Have you ever tried making your own tortillas? It's super easy - and fun! Today we're using both corn flour and plain flour to make our tortillas, and serving them in traditional Mexican style, with sweetcorn and guacamole. Look forward to this one - it's a super tasty veggie dish. Enjoy!

Directions

1. Begin with making the dough for the tortillas. Mix the dry ingredients in a bowl. Add olive oil and water and stir together. You want the dough to fully come together, so you may need to add more flour or water. Shape approx. 10 balls from the dough, and leave to rest while you make the sauce.

2. Cut pointed cabbage into thin strips. Finely chop the garlic, then sautée pointed cabbage and garlic in some olive oil in a pot or deep pan. Remove half of the lightly sautéed cabbage to use as topping come serving time. Leave the rest to keep cooking.

3. Add drained kidney beans, chopped tomatoes, tomato purée, red curry paste and ground coriander and bring the lot to the boil. Let simmer for as long as your (and the kids') patience allows. Ideally 10 minutes or more. Just remember to stir frequently, and make sure the pot doesn't cook dry.

4. Now back to the tortillas. Cut the seams of two freezer bags, so they double in size. Place one on the table, a dollop of dough on there, and the second freezer bag on top. Roll flat with a rolling pin, to about 0.5 cm thickness. Fry the tortillas on both sides on a pan with olive oil, until nice and lightly browned. Repeat until you're out of dough.

5. Season the sauce with salt and pepper, and serve the warm tortillas with sauce, sweetcorn, sautéed cabbage and guacamole on top. Enjoy!

Tip

Tasks for young kids in the kitchen: Let your kids cut pointed cabbage into strips - using a child-friendly knife. They'll also have fun helping to roll out the tortilla dough and frying them. Just beware of sputtering oil!