• lamb, cut into 2cm chunks, fat trimmed off
• 2 tbsp soy sauce
• 1 tsp ground cumin
• garlic clove, crushed & chopped
• 1 tbsp golden syrup
• finely chopped fresh rosemary
• veg oil
• mixed salad leaves
• 200g yoghurt
• chopped mint
• half a cucumber, peeled & grated
• salt & pepper
• plain tortilla wraps or flat breads

Marinade the lamb chunks in the soy sauce, cumin, garlic, golden syrup & rosemary. Mix yoghurt with mint & cucumber – the original recipe says to de-seed the cucumber, but by the time you’ve peeled, de-seeded and grated a cucumber, you’re frankly not left with much. Life’s too short to de-seed cucumbers. What was it Dr Johnson said…?

Fry the lamb chunks in vegetable oil until cooked – 10 minutes perhaps. Set aside, clean the pan with a chunk of bread. Eat the bread. Nom. Then warm some tortilla wraps or flatbreads in the pan, fill with lamb, salad & yoghurt dressing. Simple and delicious.

We made veggie ones and steak ones. Both use the sneaky salsa (below) though this time we left out the ketchup and used lime juice instead of lemon.

Veggie burrito filling:
Get a carton of black beans from Sainsbury’s. Fry an onion, garlic and finely chopped fresh red chilli until the onion is translucent. Add the beans with the juice. Simmer for 20 mins. I can’t begin to explain how tasty these simple ingredients are – this is culinary alchemy of which Frank Bath would be proud (Georgina knows what this means even if no-one else does!)

Carnivore burrito filling:
Fry a chopped onion. Thinly slice steak, garlic, fresh chilli and chuck them in, fry until brown. Add a dash of Worcester sauce, Tabasco sauce and a pinch of cayenne pepper.

Assemblage
Warm some soft tortilla wraps in a dry pan. Add sliced lettuce, your filling of choice, grated cheese, sneaky salsa, sour cream, rice, whatever you fancy. Enjoy. We did.

• Tomatoes
• A red onion
• Fat clove of garlic
• Squeeze of lemon or lime juice
• pinch of salt
• Slug of tomato ketchup
• Slug of olive oil
• Fresh coriander (we keep a bunch in the freezer)

Gently whizz in a blender or chop finely by hand. Serve with tortilla chips. And cold beer. Yum.