Mild Sausage Chilli

Halve, then remove the core from the red pepper and chop into 1cm chunks. Finely chop the chives (or use scissors if you like!). Grate the cheddar cheese. Halve the red chilli lengthways, deseed and finely slice. TIP: Leave the chilli out if you don't like heat. Slice open the sausage, remove the meat and put to one side. Drain and rinse the kidney beans in a colander. Cut each tortilla into eight triangles.

Put a drizzle of oil in a frying pan over medium heat. Once hot, add the sausage meat and cook until browned, 5 mins. Use a wooden spoon to break it up while it cooks. Season with salt and black pepper. Add the red pepper to the pan and cook, stirring, until it starts to soften, another 5 mins.

Add the smoked paprika, diced tomatoes with onion and garlic, chicken stock pot and water (amount specified in the ingredient list) to the pan. Stir to dissolve the stock pot. Bring to the boil, reduce the heat and simmer until thickened, 10-12 mins.

Place the tortilla triangles on a lined baking tray in a single layer and drizzle over a little oil. Season with salt and black pepper. Pop on the top shelf of your oven and bake until golden and crisp, 4-5 mins. TIP: Keep an eye on them to make sure they don't burn! Meanwhile, put the sour cream in a small bowl and stir in half the chives. TIP: If the kids aren't so keen on chives, leave half of the sour cream plain.