<div style="page-break-before:always; page-break-after:always">It&rsquo;s surprising what you can find yourself chatting about when photographing a van for a feature in this publication. While shooting Claire and David Barlow&rsquo;s latest DC Camper Sales T6 conversion, we discovered that not only was the van built to a five-star level, but the couple were also fans of the RidgeMonkey XL sandwich toaster. Like many other people, we had both discovered that even though it does make an incredible toasted sandwich, my particular favourite is currently a Tuna Melt on granary bread, it does so much more. Claire suggested this particular recipe as it&rsquo;s one of her favourites. If you&rsquo;re a bloke and you&rsquo;re cooking for yourself, then you could save yourself some hassle and buy a can of Chilli and use that, otherwise follow this. The trick with this device is to use the lowest heat setting you have and be patient as you are effectively creating a mini oven. There are a few different options to choose from when making your purchase, but I plumped for the XL over any of the others as I felt it offered the most flexibility. This month&rsquo;s recipe is more a set of guidelines rather than strict rules. You can make things as mild or as spicy as you wish. Also, the number of mouths you have to feed, effects how much of each ingredient you need. The trick is not to overfill the tortilla, or else you won&rsquo;t get it closed sufficiently. The cheese helps to seal things, but again, don&rsquo;t overdo it or it will leak into your toaster and that&rsquo;s not what you want at all. I&rsquo;ve used a piece of Beef skirt here, but you can use whatever cut of meat you prefer. Or, if you&rsquo;d rather, either replace the meat with Quorn or Red and Green Peppers. This recipe can be cooked entirely in your RidgeMonkey, or you can make them in advance and simply use it to warm them up when you get to your destination.<div style="page-break-before:always; page-break-after:always">Ingredients: 1 Steak2 or more Flour Tortillas4 White mushrooms, washed3 Plum tomatoes, thinly sliced80z Cheddar cheese, grated1 Fresh chilli, chopped1 Red onion, finely chopped+ Cayenne pepper, paprika, cumin, salt and pepper to tasteMethod: 1. Season the meat on both sides with a little olive oil, salt, pepper, paprika and cumin.2. Cook in the RidgeMonkey over a gentle heat until it&rsquo;s done to your liking.3. Remove and allow to rest.4. Add the chopped vegetables to the RidgeMonkey and saut&eacute; until the onion becomes slightly translucent.5. Once cooked, remove from the RidgeMonkey. Then wash it in warm soapy water and dry fully.6. Slice the meat into strips.7. Place the tortilla into the RidgeMonkey, then add the meat, all the other cooked ingredients and some of the cheese.8. Fold the tortilla over to make a square and close the lid.9. On your stove&rsquo;s lowest setting, cook for a few minutes a side until the tortilla is golden brown.10. Serve with salsa, guacamole or sour cream.

Claire's Quesadilla Pockets 

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