I’m a bit of a lightweight when it comes to booze, as my friends like to remind me on a regular basis. I’d sooner use tequila in cooking than down a shot of the stuff, as in this recipe where the tequila lends a peppery sharpness while simultaneously helping to tenderise the meat. Paired with a sweet and savoury mango quinoa salad, this healthy, colourful dish could well make you forget your late night misadventures… well, almost. {Recipe from my cookbook FRESH.}