Culinary Guides

These are our weekend brunch quesadillas: crisp tortillas folded around bacon and soft scrambled eggs, served with a bright cherry tomato salsa, a sweet mango salsa, guacamole, and refried beans. The eggs and salsas do most of the talking, and a shower of fresh coriander ties it all together.

Ingredients

For the quesadillas

• Unsalted butter, for cooking
• 6 rashers unsmoked bacon, chopped
• 6 large free-range eggs
• Splash of milk
• 4 flour tortillas
• 1/2 small red onion, finely chopped
• 4 tablespoons cheddar or Monterey Jack cheese, grated
• Small handful chopped fresh coriander
• Cayenne pepper

For the tomato salsa

• 150 g (5 1/2 oz) small cherry tomatoes, chopped
• 1/2 red onion, finely chopped
• 1 to 2 teaspoons finely chopped hot green jalapeno chilies (from a jar)
• 1 tablespoon honey
• 1 lime, juice only
• Pinch of cayenne pepper
• 1/4 teaspoon salt
• Pinch of freshly ground black pepper
• 4 tablespoons chopped fresh coriander

For the mango salsa

• 1 ripe mango, peeled, stone removed, finely chopped
• 1/2 red onion, finely chopped
• 1 to 2 teaspoons finely chopped hot green jalapeno chilies (from a jar)
• 1 lime, juice only
• Pinch of cayenne pepper
• 1/4 teaspoon salt
• Pinch of freshly ground black pepper
• 4 tablespoons chopped fresh coriander

To serve

• 4 tablespoons sour cream
• Guacamole
• Refried beans

Directions

1. Make the tomato salsa: mix the cherry tomatoes, red onion, jalapenos, honey, lime juice, cayenne, salt, and black pepper, stir in the coriander, and set aside 30 minutes.
2. Make the mango salsa: mix the mango, red onion, jalapenos, lime juice, cayenne, salt, and black pepper, stir in the coriander, and set aside.
3. Heat the oven to 350F (180C) and lightly grease a large baking sheet.
4. Cook the chopped bacon in a knob of butter over high heat until crisp, then set aside to cool slightly.
5. Whisk the eggs with a splash of milk, salt, and pepper. Melt a large knob of butter in a nonstick pan over low heat and cook the eggs, stirring, until softly scrambled.
6. Brush each tortilla lightly with melted butter on one side. On one half of each, layer a quarter of the bacon, scrambled eggs, a couple of tablespoons of tomato salsa, chopped red onion, cheese, and coriander.
7. Fold the tortillas into semicircles, brush the tops with butter, and dust with cayenne. Cut each in half and set on the baking sheet.
8. Bake about 10 minutes, until golden and crisp. Cool slightly and serve with mango salsa, sour cream, guacamole, refried beans, and the rest of the tomato salsa.

The salsas and fillings can all be made ahead and refrigerated, so you only assemble and bake at the last minute. Sauteed peppers or spinach fold in nicely if you want more vegetables.

Grower's tip: cherry tomatoes are the most forgiving tomato to grow and the most generous, ripening in waves right through summer even in a pot on the step. Pick them dead ripe and deep colored for a salsa, when the sugars are highest and the skins slip easily.

The salsas are where the garden shines. Grow a few cherry tomatoes, keep some red onions in the ground, and grow cilantro on repeat so there is always a handful to chop.