Cauliflower cheese rolls
Impress guests with our creamy cauliflower cheese rolls. These easy canapés are wrapped in crunchy filo pastry and topped with sesame seeds
Mini jackfruit tacos with charred sweetcorn & gochujang mayo
- Preparation and cooking time
- Prep:
- Cook:
- Easy
Skip to ingredients
Nutrition: Per serving
- kcal117
- fat7g
- saturates1g
- carbs11g
- sugars5g
- fibre1g
- protein1g
- salt0.1g
Method
step 1
Mix the gochujang with the mayonnaise, then season and set aside. Boil the corn cob for 5 mins, then drain, cool and pat dry. Grill on high for 10 mins until starting to blacken, turning frequently. Leave to cool. Cut each of the tortillas into four smaller circles using a 9cm cutter. Shred the off-cuts, then fry in the oil for about 1 min, or until crisp. Drain on kitchen paper.
step 2
Warm the tortilla rounds in the microwave for 1 min, then put on a serving plate. Drain the jackfruit and mix with the gochujang mayo, then divide between the tortillas. Scatter the pineapple, coriander and chilli over the jackfruit, then squeeze over the lime wedges. Cut the kernels off the sweetcorn cob and spoon onto the tacos, then top with the fried tortilla pieces.
