Quick Hot Honey Peri Peri Chicken and Pepper Tacos

a) Meanwhile, halve, peel and thinly slice the red onion.

b) Halve the bell pepper and discard the core and seeds. Slice into thin strips.

c) Grate the Cheddar cheese.

d) In a medium bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set your dressing aside.

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

b) Once hot, add the chicken, red onion and bell pepper to the pan. Sprinkle over half the peri peri seasoning and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

c) Stir-fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

a) When the potatoes are cooked, drain in a colander and allow to steam for a few mins.

b) Return the potato pan to medium heat and melt half the butter (see pantry for amount).

c) Add the remaining Peri Peri seasoning and a pinch of sugar. Cook until fragrant, 30 secs.

d) Add the potatoes back to the pan and toss to coat in the spiced butter. Season with salt and pepper. Remove from the heat and cover to keep warm.

a) Once cooked, add the hot sauce, honey and remaining butter (see pantry for amount) to the pan with the chicken and veg. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

b) Allow to melt and stir to combine, 1 min. Toss to coat the chicken, then remove from the heat.

c) Pile the tortillas (2 per person) onto a plate. Heat them through in the microwave, 850W: 50 secs / 750W: 1 min, until warm and soft.

d) If you're using the oven, pop them into the oven to warm through, 1-2 mins.