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Cheeky little summer recipe

This recipe came about by accident. I was mooching about in the fridge to see what tasty snack we could make whilst out and about at the weekend. All we really had was some chicken fillets, bunch of asparagus and a pepper! So here it is Sweet Chilli Chicken and asparagus Quessilladas

• Frying pan (with lid)
• Spatula
• Plate for turning
• Sharp knife
• Bowl

serves approx 4 people

• Tortilla wraps ( 2 per person)
• 1 pepper – any colour!
• 6 mini chicken fillets or 2 normal sized fillets
• 4oz grated cheese
• bunch of fairly thin asparagus, or a jar of asparagus spears- fresh is best though!
• jar of sweet chilli dipping sauce
• Olive oil


1. Firstly marinate the chicken fillets in sweet chilli dipping sauce .
2. Heat olive oil in pan and add chopped chicken fillets ,along with the pepper and asparagus
3. Cook for approx 5 mins with the frying pan lid on – checking occasionally that it isn’t sticking or burning.
4. Once cooked place in a bowl covered with tin foil to retain the heat.
5. Ensure your frying pan still has a coating of oil, add a dash if not. Add 1 tortilla with ¼ of the cooked mixture on top with a handful of grated cheese. Place another tortilla on top. Cook for approx 1 minute- checking the bottom isn’t burning, there is nothing worse than a burnt bottom!
6. Get a plate and place over the tortilla, flip the frying pan and plate and you will have the nicely browned and crispy tortilla facing upwards on the plate! Place back into the frying pan.
7. Cook for a further 1 minute – again ensuring the bottom isn’t burning- as we have mentioned before it is harder to regulate a camping stove than your hob at home!
8. Transfer on to a plate or chopping board.
9. Finally , eat to your heart’s content

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