Ingredients for the salsa:

450g (1lb) of tomatillos

2 cloves of garlic, peeled but left whole

1-2 jalapeno chillies, left whole

8-10 sprigs of coriander

About 700ml water

2 tspn salt

1/2 small white onion, peeled and chopped small.

1 tbsp corn oil or light olive oil

Ingredients for the fajitas:

1/2 large red onion, peeled and finely sliced into half moons

1 red pepper and 1 yellow pepper, deseeded and sliced into long thin strips

1-2 skinless, boneless chicken breasts (or equivalent in cooked chicken), cut into similar-sized strips

1 heaped tspn sweet smoked paprika

1/2 tspn ground cumin

Juice of 1 lime

Olive oil

Freshly ground black pepper

You will also need a quantity of flour tortillas

Method:

First, prepare the tomatillos by peeling off the papery husks and washing off the sticky residue in lukewarm water.

To make the salsa, put the cleaned tomatillos in a large saucepan with the garlic, salt, chillies and water. Bring to the boil on a medium heat, reduce to a low simmer and cook, uncovered, for 10 minutes until they’re soft but not breaking up.

Drain the mixture in a colander over a bowl, reserving 120ml of the cooking liquid. Whizz the tomatillo mixture with the coriander and reserved liquid in a blender or food processor.

Heat a tablespoon of oil in a heavy-bottomed frying pan, add the chopped onion and cook for 4-5 minutes until it is soft and translucent.

Remove from the heat and pour in the tomatillo mixture (have a lid handy in case it spits). Remove the lid and cook over a low heat for about five minutes, stirring occasionally. Allow to cool then refrigerate until you are ready to serve.

To make the fajitas, mix the sliced peppers and onion (and the chicken if it’s raw) in a large bowl with the paprika, cumin, lime juice, oil and black pepper and marinade for five minutes or so.

Place into a preheated deep frying pan and cook on a medium-high heat for 6-8 minutes or until the chicken is cooked through.

If you’re using cooked chicken, add it once the peppers and onions have softened slightly, about five minutes, and heat through thoroughly. Keep stirring the pan so the onions and peppers don’t catch.

Heat your tortillas according to the packet instructions and serve the chicken mix straight from the pan, with the salsa on the side and a bowl of Greek yoghurt (or better yet, yoghurt and garlic sauce), and let everyone wrap up their own fajitas.