Chilli Chicken Skewers

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Cut the potatoes into wedges, then cut each wedge in half in the opposite direction

Place on a baking tray, coat well with a 1 tbsp (2 tbsp) of the chilli oil & season to taste with salt and pepper

Put in the oven for 20 min or until golden & crisp

Peel and slice the onion(s)

Cut the pepper(s) into strips, discarding the pith and seeds

Soak the skewers in cold water until step 4

Heat 1 tbsp (2 tbsp) of olive oil in a large pan

When hot, add the pepper and onion and a large pinch of salt

Cook for 5 min on a medium heat

Once softened, turn the heat down to low and cook for 20 min until caramelised and very soft

Reserve 1 tsp (2 tsp) of the chipotle paste for step 6 - Combine the remaining chipotle paste and 1 tbsp (2 tbsp) chilli oil with 1 tsp (2 tsp) of salt and pepper in a large mixing bowl

Cut the chicken into strips (approx. 2cm thick) and coat them evenly in the marinade

Thread the chicken pieces onto your soaked skewers

Add the chicken skewers to a baking tray (use tin foil to avoid mess)

Once the potatoes are ready, heat the grill to high and leave the potatoes in the bottom of the oven to keep warm

Grill the chicken on a high heat for 20 min, turning once

Tip: If you don't have a grill, use a frying pan on a high heat and cook as above

Finely slice the spring onion

Combine the mayonnaise with the remaining chipotle paste, chopped spring onion, 1 tsp of the red wine vinegar and a drizzle of olive oil

Mix well to combine - this is your mayonnaise

Chop the coriander finely

Add the remaining red wine vinegar to the pepper and onion mix with 1 tsp (1.5 tsp) of sugar and 50ml (100ml) of boiling water

Remove from the heat, stir in the coriander and season generously with salt