Pulled Oyster Mushroom Tacos

1: For the mushrooms, tear into strips. In a bowl mix with the chipotle paste, minced garlic clove, salt, pepper + 1tbsp oil.

2: For the pico de gallo, finely dice the tomatoes + leave to sit in a sieve with a large pinch of salt for 10 min to draw out excess water. Mix with finely diced red onion, red chilli, coriander + lime juice. Season to taste with salt + pepper + set aside.

3: For the avocado ‘crema', mash the avocado then mix with mayo/yoghurt, garlic + lime juice. Season to taste with salt + pepper + set aside.

4: Toast your tortillas in a dry pan + cover with a tea towel.

5: In a pan, warm 2 tbsp oil on a medium high + fry the mushrooms in batches until golden + crisp (4-5 mins each side).

6: Before assembly, enjoy a moth cocktail, then build your tacos - tortilla, avo, mushrooms, pico de gallo.

7: For the rum punch, combine all the ingredients listed above in a large jug. Take your tacos outside with the punch + enjoy!