The rich creamy taste of the mushrooms, the crisp, green of the cabbage and the sharp, sweet, hot apple salsa all go very well together wrapped in a corn tortilla. This is quietly Mexican - if you want smokyness smear some Chipotles en Adobo at the bottom of the plate

The cabbage:-

150g pointed cabbage, very finely shredded

1 tbsp chopped coriander

a couple of pinches of dried lime powder (optional)

The salsa:-

1 Granny Smith Apple, skin on but cored, finely diced (0.5 cm)

½ a de arbol chilli, very finely chopped

1 tspn finely chopped chives

½ a small red onion, very finely chopped (or 1 banana shallot)

Handful coriander leaves, finely chopped

Juice and finely grated zest of 1 lime

The mushrooms:-

15g unsalted butter

1 tbspn olive oil

1 dstspn finely chopped chives

1 teasp dried epizote (optional)

500g Portobello mushrooms, torn into medium chunks

1 tbspn crème fraiche

Handful flat leaf parsley, chopped

2 tarragon sprigs, leaves stripped off and finely chopped

To serve:-

100g feta, crumbled

4 large corn tortillas (or corn and wheat ones)

• Put the cabbage and coriander and lime powder (if using) in a bowl. Season well and set aside

• Combine all the salsa ingredients in a small bowl, season and set aside

• Melt the butter and oil in a large saucepan, and add the chives, epizote and mushrooms. Cook gently, stirring, until all the liquid leaking out of the mushrooms is gone- about 15 minutes. Then add the crème fraiche and herbs. Cook for another couple of minutes, then season and set aside

• Heat a frying pan to medium heat, then put two tacos in and dry fry till they start to go golden. Flip and do the other sides. Wrap them in a clean teatowel while you do the other two

• To serve, put a taco on each of four plates, and load them up with cabbage, mushrooms, apple and feta cheese as you see fit. Fold and enjoy!