Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Mature Cheddar Cheese(ContainsMilk)
Closed Cup Mushrooms
Red Wine Vinegar(ContainsSulphites)
Plain Taco Tortilla(ContainsCereals containing gluten)
Preheat your oven to 200°C. Chop the sweet potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large, low sided, wide baking tray. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out in a single layer. Once your oven is hot, roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through. TIP: Use two baking trays if necessary, you want the wedges nicely spread out.
Halve the pepper and discard the core and seeds. Slice into thin strips. Grate the Cheddar, Double Gloucester and Red Leicester cheeses, set aside. Thinly slice the mushrooms. Peel and grate the garlic (or use a garlic press)
Heat a drizzle of oil in a large frying pan on medium high heat. Once hot, add the peppers season with salt and pepper. Stir fry until soft and browned, 5-6 mins, add the mushrooms and season , stir fry until browned, 7-8 mins. TIP: Do this in batches if your pan is small, you want the mushrooms to fry not stew. Once the mushrooms are cooked, stir in the garlic and cook for 1 minute. Set Aside
Meanwhile put the red wine vinegar and olive oil (see ingredients list for both amounts) in a large bowl, season with salt and pepper, mix together with a fork. Combine the tomato puree and water (see ingredients for amount) in another small bowl.
Arrange your taco bases (2 per person) on baking trays and cover with the tomato puree mix, leaving a 1cm border round the edge. Share the mushrooms and peppers between the tortillas, and sprinkle with all three cheeses. Bake the tortizzas in the oven until golden and the cheese is bubbly 5-6 mins.
Add the rocket to the dressing and toss together. When the tortizzas are ready, pop them onto your plates. Serve them with the sweet potato wedges and salad on the side. Enjoy.