Instructions

1. Heat the oil in a large frying pan. Add the mince and stir for a few minutes over medium heat.
2. Add all the dried herbs and the tomato purée, keep stirring for a minute or so, then cover, turn down the heat and cook for 5-8 minutes, until you get a thick stew. You might need to add some water.
3. Meanwhile, chop the spring onion, garlic, bell pepper, tomatoes and coriander leaves.
4. Move the mince to a bowl, then heat the pan again. Add a spoonful of oil, then gently fry the pepper and spring onion bits for 3-5 minutes. Add the garlic and tomatoes, then cook for another 5 minutes or so. Add some lime juice and water, if it’s too sticky.
5. When the tomatoes have softened, put back the mince mixture and combine. Add a spoonful of water if it’s too thick - it should not have too much liquid though.
6. Season with salt & pepper, then stir in the coriander leaves. Cover and keep warm. Or cool, refrigerate and reheat when you're ready to eat.
7. Heat the tortilla wraps or taco shells, then add some rocket leaves and some mince filling.
8. Serve with a dash of chilli sauce or jalapeno peppers and coriander leaves scattered on top.