I only posted last week's recipe yesterday (Sunday is a flexible 'floating' day and I've been counting it as either the start or end of a week depending on whether I've cooked anything else new that week).

This week's recipe came from the book Little Red Gooseberries and consists of corn tortillas with a bean and vegetable sauce. As usual, we altered the recipe according to what we had in the kitchen. These quantities serve 4.

Sauce

Finely chop an assortment of vegetables.

• 1 red pepper

• 1 medium onion

• 1 courgette

• 1 leek

• 2 cloves of garlic

Fry gently for a few minutes then add 1 tin of chopped tomatoes. Add herbs and spices:

• a pinch of dried chilli

• a pinch of cumin

• a pinch of mild curry powder

• 1 bay leaf

• 1 tbsp chopped parsley.

Simmer until the vegetables have softened then add a drained tin of beans, such as borlotti or kidney beans.

Tortillas

• 100g wholemeal flour

• 100g fine cornmeal

• ½ tsp salt

• 2 tbs vegetable oil

• approx 60-100ml of water (The original recipe said 600ml - this must have been a mistake. We had added 150ml and the mixture was too runny. We had to add extra flour to rescue it.)

Put the flour, cornmeal, salt and oil into a bowl. Slowly add the water, stirring all the time. Do not add all the water at once - you might not need the full amount.

Knead the mixture until it is firm.

Divide the dough into 8 portions. Flatten them out and fry them in a lightly oiled pan for 2-3 minutes on each side. Keep the cooked ones warm in a low oven (approx gas mark 1) while the remainder cook.

Photos:

The vegetable sauce, before the beans were added.

A tortilla being cooked.

The final meal being served, with some cheese crumbled on top.