Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges onto a large baking tray. Drizzle with oil, 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, 25-35 mins. Turn halfway through. Meanwhile, zest and halve the lime. Chop the tomatoes into 1cm chunks. Squeeze the lime juice into a medium bowl and add the olive oil for the dressing (see ingredients for amount), then season with salt and pepper. Add the tomatoes, mix to combine, then set aside.

Peel and grate the garlic (or use a garlic press). Halve the pepper and discard the core and seeds. Slice into thin strips. Put the pepper on a lined baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Roast on the middle shelf until soft and slightly charred, 15-18 mins.

While everything cooks, lay a chicken breast onto your chopping board, place your hand flat on top and slice into it from the side until there is 2cm left (be careful not to slice all the way through). Open it up like a book. Repeat with the remaining chicken - now it's butterflied! In a large bowl, add a drizzle of oil, a squeeze of lime juice and half the Mexican style spice mix (add less if you don't like heat), then add the chicken and season with salt and pepper. Mix together well. 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, lay the butterflied chicken flat in the pan and cook for 3-4 mins on each side. Transfer to the pepper baking tray and roast for 5-6 mins. Once cooked, transfer to a plate to rest for a couple of mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, drain and rinse the kidney beans in a sieve, then pop half in a bowl and roughly mash with a fork. Pop your (now empty) frying pan back on medium-high heat with a drizzle of oil. Once hot, add the garlic, tomato puree and remaining Mexican style spice mix and cook for 1 min. Stir in the kidney beans (both whole and crushed), chicken stock paste and water for the beans (see ingredients for amount). Season with salt and pepper, then bring to the boil and simmer until thickened, 4-5 mins, stirring occasionally.

When everything is ready, transfer the chicken to your plates. Serve with a spoonful of refried beans, roasted peppers and wedges alongside. Top with the tomato salsa and sprinkle over the lime zest to finish. Cut any remaining lime into wedges for squeezing over. Enjoy!