Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm wide wedges (no need to peel). Pop them onto a large baking tray. Drizzle with oil, sprinkle over the oregano, season with salt and pepper, then toss to coat. 

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 30-40 mins. Turn halfway through.

Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips. 

Peel and grate the garlic (or use a garlic press). 

Grate the Cheddar cheese.

Cut each chicken thigh into 2cm chunks. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the diced chicken and season with salt and pepper.

Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: The chicken cooked when no longer pink in the middle.

Once the chicken is cooked, add the sliced pepper to the pan and stir-fry until just soft, 4-5 mins. 

Reduce the heat to medium, then add the garlic, tomato puree and central American style spice. Cook until fragrant, 1 min.

Stir in the chicken stock paste, honey and water for the sauce (see pantry for amount). Simmer until thickened, 3-4 mins.

Taste the fajita mix and season with salt and pepper if needed. Add a splash of water if it's a little too dry.

When everything's ready, share the wedges between your plates and top with the chicken fajita mix.

​Build your own! Bring everything to the table and everyone can add the toppings they like best.

Sprinkle over the cheese. Finish with a dollop of soured cream and smashed avocado - wedges loaded!