Recipe by The Gibraltar Vegan instagram.com/thegibraltarvegan

This makes one medium sized serving bowl.

3 Medium sized white potatoes
1 Large carrot
140g Green peas
140g Sweetcorn
7g Cornichons
7 Tbsp Flying Goose sriracha mayo chilli sauce

1. Dice the potatoes and carrots
2. Boil these two ingredients in a pot until cooked, not al dente but not mushy either
3. Add the peas and sweetcorn and cook for a further three minutes
4. Drain the potatoes, carrots, peas and sweetcorn and leave to cool
5. Once cooled, dice the cornichons and add to the dish
6. Mix in the Flying Goose sriracha mayo chilli sauce
7. Leave for a few hours before serving to get the best taste, but it is ok to devour immediately

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Vegan since 2015, she is a lover of food and loves to try out new dishes, be it at home or dining out. This passion for creating new dishes led her to invent easy, tasty recipes that anyone can try, and that are now shared with The Gibraltar Magazine readers. Her gnocchi pesto dish is a firm favourite with everyone who has tried it. She loves opening her cupboard, and like an artist who mixes their paints to create new colours, she likes to combine, add and marry up foods with each other to create new dishes. Her mother used to say to her “You have to eat your mistakes”, luckily she said she doesn’t make too many but they are always eaten.