Anna Haugh's Quarantine Happy Hour

Anna Haugh is the chef proprietor of Chelseas’s Myrtle in London. She also appeared on the latest instalment of Ready, Steady, Cook on BBC1. We caught up with Anna the other week, at our virtual Happy Hour. We talked about the dream wild night out - it included a pit stop at The French House and ended the night at Trisha’s in Soho…LET US OUT SO WE CAN GO!

While we’re stuck inside, we may as well make the most of it! Which is why Anna shared with us, her favourite afternoon tipple during quarantine. Plus! A spicy bean dip to go alongside…

Make it home for your own happy hour in real life!

INGREDIENTS

2oz tequila or vodka

1oz lemon juice

1-2tbs of honey

METHOD

Combine ingredients in a glass, add ice, shake and strain in your favourite martini glass.

Happy Hour is served, quarantine style!

METHOD

Go Edward Scissor hands on your tortilla and pop into the oven for 5 mins at 180, you can add olive oil and seeds if you like.

Roughly chop your garlic and onion, add to pot with salt and butter. Sweat those bad boys down. Add spices and then tomatoes, sweat some more baby! Add kidney beans then purée. Add zest and juice of your two limes, add sugar and season to taste.

Chill it.

Then fold in yogurt and top with coriander.

Serve with your Edward Scissor hands tortilla chips.

Anna’s Spicy Bean Dip

INGREDIENTS

1x tin of kidney beans - any kind of beans will do - except baked beans!

2 limes

2 tablespoons cumin seeds

3 cloves garlic

1 small red onion

2 tomatoes chopped

1 tsp chilli flakes

Spoon of butter

1 teaspoon salt (less if ground)

1 teaspoon sugar

2 tablespoons of Greek yogurt or creme fraîche (low fat works fine)

Fresh coriander

1 tortilla wrap