Roast any root veggies you fancy and toss them in spice and roast till sweet and caramelised then serve straight to the table with some shop bought or homemade tortillas, a fiery or mild salsa & some quick pickled cabbage for the gut.
Serves 4 
90 mins 6 medium beetroots, peeled and cut into small wedges
6 carrots, quartered lengthwise
3 large red onions, peeled and cut into wedges
2 tbsp chipotle chilli paste
1 tsp cumin seeds
1 tsp dried oregano
3-4 tbsp olive oil
Handful fresh coriander, chopped
5oz cheddar cheese, grated
3oz shop bought crispy fried onions
3.5fl oz soured cream (optional)
Sea salt & freshly ground black pepper
For the tortillas:
17oz plain flour
1 ½ tsp fine salt
5.5fl oz hot water
2fl oz light olive or vegetable oil
For the salsa:
10oz cherry tomatoes, finely chopped
1 clove garlic, finely crushed
A few dashes of mexican hot sauce
½ small red onions, finely chopped
Juice of a lime
3 tbsp extra virgin olive oil
For the cabbage:
½ green pointy cabbage, finely shredded
1.5oz distilled malt vinegar
2 tbsp caster sugar
2 tsp coriander seeds
6 medium beetroots, peeled and cut into small wedges
6 carrots, quartered lengthwise
3 large red onions, peeled and cut into wedges
2 tbsp chipotle chilli paste
1 tsp cumin seeds
1 tsp dried oregano
3-4 tbsp olive oil
Handful fresh coriander, chopped
150g cheddar cheese, grated
75g shop bought crispy fried onions
100ml soured cream (optional)
Sea salt & freshly ground black pepper
For the tortillas:
500g plain flour
1 ½ tsp fine salt
160ml hot water
60ml light olive or vegetable oil
For the salsa:
300g cherry tomatoes, finely chopped
1 clove garlic, finely crushed
A few dashes of mexican hot sauce
½ small red onions, finely chopped
Juice of a lime
3 tbsp extra virgin olive oil
For the cabbage:
½ green pointy cabbage, finely shredded
50ml distilled malt vinegar
2 tbsp caster sugar
2 tsp coriander seeds
