Roast Pork Tacos with Guacamole

Course: main Skill level: easy Serves: 4

50 g (1¾ oz) Yeo Valley Organic butter 1 tbs olive oil 500g(1lb2oz) leftover roast pork, cut into bite-size cubes, roughly 1cm(½in)

1 orange, juice only 1 pack tortilla wraps

For the Cabbage Pickle: ¼ small red cabbage, sliced thinly White wine vinegar 1 tbs salt

1 tbs sugar

For the Jalapeno Yoghurt:

½ jar of pickled jalapenos

1 tbs olive oil

1 tsp salt

½ small pack coriander, stalks only (reserve the leaves for the guacamole) Yeo Valley Organic Yoghurt

For the Guacamole: 2 avocados

1 lime, juice and zest 100 g (3½ oz) ripe tomatoes, chopped roughly Coriander leaves, chopped roughly (reserve a little for garnish)

Salt and freshly ground black pepper, to taste

1 First make the cabbage pickle. Place the sliced

red cabbage in a bowl and cover with white wine vinegar. Add a large splash of water, the salt and the sugar. Stir and leave to one side.

2 Heat the butter and oil in a frying-pan, then add the pork and cook until coloured on all sides. Squeeze in the juice of the orange and cook on a low temperature until the juice has reduced and becomes sticky, coating the pork.

3 Meanwhile, add all the jalapeno yoghurt ingredients to a blender and blitz until smooth. Stir through equal quantities of yoghurt until you reach desired heat!

4 To make the guacamole, scoop out the avocado flesh and add the lime zest and juice. Add the chopped tomatoes and coriander leaves. Season to taste. Gently mix so you still have texture and vibrant colours.

5 Using the lid of your yoghurt pot as a template, cut out 3 individual tacos from each tortilla wrap. Warm gently in the oven before serving.

6 Add everything to individual bowls or platters and sprinkle with coriander. Build a big sharing table ready for everyone to tuck in making their best combination.