PICK UP LIMES BOOKS RECIPES

Steps:

• 1. Place a griddle pan on a medium-high heat to warm up. 2. Once hot, carefully add the corn and cook for around 15 minutes, or until hot through and lightly golden all over, turning with tongs regularly for even cooking. 3. Remove to a chopping board and leave to cool slightly. 4. Hold the charred corn steady on the board using a tea towel to protect your hand, then carefully run a knife down the sides to cut off the kernels, then put the kernels in a mixing bowl. 5. Pick and roughly chop the coriander leaves, discarding the stalks, then add them to the bowl. 6. Cut the chilli in half lengthways. 7. Hold the stalk end of each half steady, then run a teaspoon down the cut sides to scoop out the seeds and white pith. 8. Finely slice half the chilli, place in the bowl (save the rest for another recipe), then wash your hands thoroughly. 9. Trim and finely slice the spring onions, then add to the bowl. 10. Chop up the tomatoes and add them to the bowl with a tiny pinch of salt. 11. Cut the limes in half. 12. Squeeze all the juice into the bowl, drizzle over the extra virgin olive oil and mix well, then serve.

Steps:

• 1. Place the beef on a board and lightly score one side.
  2. Bash the cinnamon, cumin, paprika and oregano in pestle and mortar, then rub into the cuts in the beef. Season well with sea salt and black pepper, drizzle over a little oil and brown the brisket well in a large pan over a high heat.
  3. Place the bay leaves, whole peppers, plum tomatoes (breaking them up with the back of a spoon as you go), and the stock in a large pot and bring to the boil.
  4. Meanwhile, deseed half the chillies, then finely slice them all. Peel and finely slice the onions, then pick and finely chop the coriander.
  5. Add the chilli and onion to the pan with the brisket, cook for 5 minutes, then transfer the lot to the large pot, cover, and leave to simmer for 4 to 4½ hours, or until beautifully tender, stirring occasionally and adding splashes of water to loosen, if needed.
  6. Gently pull the beef apart using 2 forks. Remove the bay, add a little vinegar to taste, scatter over the coriander and adjust the seasoning to taste.
  7. For the guacamole, squeeze the avocado flesh into a bowl, discarding the skin and stones. Pick and roughly tear in the coriander leaves, peel and finely gate in the red onion, and squeeze in the lime juice.
  8. Have a taste, then tweak with more salt, pepper or lime juice, if needed. Roughly chop then scrunch in the tomatoes, picking out any large bits of skin.
  9. Deseed and finely grate in the chilli flesh and mix well. Serve with the chilli, tortillas and dollops of yoghurt. Delicious served with a fresh green salad on the side, too.