Meat-Free Mince Kati Rolls With Coriander Chutney

Peel and slice 1/4 of your red onion[s] as finely as you can and add it to a small bowl

Dice the remaining onion and tomato[es] finely

Add you diced tomato to the bowl with the sliced onion with 1/2 tbsp [3/4 tbsp] [1 tbsp] olive oil and a pinch of salt and pepper – this is your tomato salad

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the diced onion with a pinch of salt and cook for 3-4 min or until beginning to soften

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Peel and finely chop (or grate) your garlic

Once the onion has softened, increase the heat to high and add your meat-free mince (remove the paper if required!)

Cook for 3-4 min or until beginning to brown, breaking it up with a wooden spoon as you go

Tip: Try not to stir too often so the mince gets nice and brown!

Meanwhile, chop your coriander finely, including the stalks

Once the meat-free mince is browned, add the chopped ginger, chopped garlic and curry powder and cook for 3-4 min further or until cooked through and fragrant

Meanwhile, add the chopped coriander to a pestle & mortar with 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water and a pinch of salt

Tip: If you don't have a pestle & mortar, chop everything finely!

Grind to a fine paste, then add your mayo with a squeeze of lemon juice

Add half your chilli flakes (can't handle the heat? Go easy!) and stir it all together – this is your coriander chutney

Add your tortillas to a plate and microwave for 1-2 min, or until warmed through

Once the meat-free mince is done, add a squeeze of lemon juice and 2 tbsp [2 1/2 tbsp] [3 tbsp] water and give everything a good mix up – this is your spiced meat-free mince

Wash your lettuce, then pat it dry with kitchen paper and shred finely

Cut the remaining lemon into 1 wedge per person