A portion of the spicy new food with Mexican chicken. Loaded with sweet peppers and corn this shiny golden dish takes only 30 minutes.


4-5 bone marrow chicken (or use a pumpkin)
200 g plain flour
1 teaspoon butter
2 tablespoons olive oil
1 can of sweet corn
1 red onion, finely chopped
1 pepper (any color), finely chopped
2 tablespoons tomato paste
250 ml chicken stock, made with a stock cube
juice of 1 lemon
200 ml of one cream
200g spinach, washed
the bulk of coriander, chopped, chopped basil, spring onions, chopped

For a mixture of spices:

½ tablespoon of garlic granules
½ spoon of paprika
½ spoon of pepper (add more or less depending on your preference)
¼ spoon of chili flakes
¼ a tablespoon of Cajun spice