These tasty recipes from Dean Edwards are just what you need after a night on the tiles

DEAN Edwards shares his recipes for two tasty home-made hangover foods.

Hang-Avo cure pizzas

2

Serves: 4

Prep time: 10 mins

Cooking time: 35 mins

Cals: 680

Sat fat: 13g

*200g baby plum tomatoes, halved

*2 cloves garlic, crushed

*1tbsp olive oil

*200g chorizo, diced

*4 free-range eggs

*4 flour tortillas

*Sriracha sauce

For the guacamole

*3 large avocados

*1 red onion, diced

*1 red chilli, deseeded and diced

*1 clove garlic, crushed

*3tbsp fresh coriander, roughly chopped

*Juice 1 lime

1. Preheat the oven to 150°C/130°C fan/gas mark 2. Place the tomatoes on to a baking tray, scatter over the garlic, then drizzle with a little oil and season with salt and pepper. Roast in the oven for around 30 minutes, then remove and set aside.

2. While the tomatoes are roasting, fry the chorizo in a pan with a little oil for 3-4 minutes, then set aside.

3. For the guacamole, mash the avocados in a bowl, then add the onion, chilli, garlic and coriander. Add lime juice to taste, mix well and season with salt and pepper.

4. Fry the eggs in a splash of oil. While they  are cooking, toast the tortillas in a dry pan.

5. Spread the guacamole on the tortillas, top each with chorizo, tomatoes and an egg. Drizzle with sriracha sauce and enjoy!

Cheeseburger pasta bake

2

Serves: 4

Prep time: 15 mins, plus 30 mins chilling

Cooking time: 25 mins

Cals: 824

Sat fat: 18g

*500g beef mince

*1 heaped tsp garlic powder

*1 heaped tsp dried mixed herbs

*125g mozzarella, cut into chunks

*3 cloves garlic, crushed

*1 red onion, very finely diced

*1 x 500g carton tomato passata

*50ml tomato ketchup

*300g farfalle pasta

*70g Cheddar cheese, grated

*1 brioche roll, grated into breadcrumbs

*60g cornichons or gherkins, finely diced

1. In a bowl, mix the mince with the garlic and herbs. Season well with salt and pepper. Take a golf-ball-sized amount of mixture, and flatten it in the palm of your hand. Place a piece of mozzarella on top and mould the mixture around the cheese, then add more mince and shape it into a ball. Repeat until all the mixture has been used – you should have about 12 large meatballs. Chill in the fridge for 30 minutes.

2. Fry the meatballs for 5-6 minutes until browned, then set aside. In the same pan, fry the garlic and most of the onion over a medium heat for 5 minutes. Add the passata and ketchup. Simmer for 5minutes until thickened, then season.

3. Preheat the oven to 200°C/180°C fan/gas mark 6. Cook the pasta according to packet instructions, drain, then toss in the sauce.

4. Put the pasta and meatballs into a baking dish and top with Cheddar, breadcrumbs and any leftover mozzarella. Bake in the oven for 20 minutes. Sprinkle on the cornichons and remaining onion, and serve.