Preheat the oven to 200°C/400°F/gas mark 6.

Wrap the tortillas in foil ready to pop in the oven a couple of minutes before you’re ready to serve up. The key to this dish is organisation and getting everything ready at the same time, so start by working backwards!

Make a large bowl of salad with whatever you want – lettuce, spinach, grated carrot, cucumber, etc. Grate the cheese into a bowl and put both bowls onto the table ready to go.

Heat a large frying pan until hot. Add the oil and the chicken and peppers and fry for 3–4 minutes until just coloured. At this point, put the tortillas into the oven to heat through.

Add salt, pepper and a pinch of sugar, then stir in the tomato purée to evenly combine. Add a couple of tablespoons of water to the pan and stir through – you want enough to turn the tomato purée into a sauce.

Simmer for a couple more minutes until the chicken is cooked through and the peppers are tender. Check the chicken is cooked by slicing one piece in half – it should not be pink in the middle.

Tip the chicken and peppers into a serving dish and remove the tortillas from the oven. Serve with the salad and grated cheese, letting everyone dive in and serve themselves.