C AN-DO CLASSIC

Chicken fajitas with all the trimmings

Full- on chicken fajitas with all the trimmings SERVES 4 SPICY CHICKEN

In a large bowl combine 3 tablespoons olive oil and 1 tablespoon lime juice with 1 rounded teaspoon each paprika, ground coriander and ground cumin. Halve 600g chicken fillets into escalopes, slice across into thin strips, add to the bowl, stir to coat and set aside for the flavours to mingle.

CHILLI SALSA

Quarter 200g cherry tomatoes, season with a little salt and mix in a bowl with 1 teaspoon finely chopped medium-hot red chilli. Dress with a tablespoon of olive oil and a squeeze of lime juice and set aside.

GUACAMOLE

Whiz the flesh of 2 avocados to a purée in the bowl of a food processor. Add a tablespoon olive oil, 2 tablespoons lime juice, a dash Tabasco, 1 peeled and crushed garlic clove and some salt and whiz again. Transfer to a small bowl, scatter over 2 tablespoons finely chopped coriander and 1 finely chopped spring onion. Turn a couple of times to roughly combine and set aside.

STICKY SHALLOTS

Peel and halve 6 banana shallots and thinly slice. Heat 1 tablespoon oil in a large nonstick frying pan over a medium-low heat and fry the shallots for 15-20 minutes, stirring frequently, until golden, then transfer to a large serving bowl.

TO FINISH AND SERVE

Turn the heat up to medium-high. Fry the chicken strips in batches for about 3 minutes, or until cooked through and done to your liking, turning occasionally. (Alternatively, cook on the grill.) Combine with the sticky shallots and season to taste. Serve the elements in separate bowls with sour cream on the side and warmed tortillas for everyone to assemble as they wish.