Slow-braised portobellos and shiitakes, tantalising tortillas and sugary fritters with a caramel sauce
5 breakfast radishes15g coriander leavesTo make the tortillas, put the flour, baking powder, soured cream, 125ml room-temperature water and half a teaspoon of salt in the bowl of a stand mixer fitted with the dough hook. Knead on medium speed for six minutes, scraping the sides as you go, until fully incorporated. After this time, when the dough has started to come together, add a third of the butter and knead for a minute to incorporate.
While the dough proves, make the salsa. Put the chilli and a quarter-teaspoon of salt in a mortar and crush until it’s broken down but still slightly chunky. Stir in the ginger and pineapple. Put the vinegar, sugar and a tablespoon and a half of water in a small saucepan on a high heat. Once it’s boiling, stir in all the pineapple mixture, then take off the heat and leave to cool.
Put a large cast-iron pan on a medium-high heat. Using a rolling pin, roll one of the balls into a 2mm-thick x 15cm circle, using extra flour sparingly and only if necessary – don’t worry if it’s not a perfect circle. Carefully lift the tortilla, lay it in the hot pan and cook for 45-60 seconds on each side, until brown spots start to appear. Lift out, wrap in a lightly damp tea towel, then repeat with the remaining dough balls.
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