Smoky Veg Tacos

All recipes are rough guides, tweak and alter quantities to your portion sizes and preferences.

• 400–500g Jerusalem artichokes and/or potatoes
• 250g mushrooms and/or red pepper
• 1 onion or 2 leeks
• 1 bunch chard
• 2 tbsp olive oil
• 2 tsp smoked paprika
• 1 tsp ground cumin
• Salt

To serve:

• 8–12 tortillas
• 150g yoghurt or sour cream (use dairy alternatives to make vegan/ dairy free)
• Juice of 1 lime
• Optional: fresh herbs, chilli sauce

Chop up Jerusalem artichokes (or potatoes) into bite-sized chunks and toss with the oil, ground cumin and smoked paprika. Roast in a baking tray for 20 minutes, and then add thickly sliced mushrooms, sliced onion/leek and red pepper. Roast for another 20 minutes until everything is browned.

Meanwhile fry the shredded chard in a pan with garlic until relatively dry and starting to catch on the pan. Press it down in the pan if you find the taste on the earthy/strong side; the trick is to cook out as much moisture as possible and cook that off.)

For the dressing, mix yoghurt with a squeeze of lime, a pinch of salt and some fresh herbs and/or chilli.

Fill warmed tortillas with chard at the bottom, then the roasted veg, dressing on top and a final squeeze of lime.