In a small pan heat up a little oil and add 1 garlic clove, finely chopped and 1 large shallot, finely chopped. Stir over medium heat for a minute or so before adding 1 tsp cumin powder and 2 tsp cinnamon powder. Stir to combine before adding 120g Quorn mince* or beef mince, stirring well again.

Now add 200g chopped canned tomatoes, 200g vegetable stock, and a pinch of smoked chili flakes. Lower heat to a simmer. After a few minutes add 1 orange pepper, seeds removed and chopped. Continue cooking till the sauce is nicely reduced – around 15 minutes. Taste and season with seal salt. 

Meanwhile, prepare the following ingredients, setting aside in individual bowls: 1 gem lettuce, finely shredded, 2 spring onions finely sliced into rounds, 1 avocado, cubed and drizzled with the juice of ½ a lime. Also set aside ¼ cup fresh or canned salsa and a ¼ cup Greek yogurt.

To assemble: take warmed crisp corn taco trays and pile on the garnishes in the following order: lettuce, salsa, mince, avocado, a dollop of Greek yoghurt, a sprinkling of chopped spring onions and a final squeeze of lime.

Serves 2.

* Quorn works really well in this recipe if you are trying to cut down on meat consumption.