Instructions: Aga equipment:
wire shell on third set of runners in roasting oven

First prepare the guacamole.

Seed and finely chop the tomatoes and red chillies.

Crush the garlic and finely chop the spring onions.

Roughly mash together with the other ingredients using a fork.

Spoon into a serving dish.

Heat the oil in a large frying pan on the floor of the roasting ovenwhile preparing the chicken.

If you are using the boneless breast fillets skin them and cut them into strips.

Toss the meat in the spices then stir into the oil and cook for 10 minutes on the floor of the ovenstirring once.

Stir in the peppers and onions and cook for a further 5 to 8 minutes until the chicken is cooked through and tender. Wrap the tortillas in foil and warm them through on the shelf in the roasting ovenwhen you add the peppers to the chicken.

Squeeze the lime juice over the chicken then serve some in each warmed tortilla topped with a dollop of guacamole

Most Mexican food is quick to prepare. Fajitas are usually served sizzling on an iron dish. Heat it on the floor of the roasting ovenif you have one.

Serves 4

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