Easy Turkey & Corn Chilli With Tortilla Chips

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Slice the tortillas into triangles (layer them up for speedy chopping!)

Lightly oil a baking tray, then add the tortilla triangles (you may need two trays if they're crowded) and a very generous drizzle of vegetable oil and a large pinch of salt

Give everything a good mix up and put the tray in the oven for 7-9 min or until golden and crisp

Once done, remove from the oven and set aside – these are your tortilla chips

Tip: Watch the chips like a hawk, or they may burn!

While the tortilla chips are cooking, heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the turkey mince and cook for 4 min or until crisp, breaking it up with a wooden spoon up as you go

Meanwhile, boil half a kettle

Dissolve the chicken stock mix, tomato paste and chipotle paste (can't handle the heat? Go easy!) in 250ml [450ml] boiled water – this is your chipotle stock

Drain and rinse the sweetcorn

Once the turkey mince is crisp, add the smoked paprika, ground coriander, ground cumin and cayenne pepper (not a fan of spice? Just add a little!) to the pan and cook for 1-2 min further

Once done, add the chipotle stock and drained sweetcorn to the pan

Reduce the heat to medium-low and cook for 5-7 min or until you have a thick stew-like consistency

Season very generously with black pepper – this is your turkey & corn chilli

Meanwhile, grate the cheddar cheese

Trim and slice the spring onion[s] finely