If you’re anything like me, you love a big roast dinner on Sundays. A joint of meat is a magnificent offering, but it can sometimes be hard to carve cleanly, and you end up leaving chunks of meat and flavoursome fat on the bone. These scraps are perfect for turning into succulent, tasty tacos. Cut any meat and fat off the bone, then shred with two forks. I’ve added black beans to bulk out the meat; if you have less meat, or want to make a vegetarian version, just use an extra tin of beans.
