Often shop bought tacos are made from fortified flours, nasty oils, raising agents, preservatives, stabilisers and all sorts of stuff one can’t even pronounce. I’m trying a new recipe today, instead of using corn/wheat flour, I’m making tacos from cottage cheese and egg whites and woken them up with a spicy homemade chutney.

Chutney originates from India and is traditionally made by grinding vege, fruit, spices and salt. The Mughal era introduced a variety of culinary influences to India, including many chutneys made with exotic ingredients like saffron, rose petals, and dried fruits. The East India Company brought chutneys and pickles to Europe in the late 1600s.

This chutney is made from beef tomatoes and red onion spiced with tamarind, chillies growing on my window ledge and a selection of seeds – nigella (kalonji), yellow mustard and fennel.

The seeds although used extensively in Asian cuisine are native to the Med and were used back in the day to treat digestive issues, rashes and bites. Prophet Muhammad is said to have believed that nigella was the cure for all ailments except death. The yellow mustard seed is mentioned in the Bible and symbolised faith and growth and Hippocrates used mustard poultices to relieve muscle pain. During the Middle Ages fennel was hung over doorways on Midsummer’s Eve to drive away evil spirits.

I’ve smothered the tacos with chutney and topped with roast chicken, lettuce, avo and spring onions but add whatever you fancy. #GlobalApron