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First Post and Fried Chicken

Hello!

So, here it is – my first post on this equally exciting and nerve-wracking venture that’s been in the works for a while now and I’m so happy and grateful for all the love I’ve received so far – it’s your support which will really keep me going!

The idea for this blog came about when I was, to be honest, pretty sick of my old job, it wasn’t what I wanted to be doing, nor was I getting anything out of it. I was speaking to Toby (my partner and the behind the scenes partner of Joey Cooks) and he suggested about doing something with my passion of cooking. We played around with a few ideas which will hopefully play out throughout this blog, but first I wanted to keep it simple and for you guys to get to know a bit more about me.

I’ve always loved cooking, my earliest memories of me cooking were when I came home from school, my ridiculously hard working parents were either at work or, in my Mum’s case, sleeping off night shifts, I would come home, play around with whatever was in the kitchen – I vaguely remember a chicken and bacon mayonnaise salad that I swore would have put Gordon Ramsay to shame – and taking Food Tech at school, to which I found a love for cooking, but a hatred for Apricots (seriously, was it just me who had a teacher obsessed with just throwing dried Apricots into everything!)

Over the years, I’ve still cooked, just at home for friends and family, getting to explore different cultures and experiences – shout out to Dave Cheng – a wicked talented guy currently living in Hong Kong – and his amazing pork dishes! He also helped develop my love for Asian food, which will be featured heavily on this blog and on my social media account – @joeycooks – and earlier this year, I went to South Korea and The Philippines and when I tell you there is nothing like it. THERE. IS. NOTHING. LIKE. IT. You haven’t had a mango until you have had a Filipino mango, to things like Adobo and Lechon – keep your eyes out for another post shortly about my trip to Asia.

I also wanted to post my first recipe within this blog post and if my friends were to say what would sum me up, to be honest, it would probably be with fried chicken. I love the contrast of delicious crispy skin and tender, juicy dark meat. Its also such a versatile base, add things like Paprika and Cayenne for a classic Southern style, or shake things up by adding to a Soy Sauce, Sesame Oil and Brown Sugar based sauce for a Korean style. But see below for my take on the traditional style!

So introducing Joey’s Fried Chicken


I find dark meat is the best meat to use, stays tender and juicy, whilst having a delicious golden crunchy coating! I don’t make this too often, but is great for friends coming over, Drag Race finale viewing parties, Tuesday evenings… okay, it’s good whenever!

Ingredients:

8 Boneless Skinless Chicken Thighs or Drumsticks

2 Litres Peanut Oil

Dry Mix

200 grams of flour

75 grams of corn flour

1 Teaspoons of smoked paprika

1 Teaspoons of cayenne pepper

1 Teaspoons of garlic and onion powder

2 Teaspoons of coarse sea salt

1 Teaspoons of black pepper 

1 Teaspoon of oregano

1 Teaspoon of thyme

Marinade

Fat Free Greek Yogurt 500Gr

1 Teaspoons of smoked paprika

1 Teaspoons of cayenne pepper

1 Teaspoons of garlic and onion powder

2 Teaspoons of coarse sea salt

1  Teaspoons of black pepper 

Method:

You’re first going to want to put something on in the background – anything you’ve seen 100 times before will do fine – into a large bowl, place your greek yoghurt and one teaspoon of smoked paprika, cayenne pepper, garlic powder, onion powder and black pepper, two teaspoons of coarse sea salt until all mixed through, place your thighs in the yoghurt mix and marinade for as much time as you have, but preferably 2-4 hours.

For the dry mix, stir together the flour, corn flour, remainder of the other spices and add the oregano and thyme until they are all combined.

Preheat your oil (peanut is great because it has a high smoking point, which means it can withstand high temperatures without fogging up your kitchen) The temperature should reach around 180 degrees celsius (360ish degrees fahrenheit)

Add a bit of the yogurt mix to the flour mix and combine, you will see little nuggets of batter form, which will stick to the chicken for those iconic clusters of perfection.

Place the thighs into the flour mix and flip and make sure the thighs are fully coated, with those aforementioned clusters attached, and with that, the fun is about to begin.

To check the temperature is hot enough, put in a small piece of your flour batter, if it bubbles straight away, it’s good to go and you can slowly place the thighs into the oil (be careful to not overcrowd the oil as the temperature will drop, around two batches of four should be fine) allow the dark meat to cook for 5 minutes on each side, then remove onto a wire rack with paper towels beneath, they should have a slight golden colour, but we aren’t done there! They’re going to go back in for another 5 minutes to really crisp up – this is often called a double fry and will result in that insta-worthy fried chicken!

They should be ready to go, (but once again check they are cooked by finding the biggest piece, make a small slice underneath to check the meat is cooked) once out of the oil, quickly sprinkle generously with coarse sea salt. Pictured with sweet potato fries, Frank’s Original Cayenne Pepper Sauce, creamy blue cheese sauce and crudites, but keep checking back for future recipes such as Gorgeous Chilli-Butter Corn, Creamy Philadelphia Mustard Mash!

Add a few beers – at the moment, I love Brewdog’s Lost Lager – its light and crisp, which balances well with the deep flavours of the chicken. 

I really love making this and from every reaction I’ve gotten, it’s deliciously salty with a slight heat, and always remember.. Make as much mess as you want, because you won’t be the one  washing up. 

Back with a Banger!

Hi all,

Firstly, apologies for being a recluse as of late, some ill health set me back a bit – I’ll let you all know I’m fine and whilst I’ve not had that same motivation I usually do, but I’m back and ready to show a new recipe!

So far you’ve seen my cooking, frying, and roasting.. but let’s be honest, you’re all dying to see my bake. Well, unfortunately, I was not blessed with the skills – I say skills, it’s patience – of baking. I just can’t. No matter how precise I am, how much I follow a recipe or just am unable to deviate from strict instructions – it never works. Slightly disheartened by this, I tried my hand at a very loose form of baking which led to these bad boys.

Sausage rolls are the perfect balance of buttery, flaky pastry and the aromatic, flavorful sausage. I pack mine with herbs and spices which will elevate standard pork/lamb/beef/chicken meat to another level! (For those who debate other meat than pork, just try it! It’s incredible!

To make 14 sausage rolls, you’ll need the following;

Around 500Gr of sausage meat ( you can just slice up ready made sausages if you don’t have ground meat ready)

A small roll blitzed in a blender/food processor or around 2 handfuls of breadcrumbs.

An egg for egg wash

Sesame seeds for sprinkling

A teaspoon each of salt, pepper, za’tar, oregano, rosemary and thyme.

A sprig of fresh sage leaves

1 large red onion,

Jus-Rol 320gr puff pastry, or if you aren’t completely incompetent of making pastry.. make your own!

Method

Start by dicing the onions and placing in a frying pan on a medium heat, let these caramelize and go translucent, throw in the sage leaves and cook until fragrant.

Place to one side, pick out the sage leaves and allow to cool.

Skin the pork sausages, instead of squeezing the meat out, score them down the skin and push out the meat into a bowl.

Combine with the diced onion, breadcrumbs and seasonings and mix together until combined.

Once combined, slice the pastry in half and place towards the edge of the pastry, leaving about half an inch to allow for the other side of the pastry to crimp over.

Score the pastry with a fork, slice into 7 individual pieces, brush with egg wash and sprinkle with sesame seeds.

Bake in the oven for 25 minutes at 180 degrees!

Now these will be good after about 15 minutes of cooling – if you can last that long!

Enjoy!

Honey Butter Korean Fried Chicken

Yep… another fried chicken recipe! But to be honest, it did so well last time that I’ve decided to change things up and make a dish inspired by one of my favourite memories of our trip to South Korea.

In March of this year, Toby and I went to South Korea to see some friends and explore the most beautiful country. The art, culture and hospitality we were exposed to was second to none, enough for us to consider moving there! However, the thing that blew me over more than anything, was the food – shout out to Nekkid Wings!

From Bibimbap to Chimaek – which literally translates to chicken and beer – was the perfect setting for telling old stories and new, and this is why I chose to share with you the best flavour combination I’ve ever tried.

Perfectly sweet, salty and crunchy – Honey Butter Korean Fried Chicken!

Honey Butter Fried Chicken, this is served with sticky rice – the perfect accompaniment to the crunchy, crispy coating!

This will feed four people, so if you’re cooking for two, halve it or if it’s a party, double as see fit!

Ingredients

Chicken

700Gr Chicken Thighs, Diced

250Gr Plain White Flour

3 Eggs

50Gr Peanuts

50Gr Corn Flour

Pinch of Salt and Pepper

1/2 Tsp Baking Powder

1 Litre of Oil for frying (high smoking point, like Peanut, Sunflower or Vegetable)

Sesame Seeds and Spring Onion for Garnish

Honey Butter Sauce

3 Tbsp of Salted Butter

2 Garlic Cloves, minced

25Gr of Brown Sugar

1 Tbsp Honey

Pinch of Salt and Pepper

2 Tsp of Soy Sauce

Method;

In a large bowl, mix together the flour, salt, pepper, corn flour and baking powder. Crack all the eggs into a separate bowl and whisk.

Heat up the oil to around 175 degrees and do the usual batter check to make sure the oil is hot.

Slice the chicken into 1 inch chunks, lightly dip into the egg mix, then toss into the flour mix and set onto a separate plate. 

Do this in batches so they cook evenly and we’re double frying for traditional crispy Korean chicken!

Slide each piece into the oil and cook on one side until slightly brown, give them a flip and allow to cook on the other side until nice and crispy. Take out the first batch and cook the others, repeating the process until done. Then fry the first batch again until extra crispy, and then transfer to a metal sieve over a paper towel lined plate. Repeat with the second batch.

For the Sauce, you will want to melt the butter in a pan on a medium heat, add the garlic until that familiar aroma fills the kitchen, then add the soy sauce and sugar, and stir until the sugar has melted. Add honey and wait until it is bubbling and golden. Add the Chicken and Peanuts into the sauce and stir until deliciously sticky and coated.

Serve with sticky white rice and garnish with sesame seeds and chopped spring onion! We completely forgot to buy some beer, but any lager will do, try something like Budweiser or Miller Genuine Draft will go well with this.

Jeulgeyo! 즐겨!

(Enjoy!)

Sweet and Spicy Summer Salad

When we enter the warmer, summer months – people often tend to go for lighter options. Fresh, fragrant foods that reflect the warm and welcoming summer nights. So the fact that with our current weather forecast looking like a weekend on Oblivion, it can be tricky to know what to cook.

Nevertheless, this recipe gives you the four perfect flavour combinations that bring out the fully rounded and balanced notes in this fun and fruity summer salad.

This is great for a group of friends sitting down and catching up or you can cook this on a Monday night and have portions for the rest of the week (If you’re a good egg and manage to food prep for EVERY day of the week – I try.. but Fat Fridays always get me!)

N.b – You will need a hand blender or even better a food processor/blender. Also, Before shading me for using Mango from a tin, unless you’ve tried Mango in the Philippines, there is literally no substitution and rarely do you get enough out of just one fresh mango.

Ingredients;

Mango, Chilli, Coconut and Lime Chicken

8 chicken thighs

2 Tbsp of Red Wine Vinegar

1 tin of Mango Slices in Juice (440gr)

1 Red, de-seeded chilli pepper.

Handful of flat leaf parsley

Juice of a Lime

1 Tbsp Turmeric

Pinch of Salt and Pepper

1 Tbsp Brown Sugar

1 Tbsp Desiccated Coconut

Salad

2 Romaine Lettuce Heads

Handful of Radishes

Cucumber

Dressing

Tbsp Red Wine Vinegar

Tbsp Olive Oil

Tsp Wholegrain Mustard

Method

Combine the Mango, Coconut, Chilli Pepper, Lime Juice, Brown Sugar, Turmeric, Parsley, Salt and Pepper into the blender and combine until mixed together.

Score the chicken thighs lightly and place in a bowl. Add the marinade and leave to set for 2-4 hours.

Take out the thighs and place under a grill, allowing to cook for 5 minutes before flipping and repeating until cooked all the way through.

Place to rest on a board whilst you make the salad, tear up the romaine lettuce and place into a large bowl, mix with sliced radishes and cucumber.

In a bowl, mix together the olive oil, red wine vinegar and wholegrain mustard and mix well until emulsified.

Slice the chicken into strips and combine with the salad, give it a toss until all combined, then add the vinaigrette, give one final mix and serve!

Re-working Childhood Chilli

I love cooking chilli – literally, some of my fondest memories are having this as a child. There were six of us in my family and it would be very rare if all of us were all at home, at the same time. My mum would make a pot of chilli, leave it on top of the oven and then we’d pop and get a bowl when we would come home and we would serve it with pasta, rice or – if no one was in to judge me, a giant bag of tortilla chips. We rarely had traditional Sunday dinners as kids, so this was always a staple in our house.

There’s something so warming about chilli – its comfort food at its finest and I love exploring different stories, ingredients and accompaniments to go with it. What other staple meal can you add coffee, dark chocolate or even bourbon and brings a whole new world of flavour to the dish! It’s so diverse that you can match use it for burritos, traditionally served with rice, top jacket potatoes with it or as my mum still makes – savoury pancakes filled with this gorgeous stuffing!

As with all type of chilli, you can leave this in the fridge for days and the flavours will only develop further into gorgeous deep and intense leftovers!

Now – I have had a few requests from people to do meat free – so.. I hereby declare that this meal is officially… VEGAN!

Vegan Three Bean Chilli

As mentioned in my previous posts, I’m by myself for the majority of this week, so I’ll be using this (cooked on Monday) to feed me for the four meals, which is an incredibly cost and time effective, bulk cooking technique for a quick and easy meal!

Ingredients

1 Big Glug of Oil

800g Chopped Tomatoes

800g Three Bean Salad in Water

400g of Sweetcorn

2 Carrots

2 Celery Sticks

1 Large White Onion

1 Red Pepper

2 Tablespoons of Smoked Paprika

2 Tablespoons of Ground Cumin

Generous pinch of Sea Salt 

Generous pinch of Black Pepper

1 ½ Tablespoons of Chilli Powder (I prefer mild, but if hot is for you – you do you)

3 Cloves of garlic minced

40 grams of Dark Chocolate 

Method

Dice the onion, peppers, celery and carrot, add to a pan of oil on a medium heat, stir for a minute then add minced garlic. Give a good stir until all fragrant and the onions are translucent. 

Add the tomatoes, giving a stir, when its bubbling, add in the beans and their water, give this a mix until combined. Then add all spices and give, you guessed it, another mix!

Let this simmer for around 20 minutes, giving an occasional stir – about ten minutes before serving, add the roughly chopped dark chocolate and give a final stir. Let simmer until all combined and then add with your favourite accompaniments!

Pictured below, I added this on top of some crispy homemade wedges which was delicious! As mentioned previously, this is completely vegan (just check the dark chocolate you buy!) 

Save the remainder in sealed tupperware, in the fridge this will last about 4 days, however if you freeze it – should be good for 2 – 3 months!

One of the easier, shorter recipes I’ve done, but hey – if it’s simple and delicious, whose complaining?!

A Hull Lotta Love

Hello! There’s a slight twist this week… I haven’t done a recipe as I haven’t had the time, but I do have a story of my adventures this weekend. As I write this, I have a glass of Wild Turkey Bourbon and Drag Race Season 11 on – for the fifth time I think? Let’s go with that.

My photographer and soon to be husband is away in Ireland with work and so I haven’t got my photographer on hand or anyone to share the food with me, so creating recipes and meals for one that are cost effective and exciting, is proving tricky!

So this weekend, I had a Uni friend come down, he stayed the night, we caught up, binged season 2 of The Office (US) and had a few too many drinks.. a recurring theme in this weeks blog. We then headed up to Hull for the Humber Street Sesh, staying at our friends house in ‘Ull.

I’m not a massive fan of big crowds, sort of overwhelming, but when I hear food and drink are on offer – I feel like there is no stopping me.

The entire place was so chilled out and there was enough glitter, rainbow and leopard print to rival a pride parade! Everyone seemed to be having an amazing time, with lots of different stalls for clothes, drinks, food and a whole lot of music – personal favourite was Hands Off Gretel – who gave me real Pat Benatar meets No Doubt, with added punk – they were awesome.

The food at this place was really varied, but the minute I smelt the fresh pizza from Bert’s Pizza and Gelato – we went for the Salami and Rocket – but you know I had to add oregano, salt and oil to really amp it up!

This entry this week is a lot shorter and a lot more on the blog side, obviously next week its back to making recipes and posting regularly, but hey – who knows, reviews could be my new thing!

Reunions and Risotto

I’m always changing things in my mind. From what I want to eat, to how I want this blog to reflect me and even from how I want my own sense of style to be (literally looking at my wardrobe and I need new clothes) – But one thing that always sticks with me – friendships.

This week my dear friend Alex has come back from South Korea for a few weeks and I thought it would be the perfect opportunity for me to cook her my risotto. I cooked this for her so many times before that I know it’s a certainty she’ll enjoy seconds (or in this case.. thirds!)

We’re off to the Humber Street Sesh with a few Uni friends this weekend – so expect something a little different than ‘Joey Cooks’ – because I’ll be too busy eating other peoples food to cook my own – so I plan to eat, drink and review as much food as possible!

Back to the Risotto – I honestly started creating this just after I left Uni and moved in to a ‘professional’ house share – I needed to start making meals with more skill and more flavour than just bacon sandwiches. After a few different attempts and different ingredients, I decided to stick with this one – I find the balance of salty pancetta and creamy buttery risotto is perfection.

Ingredients

300g of Arborio Risotto 

1lt of Vegetable Stock

1 White Onion

3 cloves of garlic 

150gr Petit Pois 

200gr Pancetta

200gr Mushrooms

175Gr of Salted Butter 

2 tbsp Salt

2 tbsp Pepper

1 tbsp Rosemary,

1 tbsp Thyme

1 tbsp Tarragon 

Method

Add 75gr of butter, garlic and diced onion to a pan on low/medium heat and cook until onions are translucent, you’ll know why this is a winner within the first few minutes of the aroma filling the kitchen. Add the risotto and stir until all combined. Grind all the spices together until a coarse powder forms, add this to the pan. Once you see the dry risotto glistening with buttery goodness, turn up to a medium heat, add a ladle of stock at a time and mix until absorbed, repeat this process for around twenty-five minutes.

In a separate pan, cook off your pancetta until crispy and add it straight to the pan – fat included, it’ll give a punch later. Slice your mushrooms and add to the pan, folding through and adding a ladle of stock and mix again. Leave to simmer for around 5 more minutes. Add the petit pois to the pan and mix through, here is where you will see the pop of green, amongst the deeper reds of the pancetta and creaminess of the rice.

Now that the rice is almost cooked through, add the rest of the butter in small chunks to the pan and cover with a lid, turn the heat down to low and cook for 10 minutes, when done, give it one final fold through and this will create the creamy texture you’re looking for. 

Dish out into portions for your guests, this will feed around four people. Sprinkle with black pepper. We went for Casillero Del Diablo Sauvignon Blanc for this, a delicious, fresh wine with a heavy note of Peach, with slight hints of gooseberry and tropical fruit.

Brunch, Benedict and Blogs

So it’s been a full week now since I’ve posted on this blog and it’s been incredible how much I’ve noticed a difference in myself. I’m so much more productive, wanting to do more each day I can and my creativeness is thriving – something I’ve been struggling with for a while.

I think what’s changed the most is my appreciation for friends, family and mostly, Toby. His constant support and not allowing me to doubt my talents, has been invaluable, so once again – thank you Noops.

This weekend has been action packed! We started off with a Drag Queen Comedy Show PPV Brunch ( recipe below, Drag Queens not included) with our friends Becky and Jacob, who are in the process of adopting! You can follow their journey here – https://beckyjacobsadoptionjourneyonline.wordpress.com

We then travelled down to see my family for the evening and drop off a few save the dates to them. Did I mention I’m getting married in December 2020?! It’s coming so quickly, now that save the dates are out, we can start properly planning!

So we had a typical family dinner of everyone bringing their own dish and sharing dessert at my sisters, there were 11 of us in total and so good to eat, drink, catch up, drink, drink, dri… you get the idea.

We then travelled to see a friend whose just move to London for some brunch – check out my Instagram story for these photos! Gave her the save the date and then made our way to Heathrow to pick up one of my best friends who is back from South Korea for 2 weeks!

It’s been an amazing weekend – but now, the reason you’re all here – time for the recipe, which I’m calling – Bennie and The Eggs.

It was my first time making a hollandaise sauce from scratch and if I could tell myself anything, I’d let myself know that it’s so much easier than you think!

This serves four people, so if you’re going it alone, just use a quarter of the ingredients for the Benedict, the sauce will last for 1-2 days, just try not to reheat if longer than the day after.

Ingredients;

4 English Muffins

1kg Spinach

200g Butter

2 Garlic cloves

10 Eggs

1 Lemon

Salt, Pepper and Smoked Paprika.

1 Tbsp White Wine Vinegar

Handful of chives

Method

Put your spinach in a saucepan with 50g of butter, pinch of salt and garlic, cook until reduced down (don’t worry about how little you have left, you will never have enough spinach)

With the rest of the butter, take 150g of it and melt slowly on a low heat, keep the butter warm.

In a metal or glass bowl, combine 2 of the 10 egg yolks, juice of a lemon, the white wine vinegar and spices, put this bowl over a pan of water that’s boiled, but on a low simmer and whisk for around 4 minutes until thick, then take off the heat and slowly add the butter whilst constantly whisking. Season to your taste – if you think it needs more salt and pepper, go for it. Give it a final whisk – if it’s a little too thick, add a table spoon of water until creamy.

In a bowl of simmering water, add your a dash of white vinegar to it and create a little whirlpool by whisking a slotting spoon and drop your egg in, it’ll spin and the whites will wrap itself around poaching for around 3 minutes. Remove from the pan and place on kitchen roll. Repeat this until all eggs are poached.

Place your spinach mix on top of the toasted muffins, top with the eggs and add a good pouring of the sauce, it should just about cover both of the poached eggs.

There you go! This was made vegetarian as one of our part was, however if you’re inclined, add some ham hock instead or as well as!

For this Mock-tail, I added 500ml of cloudy lemonade, freshly squeezed 4 oranges and combined a punnet of strawberries (reserving some for garnish) and a dash of grenadine for a fruity, delicious morning treat! As half of us we’re driving, this was made non alcoholic, but you can totally use a Prosecco instead of cloudy lemonade!

Fierce Fajitas for Four!

I honestly am in awe of the response I have had from everyone – I honestly didn’t think it would pick up this quickly, to which I can only repay to you by giving you another recipe!

Now this is a recipe I’ve cooked a hundred times before and to be honest, whenever you say Fajitas, I don’t think you ever get a complaint. Think of Lego for Adults, but it’s not plastic… and you can eat it… I guess the only comparison is you build it yourself. I’m not good at analogies.

This recipe is full of depth, with heavy notes of cumin and smoked paprika, bringing you earthy heat, which balances well with the creamy and acidic accompaniments.

If you wanted to make this veggie, you can add more of the veg listed below or try some meat alternatives, during my veggie/vegan diet, I was a massive fan of Vivera products, particularly their steaks!

Just a quick one, the description of the veg is a bit lengthy but stick with me and it’ll teach you a good technique for dicing veg!

Fierce Fajitas for Four

For this recipe – you will need the following;

Fajitas Mix;

3 Peppers (Red, Yellow and Orange go well) 

2 Red Onions

A punnet of mushrooms

8 Boneless and Skinless Chicken thighs / 4 Vivera steaks

2 Tbsp Smoked Paprika

2 Tbsp Cumin

2 Tbsp Salt

1 Tbsp Cayenne Pepper

1 Tbsp Pepper

2 cloves of Garlic

Flat Leaf Parsley

Corn Salsa

1 Tin of sweetcorn

1 Large Tomato

1 Red Onion

Leftover Pepper tops

½ Lime Juice

Guacamole

4 Ripe avocados

1 Large Tomato

½ Lime Juice

100 grams of Greek Yogurt

500Gr of Cheddar – also try mexican Cheeses, for this one I’ve gone for a Oak Smoked Jalapeno and Sweet Red Pepper flavoured deli cheese.

8 Wraps (Wholemeal, plain, mixed herb – pick whichever you like – if you haven’t before, give corn tortillas a go!)

Veg Prep; 

With your veg, you’re going to slice about a ½ inch down from the top of the peppers horizontally, take the tops and dice into small cubes – they’ll come in handy a bit later on. Peel away the pith and bang out the seeds from the rest of the peppers, then slice into thin strips. The onions are the most “technical” part of this. Cut both onions in half slicing down from the root. Take one half and chop off the stem, peel away the skin, leaving the root attached. Slice horizontally, stopping just before the root, then slice vertically across the top and finally slice horizontally across the onion. You should be left with little cubes of onion, put these to the side. With the remaining onions, slice to a similar thickness as the peppers. Roughly cut the mushrooms into fours.

Start by placing a good glug of oil in the pan, add salt and mince your garlic, let this cook on a medium heat until the garlic gets all nice and aromatic – then place your chicken thighs in the pan let these cook for about 5 minutes until a gorgeous colour has developed on both sides. 

Take your thighs out, add all the spices to the pan and mix until an oily paste forms, add the veg until coated in delicious flavour, add the thighs back in and cover the pan with a lid, set to a low/medium temperature and cook for 15 minutes. 

Whilst these are cooking, you have plenty of time to prepare the accompaniments.

Grate the cheese into a serving dish and put to the side, after grabbing a pinch for yourself – I see you. 

Those diced onions and peppers from earlier, mix these with the corn. Dice the tomatoes in the same way but keep about ¼  aside for the guacamole. Mix all of these together into a bowl, squeeze in the lime and sprinkle with salt and set to one side!

For the guacamole, you can slice the avocado, remove the stone and mash in a bowl with a fork, add the greek yogurt – if you’ve seen Queer Eye, Antoni Porowski swears by this and keeps the guacamole from browning! Add the quarter diced tomato and a squeeze of the other half of lime juice. Give it a mix together until all combined. 

Place your tortillas on a plate in the microwave (if you don’t have a microwave, wrap in tin foil and place on a low heat in the oven for about 4 minutes – careful not to make them too crunchy)  turn on the microwave just before serving – a minute should do nicely.

Ensuring the chicken is cooked all the way through, cut into strips, and mix within the veg. I love decanting, but place down a tea towel and put the pan onto your table, it gives a nice rustic feel, sprinkle this and the other two dishes with a bit of chopped parsley for colour.

Place all on your table and you can stand smugly knowing that you’ve prepared some Fierce Fajitas for Four, as you’re guests look at you in awe, taking pictures of your creation.

A good pairing with this would be some Margaritas or a few light beers, Corona or Modelo are great with these!