Burritos

2 fennel
1 butternut
1 tin black beans
garlic
cumin
coriander seed
cheddar cheese
8 tortillas

1 tin marrowfat peas
1 red chilli
garlic
quarter of a lime
coriander

Peel and dice the butternut. Slice the fennel into fat strips. Toss them together with oil, salt and smoked paprika. Roast in a hot oven for 30-40 minutes until they're slightly charred and the fennel has a nice chew. Simmer the beans with a bit of garlic and some ground cumin and coriander.

Drain the marrowfats but reserve the liquid. Blitz them in the food processor with the other ingredients, adding enough of the pea water to make a guac-like consistency.

Build the burritos with cheese, beans, roast veg, and green stuff. Roll them up snug and they will keep, covered, for a while. To serve, toast them on two sides over medium-low heat in a cast iron skillet with the lid on so that they heat through. They should get light brown and crispy.