with the scooped out flesh of the avocado.

Chilli-con/non-carne
1 onion
1 clove garlic
1 chilli
1 red pepper
mushrooms
sweetcorn
beef or quorn mince
1 tin kidney beans
1 tin chopped tomatoes
paprika
cumin
pepper
chop all your veg finely (remember the volcano that you have to fit everything in is only the size of three tortilla chips). fry the onion and garlic and chilli in the spices to fully infuse the flavour then when the onion and garlic are turning soft add the mince and brown. next add the pepper followed by the mushroom and sweetcorn Last of all tip in your kidney beans and tomatoes and simmer for 20 minutes or until sufficiently reduced.

Salsa
(I'm not gonna lie to you, I've actually made this but how hard can it be?)
6 tomatoes
1 onion
3 mild chillies
coriander
lime juice
1 tbsp water
pretty much just chop everything reeeeeeeeeeeaaaaaaaaaaaaallllllllllllly finely and wap it all together.