Smashed Sausage Mojo Verde Tacos

Start by preparing the smashed sausage tortillas. Squeeze the sausage meat from the sausage casings and into a bowl. Discard the casings. Spread the sausage meat out on your tortillas so you have an even layer on each. Set aside.

Next, get started on the spiced pineapple and peppers. Use a sharp knife to trim away the pineapple skin then dice the fruit into 1cm chunks. Slice the jarred red peppers. Heat a dry frying pan over a high heat then add the pineapple chunks and cook until starting to char.

Add ⅓ of the olive oil to the pan with the pineapple and leave for 20 seconds until the oil is hot. Remove the pan from the heat. Stir through the curry powder and transfer the mixture to a separate bowl. Wash the frying pan.

Add the red peppers to the bowl with the pineapple. Season with salt, pepper and the juice of the lime, and mix to combine.

For the mojo verde, put ¾ of the coriander (stalks and all) into a blender along with the garlic clove, sherry vinegar, half the pickled jalapeños and ⅓ of the olive oil. Tip in the cumin seeds and water and blitz to a smooth green sauce, adding a splash more water if it needs loosening (you want a thick, drizzling consistency). Season to taste with salt, pepper and the sugar, if using. Set aside in the fridge.

Next, cook the smashed sausage tortillas. Heat a drizzle of olive oil in the frying pan over a medium-high heat. Add the tortillas in batches, sausagemeat-side down, and cook for 3-5 mins until golden-brown. Flip them over and cook the other side for about 10 seconds until golden. Transfer to a plate and cover to keep warm. Continue until all the tortillas are cooked.

To serve, stack the smashed sausage tortillas with the spiced pineapple and peppers and top with a generous drizzle of mojo verde, a few rocket leaves and the remaining coriander leaves and pickled jalapeños.