Yeotown LifeCooking

Simple, Spiced Up Mexican Bowl

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Julia’s guides you through a delicious spicy Mexican bowl with a perfect balance of gentle spices and cool flavours.



Baby spinach leaves

2 x Red pepper, roughly chopped

2 x Red onions, 1 finely chopped 1 roughly chopped

2 x Fresh corn cut into 1cm thick pieces

1 x Tin organic kidney beans

3 x Tomatoes cut into 8ths

1 x Garlic clove grated/crushed

1 x Red chilli finely chopped

1 x Lime for serving

Tabasco Sauce

Lime juice

For the Dressing:

Lemon juice from one lemon

Olive oil

Balsamic vinegar


Julia Waghorn

About Julia Waghorn

At 6 years old Julia won a school prize and asked for a recipe book and by 10 years old she wanted to be a cook; so Julia’s interest in food goes back a very long way. In a time when British food had an appalling reputation, cooking for a living was only done by people who couldn’t do anything else, Julia went to catering college to study hotel management but as soon as she could, she got back into the kitchen. Julia went to Ullapool on the west coast of Scotland for a holiday job and stayed 9 years working in various hotels, enjoying the great outdoors and cooking with the superb fresh produce available. She went on to spent some time in London where she owned a Deli and wholesale organic bakery. The business evolved into function catering and working as a private chef including 2 years cooking for a vegan. Julia has always been interested in accommodating special diets in a way that allows everyone at the table to eat the same food. Julia then came to Devon in 2002 to run a B&B but got found out and ended up doing cooking for various enterprises and events and joined the team at Yeotown in 2010. She now lives on the coast at Lee with her husband Peter and lunatic Jack Russell, Millie, and apart from the inevitable cooking her interests are gardening, reading, upholstery and putting her crumbling Georgian house back together.

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