We’ve adapted these international favourites for life on the road

Method:
Using your potato masher, mash together all the ingredients 
in a large bowl.

Add in a little water if needed, and mash again until smooth. Using a wooden spoon, beat until very smooth.

Method:
Mash the avocado in a bowl. Mix in the salsa and sour cream.

Serve with any Mexican dish, or just corn chips for dipping.

Ingredients:
1 avocado

1 tablespoon salsa in a jar (mild, medium or hot)

1 teaspoon sour cream

Ingredients:
Can of cooked chickpeas, drained

1 clove garlic, minced

60ml olive oil

1 heaped tablespoon Tahini paste (from large supermarkets)

1 teaspoon cumin powder

1 tablespoon lemon juice 

Method:
Mix the crushed garlic into the yoghurt and add the lemon juice a teaspoon at a time, testing for taste. Mix well and chill before serving.

Ingredients:
250ml Greek yoghurt

1 small clove garlic, crushed

2 teaspoons lemon juice

Grated cucumber (optional)