Phil Vickery’s quesadillas and flapjacks
Today we’re inviting you to take a peek inside the This Morning store-cupboard. Phil’s with us to show you how to create a main course and a dessert using just your leftovers. First he’s treating us to his delicious veggie quesadillas, before creating some beautiful honey flapjacks.
Phil’s cheesy bean quesadilla
Serves: 4
Ingredients
1 x 400g can baked beans
1 x 400g can kidney beans, drained
1 x 185g can sweetcorn, drained
½ small onion, very finely chopped
Pinch dried chilli flakes
200g Cheddar cheese, roughly grated
4 tbsp roughly chopped, fresh coriander
½ bag baby spinach leaves
8 medium soft wraps
Method
1. Place the baked beans, kidney beans, sweetcorn, onion and chilli flakes into a bowl and mix really well.
2. Add the cheese and coriander, then mix well again.
3. Place a tortilla into a dry frying pan, add a quarter of the bean mix, sprinkle over a few spinach leaves. Top with a second tortilla and place the tortilla on a medium heat to start the cooking process.
4. Cut a piece of baking parchment to fit snugly on the top tortilla.
5. Gently heat a second frying pan and then place on top of the baking parchment so you cook from above and below. You can pop the pans into a hot oven to cook through if you want, or keep the cooked ones warm.
6. Repeat until all 4 are cooked, then serve.
Phil’s flapjacks
Serves: 12
Ingredients
100g salted butter
3 level tbsp runny honey
60g sugar
350g porridge oats
2 large ripe bananas approx 250g
Method
1. Preheat the oven to 190C/gas 5. Line a 23cm shallow square baking tin with parchment.
2. Place the butter, honey and sugar into a large pan and allow to melt over a medium heat. You can gently warm it in a microwave for 3-4 minutes on medium setting.
3. Stir the oats into the melted mixture. Roughly mash the bananas with a fork then add to the oat mix.
4. Spoon into the lined tin, level and press down slightly.
5. Bake in the oven for 20-25 minutes until golden (I tend to slightly undercook or the flapjack can become crunchy).
6. Once cooked remove and gently cut ¾ of the way through into 12 pieces, then leave to cool.
7. Once cooled, finish cutting with a sharp knife.