Pumpkin Wraps with Cranberry Mousse

1. For the cranberry mousse, mix the cashew nuts with a handful of cranberries and a pinch of salt. Add water, a little at a time, until the mixture has a creamy consistency. If you do not have an electric mixer, soak the cashews in water for a couple of hours beforehand so that they are easier to puree.

2. Halve the pumpkin, remove the seeds and cut into pieces. Roast the pumpkin pieces with a little oil at a medium heat until browned. Season with salt and pepper. Slice the mushrooms and onions. These can be used raw in the wraps or roasted gently with a little garlic to make them even more scrummy!

3. Spread the cranberry mousse over the tortillas, add lamb’s lettuce, pumpkin, mushrooms, onions, cranberries and Broccoli sprouts, roll up and enjoy!