I had a craving for tacos last night but have always had the meat/cheese image so have never tried to make them. They were so much easier and tastier than I thought! First you’ll need to make the tortillas, probably the most time consuming part so you could always cheat and use Alvarado’s Sprouted Wheat Tortillas. You need to mix two cups of flour (I used one cup white, one whole wheat), two tablespoons oil and 1/2 tsp salt with enough warm water to make a dough and knead for five minutes or so. Leave it to sit for half an hour, or more if you can. Once rested, take about a handful of dough and roll out into a circle as thinly as you can. Heat in an un-oiled frying pan until brown, flip and cook the other side. Keep going until you run out of dough (or energy!)

Next, or indeed during if you’re good at multi-tasking, you can make the filling. Reconstitute about 1 cup of TSP in boiling water (add a little bouillon flavouring if you like; I used half a square) for about 5 minutes. Once softened, drain it and set aside.

In a pan gently fry an onion until transparent. Add the reconstituted TSP, a couple of teaspoons of soy sauce, a pinch of salt and around 1tbsp chili spice mix (sorry – I didn’t measure this bit exactly. Try adding little by little and see how hot you prefer). Finally add around half a can of diced tomatoes, mix well and turn off the heat. Leave to sit for a while to allow the flavour to develop.

Finally get an avacado, mash it with a little lemon juice, or lime if you have it, and a pinch of cumin. Assemble your taco and enjoy! It might not be totally authentic but it sure tastes good (ps. sorry about the bowl. It’s a picture of a bear if any of you are wondering!).