Cumin mushroom wraps recipe
 These meaty and spicy mushrooms make a great fajita-esque filling. With the burst of freshness from the coriander and radishes, these may become a new midweek staple. This recipe is part of a Vegan budget meal plan for two. In March 2023, this recipe was costed at an average of £2.39 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 2 tbsp olive oil250g/9oz chestnut mushrooms, quartered1 garlic clove, chopped1 red onion, sliced75g/2½oz frozen sweetcorn, defrosted1 tsp ground cumin1 tsp ground paprikapinch dried chilli flakessmall handful fresh coriander, roughly choppedsmall handful radishes, thinly sliced4 flour tortilla wrapssalt and ground black pepper 2 tbsp olive oil 250g/9oz chestnut mushrooms, quartered 1 garlic clove, chopped 1 red onion, sliced 75g/2½oz frozen sweetcorn, defrosted 1 tsp ground cumin 1 tsp ground paprika pinch dried chilli flakes small handful fresh coriander, roughly chopped small handful radishes, thinly sliced 4 flour tortilla wraps salt and ground black pepper Method Heat a frying pan over a medium-high heat and add the olive oil. Add the mushrooms in a single layer and cook, stirring for 3–4 minutes, or until golden-brown on all sides, then add the garlic and onion. Fry for another 2–3 minutes, or until the onion begins to soften. Stir in the frozen sweetcorn, cumin, paprika and chilli, adding a splash of water if things are looking too dry. Cook for a few minutes until the spices are warmed through, then season to taste with salt and ground black pepper. Stir through the coriander and then take off the heat.Warm the tortillas in a dry frying pan over a medium heat. Transfer to plates and fill each one with a quarter of the mushroom mixture. Top with a few slices of radish and serve. Heat a frying pan over a medium-high heat and add the olive oil. Add the mushrooms in a single layer and cook, stirring for 3–4 minutes, or until golden-brown on all sides, then add the garlic and onion. Fry for another 2–3 minutes, or until the onion begins to soften. Heat a frying pan over a medium-high heat and add the olive oil. Add the mushrooms in a single layer and cook, stirring for 3–4 minutes, or until golden-brown on all sides, then add the garlic and onion. Fry for another 2–3 minutes, or until the onion begins to soften. Stir in the frozen sweetcorn, cumin, paprika and chilli, adding a splash of water if things are looking too dry. Stir in the frozen sweetcorn, cumin, paprika and chilli, adding a splash of water if things are looking too dry. Cook for a few minutes until the spices are warmed through, then season to taste with salt and ground black pepper. Stir through the coriander and then take off the heat. Cook for a few minutes until the spices are warmed through, then season to taste with salt and ground black pepper. Stir through the coriander and then take off the heat. Warm the tortillas in a dry frying pan over a medium heat. Transfer to plates and fill each one with a quarter of the mushroom mixture. Top with a few slices of radish and serve. Warm the tortillas in a dry frying pan over a medium heat. Transfer to plates and fill each one with a quarter of the mushroom mixture. Top with a few slices of radish and serve. Recipe tips If following the meal plan, the rest of the pack of radishes and coriander will be used in other recipes. Reserve the stalks of the coriander for use in the coconut dal.