Fiesta Chicken Fajitas

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

Combine the ground cumin, ground coriander, smoked paprika, dried chilli flakes (cooking for kids? Skip the chilli!), 1 tsp [2 tsp] sugar and a pinch of salt on a plate

Mix all the spices together – this is your fajita seasoning

Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips (as finely as you can!)

Peel and finely slice the red onion[s]

Slice the chicken breast[s] into thin strips

Add the sliced chicken to the fajita seasoning and give everything a good mix up until the chicken is fully coated in all the spices

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the sliced chicken, pepper and onion to the pan and cook for 3-4 min or until the peppers are beginning to soften

Meanwhile, dissolve the tomato paste and 1/2 [1] Kallo chicken stock cube in 100ml [150ml] boiled water – this is your tomato stock

Add the tomato stock to the pan with the chicken and cook for 2-3 min further or until the chicken is cooked through (no pink meat!) and the peppers have softened – this is your chicken & vegetable fajita filling

While the chicken is cooking, add the tortillas to a baking tray and put the tray in the oven for 3 min or until warmed through

Grate the cheddar cheese

Dice the tomato[es] finely

Trim, then slice the spring onion[s] finely