You know what you need? Some serious snackage. But with it getting so near to the end of the month, forking out on quality munch can be tricky.
Here's how to make some tasty treats yourself for less.
Preparation time: 5 mins
Vegetable oil, corn tortillas, sea salt, cracked black pepper.
DJ BBQ SAYS...
“Leftovers, dude. They rule! Quesadillas? Mexican leftover food turned rad. Paella? Spanish leftover food turned amazing. Homemade tortilla chips? They’re stale tortillas brought right back to life, man.
All you need to do to kick-start their heart is to throw them in boiling-hot oil, and then chest bump yourself to celebrate.”
Heat up an inch of vegetable oil in a deep frying pan on your hob. “You’ll know when the oil is hot enough and ready to go, as when you flick a small amount of water into it you’ll hear it fizz,” DJ BBQ says.
Take your sharpest knife and a pile of tortillas. Cut the lot into sixes. Fry in the oil until they turn brown.
If you’re feeling really mental, fry a few whole tortillas to make a tostada. Season with salt and pepper, then stab into guacamole.
Preparation time: 10 mins
Plum tomatoes, avocados, limes, salt and pepper, coriander, red chillis.
DJ BBQ SAYS...
“You’re not doing this right unless you’ve got a mountain of guacamole to plough through. My top tip? Make it on the day, and keep it chunky.
If you buy yours from a shop, that grey paste shit, I’ll hunt you down, my friend. Quit being a lazy douchebag. This is so simple and quick that you have no excuses not to do it yourself.”
Really roughly chop up your tomatoes. Don’t worry about slicing or dicing, just hack them up for a better texture.
Halve your avocados and remove the stone. Scoop out the flesh, add to a big bowl with the toms and immediately squirt them with lime to stop it all turning brown.
Mash up the guacamole mixture with the back of a fork. Season with a bit of salt and pepper, then roughly tear coriander over the top. Slice some red chillies for garnish, then throw down the back of your neck.