1 Ingredient Cassava Tortillas

Trim the ends off the cassava, then slice it into three pieces.

Holding one piece in your hand, carefully score down the side - cutting through both layers of skin (the thick brown outer layer and the pinkish inner layer). Use your fingers to peel both layers off completely and discard them. Repeat with the remaining pieces.

Chop the peeled cassava into smaller chunks, about 1-2 inches in size, and place them in a saucepan of cold water.

Bring to the boil, then cook for 25 minutes or until the cassava is completely soft all the way through - check by piercing with a knife; it should slide in easily and the flesh should look translucent, not chalky white. Make sure the cassava is completely cooked - this step is important because raw or undercooked cassava isn’t safe to eat.

Use a slotted spoon to remove the cassava and transfer to a plate. Leave for 5 minutes to cool slightly.

Once cool enough to handle, remove and discard the fibrous core that runs through the centre of each piece. Transfer the cassava to a large bowl and mash until smooth, picking out any small pieces of core as you go.

Add a pinch of salt if you like, then mix again with your hands to form a smooth, dough-like consistency.

For small tortillas (ideal for tacos), divide into balls weighing around 70g (2.5oz) each. For larger wraps, shape into 100g (3.5oz) balls.

Cut two square pieces of baking paper roughly 30cm (12”) wide. Place a cassava ball between them and roll out with a rolling pin until 2mm thick.

Heat a non-stick pan over medium-high heat. Once hot, add the tortilla and cook for 1-3 minutes on each side, until lightly charred and flexible. Transfer to a clean tea towel to cool while you cook the remaining tortillas.

Roll out the next tortilla while one is cooking to keep things moving efficiently.

Once cooked, leave the tortillas to cool, then serve immediately or store for later. For best results, place a piece of baking paper between each tortilla and store in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.