Fried Bean & Mushroom Tacos

a) Heat a drizzle of oil in a large frying pan over medium high heat b) Add the onions and fry until softened, 3-4 mins. c) Add the sliced mushrooms to the pan. Fry for 4-5 mins until they soften and start to colour.

a) Meanwhile, roughly chop the coriander (stalks and all!). b) Add another small glug of oil then stir the garlic, tomato purée, ground cumin, smoked paprika and kidney beans (both crushed and whole) into the mushrooms and cook for 1 minute. c) Add the water (see ingredients for amount) and stock powder. Stir well to dissolve the stock powder. Cook for a further 5-6 mins then stir in half of the coriander. Season to taste with salt and pepper, then turn the heat to low while you finish everything else off!

a) Put the mayo and chipotle paste in a small bowl (careful the chipotle is hot - use less if you don't like heat!). Mix well. b) Loosen the mayo with a splash of water (it needs to be able to drizzle!) c) Season to taste with a squeeze of lime.

a) Pop the tortillas directly onto the top shelf of the oven for 1-2 mins just to heat through (2 per person). b) Crumble the feta. c) Trim the root from the baby gem lettuce then half lengthways. Thinly slice widthways and toss with a squeeze of lime juice.