One of the biggest things team Watershed have been missing during lockdown are our famous nachos - centrepiece of many an after work meet up (or slightly hungover day after lunch).

So join us for a celebration of this miraculous meeting of tortilla chips, melted cheese and multiple toppings. Watershed Head Chef Chris Warren (aka our resident nacho expert) and Watershed CEO and foodie Clare Reddington (one of many resident champion nacho eaters) will host a livestream where you can learn how to recreate Watershed nachos at home (if you want to cook-a-long with Chris please find the ingredients below).

Chris will also be taking any food questions you have - email communications@watershed.co.uk before midday on Wed 10 June and we’ll get Chris to answer as many of them as possible.

This livestream will have British Sign Language (BSL) interpretation throughout. Visit Watershed's YouTube channel here before the livestream starts. This event is part of the Bristol Arts Channel.

Ingredients:
1 bag of lightly salted tortilla chips
2 types of cheese, about 100g of each (we use Double Gloucester and Monterey Jack, but any cheese with a good melting point and flavour will do)
Sour cream

For the salsa:
5/6 fresh tomatoes or at a push a tin of drained chopped tomatoes
1 red onion
3 cloves of garlic
2 red chillis
1 lime
1 tbsp tomato puree
25g sugar
25g red wine vinegar
1 pepper, red or yellow
½ bunch of coriander

For the guacamole:
2 ripe avocados
2 limes
1 red chilli
½ red onion
½ bunch coriander

Method.

Pre heat the oven to 180°C

Grate the cheese, mixing it with the tortilla chips in a heat proof bowl - hopefully a nice one as you'll be serving it in this.

Making the Salsa

• Put on a pan of water to boil, (this is to skin the tomatoes) and prepare a bowl of iced water.
• Cut a cross in the bottom of each tomato and place in the boiling water for 5 seconds, then drop it straight into iced water to stop it cooking. (This makes them easier to peel.)
• Mix the tomato puree, vinegar and sugar in a pan and boil until syrupy, it won’t take long, only a minute or two.

Next to the chopping.

• Dice the onion and pepper as small as you like. Peel the tomatoes and remove the majority of the seeds, chop and add to the rest. Crush and puree the garlic, chop the chilli and add to the mix.
• Pour in the sugar and vinegar syrup to the mix. Add the lime juice and chopped coriander.
• Season and taste. It may need a bit more lime or a sprinkle of sugar depending on the ripeness of your tomatoes.
• This salsa will be good for a couple of days in the fridge.

Now for the Guacamole

Remove the flesh from the avocados and cover with the lime juice. (The acid from the lime juice will stop them going brown)

• Chop the chilli, coriander and onion, throw it in with the avocado.
• Grab a fork and crush the mix together, this will leave you with a much better texture.
• Now that all the toppings are done, put the tortillas in the oven, it won’t take long to melt the cheese,
• 3 to 4 minutes, you just want the cheese to be oozy, if you leave them too long they wiill brown.

Take the Nachos out, place all the toppings on generously and enjoy!

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