SEASONAL TORTILLAS

Once you’ve made your Corn tortillas, here are some suggestions for different fillings for each season. Try to use whatever ingredients are plentiful and tastiest, such as mushrooms in autumn, and avocado in summer – and take care not to overstuff your tortillas, or they’ll fall apart. Serve with your favourite fresh tomato salsa or hot sauce.

MAKES: each variation fills 4 tortillas

SPRING

200 g (7 oz) shredded barbecued chicken

1 large avocado, sliced

100 g (3½ oz) white cheese, such as queso fresco or feta, crumbled

Fermented chilli sauce, for drizzling

10 coriander (cilantro) sprigs

4 radishes, thinly sliced

lime wedges, to serve

SUMMER

4 white fish fillets (such as whiting), grilled

¼ small green cabbage, very finely shredded

¼ red onion, finely shredded

1 avocado, sliced

4 radishes, thinly sliced

crème fraîche or sour cream, mixed with a squeeze of lime juice and a sprinkling of sea salt, for drizzling

lime wedges, to serve

AUTUMN

2 large pine or field mushrooms, grilled or baked, then thinly sliced

finely shredded English spinach, or other seasonal greens

10 coriander (cilantro) sprigs

Fermented chilli sauce, for drizzling

100 g (3½ oz) sharp white cheese, such as queso fresco or feta, crumbled

WINTER

400 g (14 oz) pulled pork

1 red onion, sliced thinly and marinated in lime juice with a pinch of sea salt for 30 minutes, then drained

10 coriander (cilantro) sprigs

Fermented chilli sauce, for drizzling

lime wedges, to serve