• 2 tbsp olive oil
• 100g chorizo
• green pepper
• 1 tsp paprika
• 20 cherry tomatoes
• 4 chicken breasts
• 1 pack 200g spicy nacho
• 1 pot of crème fraîche
• red chilli
• avocado and lime to create guacamole

1. Preheat the oven to 180p 160h gas 4
2. Place the oil in a frying pan then the chorizo and cook for 3 mins then place in paprika on tomatoes.
3. Next, add the salt and pepper to the meat and cook for 5 minutes with the pepper, 4 tbsp water to create a little sauce and place in a bowl
4. Then add the nachos to the pan then the chicken mixture, over and the crème fraîche, back to the oven for 10 minutes.
5. Mash the avocado with lime juice and serve with the pickled nacho and chilli.

Recipe by Gareth Richards, originally featured on Prynhawn Da.