October is Breast Cancer Awareness Month, and Mission Deli have come up with three easy and delicious ways to support Breast Cancer Care.
October is National Breast Cancer Awareness Month, and unfortunately most of us will know someone who has been affected by this terrible disease. My own mother died of breast cancer in 1994, aged just 54, so it’s a subject that is close to my heart.
For the third year in a row, Mission Deli is supporting Breast Cancer Care by pledging to donate £50,000 from the sales of their packs to the charity throughout October. Mission Deli has also given their Original wrap packs a stylish pink make-over for Breast Cancer Awareness Month.
The theme of this year’s campaign is ‘friendship’ so Mission Deli have asked food stylist and writer Rosie Birkett to come up with some fantastic recipes. These are all great for sharing with friends and use Mission Deli’s wraps in delicious ways. There’s a hearty Steak & Avocado wrap, a cheat’s Kimchi and Cheddar Quesadilla, and even a Spiced Apple Tart which uses Mission Deli wraps as the base!
So next time you’re in the supermarket, why not pick up a pack of Mission Deli wraps. It’s an easy and delicious way to support Breast Cancer Care.
Rosie Birkett’s Mexican inspired smoky steak wraps with avocado and charred corn salsa
Juice of 1 pink grapefruit
Juice of ½ lime
1 tbsp cider vinegar
1 pinch dried oregano
1 tsp smoked paprika
1 tsp cumin
1 tsp salt
1 tsp sugar
1 Corn on the cob
1 tomato (cubed)
½ red onion
½ red chilli
Juice of 1 lime
1 tbsp parmesan
- Mix the ingredients for the marinade in a bowl. Pour over the steak, cover and allow to rest & marinate in the fridge for at least two hours.
- To make the salsa, heat a heavy-bottomed frying pan over a high heat. Brush the corn with rapeseed oil and season with salt and place in the pan. Cook, turning until golden and charred all over.
- Slice the corn from the cob and mix with the cubed avocado, tomato, red onion, chilli, lime juice, coriander and parmesan and season to taste.
- Heat the pan you cooked the corn in until really hot
- Remove the steak from the marinade and sear for a couple of minutes on each side. Remove from the pan and rest for a few minutes.
- Slice the steak length-ways into strips
- Build your Mission Deli wraps with salsa, steak and garnish with some more coriander and pink pickled onions.
Rosie Birkett’s Cheat’s kimchi quesadilla with toasted sesame vegan mayo
This umami-packed quesadilla is perfect for sharing and is inspired by the spicy, savoury flavours of kimchi.
1 tbsp rapeseed oil
1/4 white cabbage, sliced
1/2 white onion, sliced
1 spring onion, sliced
100g vegan cheese
2 Mission Deli wraps
To make the cheat’s kimchi paste
- Blitz all the ingredients for the paste in a mini chopper or food processor.
- Heat the rapeseed oil in a non-stick frying pan. Add the paste and cook it off over a medium heat for a few minutes.
- Add in the onion, cabbage and spring onion and cook for about five minutes, until the cabbage is cooked and the whole lot is incorporated with the spicy paste. Set aside.
To make the Quesadilla
- Heat a non-stick frying pan over a medium high heat. Place one wrap in the pan and cover with half the vegan cheese.
- Top with the cabbage mix and then cover with the rest of the cheese.
- Place another wrap on top and cook for 3-4 minutes, until the cheese has melted.
- Flip the quesadilla onto a plate and then put it back in the pan with the uncooked wrap on the bottom.
- Cook for a further three minutes then slide out of the pan and cut. Mix the mayo ingredients together and serve alongside the quesadilla.
Rosie Birkett’s Spiced Apple Tart
Using two wraps layered up with butter and baked makes for an ingeniously easy pastry alternative for the base of this tart
- Preheat the oven to 180. Line a baking tray with greaseproof paper.
- Lay one wrap on it and paint it with melted butter. Lay the other wrap on top, paint with more butter and bake for 6 minutes.
- Meanwhile toss the apple with the remaining melted butter, sugar and cinnamon.
- Remove the base from the oven and arrange the apples on top in a circular pattern.
- Bake for a further 12 minutes or until the apples are cooked and the base is golden.
- Serve with natural yoghurt or creme fraiche. Perfect for breakfast, afternoon tea or dessert.