Instructions: To make the filling, dry fry the cumin and coriander seeds in a small heavy frying pan over a moderate heat until they give off a heady aroma. Tip into a spice grinder, or mortar, allow to cool for a couple of minutes, then add the oregano and grind to a powder. Put the oil into a wide frying pan, and heat up over a moderate heat. Add the peppers, onions, garlic and chilli and stir for 2 minutes.

Sprinkle over the spices, season with salt and pepper and stir again.

Cover and reduce the heat to low, then leave to sweat gently for 10 minutes until tender, stirring once or twice. Raise the heat up high and add the chicken and marigold leaves. Sitr fry for 4-5 mintues, until just cooked through, then stir in the lime juice and marigld petals. Taste and adjust seasoning, then spoon into a warm serving bowl.

To make the salsa, mix all the ingredients together and leave to stand for at least half an hour. Stir again, then taste and adjust seasonings just before serving.

Meanwhile, wrap the tortillas in foil or clingfilm and reheat in the oven or microwave as instructed on the packet. Remove foil or clingfilm, and wrap in a cloth to keep warm. Put all the remaining accompaniments on bowls and arrange on the table with the chicken mixture and tortillas. Let everyone make up their own fajitas, piling chicken, peppers and garlic shoots down the centre, adding dollops of guacamole or soured cream (or both), salsa and finishing with some shreded lettuce. Those who like it hot can add extra pickled jalapenos or a shake of chilli sauce. Roll the whole lot up and bite into it.

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