NOT long ago you couldn't get us Brits away from fish and chips or roast beef and two veg.

Now, you can't prise us away from the curry or paella.

We're spreading our wings in culinary tastes, too, embracing even more tastes, like tortillas which you can buy in most places.

Try this tasty recipe from the New Zealand lamb people. It doesn't take long to make, and it's delicious!

MEXICAN LAMB TORTILLAS

Serves 4-5

Take: 500g (1lb 2oz) minced lamb

4 soft tortillas

1 small onion, finely chopped

1 fresh green chilli, deseeded and finely chopped

1 small red onion, finely chopped

3 tomatoes, finely chopped

1 large avocado

1 tablespoon lemon or lime juice

2 tablespoons fresh coriander, finely chopped

salt and freshly ground black pepper to season

coriander sprigs to garnish (optional)

Mix together the minced lamb, chopped onion, chilli (if using) and half of the chopped fresh coriander. Season well with salt and black pepper. Form into small sized meatballs.

Thread the meatballs on to kebab sticks or wooden skewers and barbecue or cook under a hot grill for about 8-10 minutes, turning occasionally.

Meanwhile, make the tomato and onion salsa by mixing together the red onion, tomatoes and remaining chopped coriander. Season with salt and pepper.

Peel and stone the avocado, then mash the avocado flesh with the lemon or lime juice. Season.

Top each tortilla with a tablespoon of the tomato and onion salsa, the mashed avocado and the lamb meatballs. Garnish with sprigs of coriander and serve immediately.