Jerk Chicken Tostadas

Halve, then remove the core from the pepper and chop into small pieces. Roughly chop the coriander (stalks and all). Roughly chop the vine tomato into small chunks. Zest the lime then chop into wedges. Drain and rinse the sweetcorn in a sieve. Lay out the tortillas on a large baking tray in a single layer and drizzle with a little oil. Season with salt then set aside

Put a large frying pan on high heat (no oil) and add the desiccated coconut. Toast, stirring, until golden. TIP: Watch the coconut like a hawk - it burns easily! Tip into a small bowl - keep the pan!

Wipe out the pan and return to high heat with a drizzle of oil. When hot, add the chicken, all its marinade and the pepper. Stir-fry until the chicken is browned all over, 5-6 mins. TIP: Adjust the heat if necessary, but don't be scared of keeping it high - you want the chicken to get nice and charred! Stir through half the sweetcorn, lower the heat to medium-low and cook, 5-6 mins.

Meanwhile bake the tortillas on the top shelf of your oven untill golden and just crisp, 4-5 mins. Pop the sour cream into a small bowl and stir through half the toasted coconut and half the lime zest. Season with salt and pepper. In a large bowl, combine the tomato, remaining sweetcorn, half the coriander and a squeeze of lime juice. Season with salt and pepper.