And when I stopped eating (most of) those things, I still missed Burrito Night.
So I started to make this:
This is my favourite dinner to cook, because it looks like you've made a real effort, but you haven't even really tried. Just 10 minutes before you wanted to eat you just chopped up an avocado and fried some green plantain slices.
This is how you do it.
I almost always make my pulled pork in the slow cooker because it takes care of it all for me without me needing to worry about burning it. Here's the method I use - and here's the recipe for this pulled pork, cooked with fresh thyme and sea salt.
I've only recently been able to get hold of plantains from one of the local supermarkets, and immediately I fell in love with them. Frying them while they're green gives you crispy on the outside but fluffy in the middle tostones that remind me of the best roast potatoes (before I gave up potatoes). YUM. I slice them up, fry them in coconut oil and then plunge them into cold water with chopped garlic floating about in it. Then I squash them flat with the bottom of a saucer and give them a second frying. When they're crisp and hot I lift them out and dredge them with salt. Here's the method for the tostones, here (I don't make the beans, by the way).
Peel, de-stone and chop a ripe avocado into chunks and plonk it into a bowl. Squeeze over a good pinch of salt and the juice from half a lime. Give it a stir and add freshly chopped coriander (cilantro) leaves. Job done.
I use whatever salad I have handy in the fridge, but this one was a combo of watercress, rocket and spinach leaves with a good drizzle of extra virgin olive oil over.
What do you reckon? Fancy a pulled pork dinner like this?