Chicken tostadas

Preparation method

1. For the chicken, pour 1-2 tablespoons of the olive oil into a frying pan on a low heat, add the chicken breasts and gently fry for about 8-10 minutes on each side, or until golden-brown and cooked through (the juices will run clear when the chicken is pierced in the thickest part with a skewer). Remove from the pan and set aside to cool slightly on a chopping board.

2. Using a rolling pin, bash the chicken breasts to flatten them out. Shred the chicken into small pieces, allow to cool completely and then place into a bowl. Add the mayonnaise, remaining olive oil and lime juice, season, to taste, with salt and freshly ground pepper and mix well together, mashing the chicken slightly to give the mixture a paste-like texture. Set aside.

3. For the quick refried beans, melt the butter in a pan on a low heat, add the onion and garlic, cover with a lid and gently fry for 6-8 minutes, or until softened and slightly golden-brown.

4. Add the drained kidney beans and cook in the pan, uncovered, for 2-3 minutes until heated through. Using a potato masher or fork, mash the bean mixture in the pan, keeping it chunky and not too smooth. Add the stock and continue to cook gently for 4-5 minutes, uncovered, until the mixture is quite thick. Season, to taste, with salt and freshly ground black pepper. Set aside. (You can serve at room temperature or reheat before serving, as you prefer.)

5. For the tomato salsa, mix together all of the salsa ingredients and season, to taste, with salt and freshly ground black pepper. Cover with cling film and chill in the fridge until needed.

6. For the guacamole, mash the avocado flesh with a fork in a small bowl, so that it stays fairly chunky. Mix in half of the lime juice and the coriander (if using) and season, to taste, with salt and freshly ground black pepper. Taste and add more lime juice if preferred. Cover with cling film and chill in the fridge until needed.

7. For the tostadas, heat a deep-fat fryer filled with sunflower oil to 180C/350F. Alternatively, pour the oil into a deep, heavy-based pan to a depth of 2cm/1in and bring to the same temperature on the hob, checking with a sugar thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the tortillas for 1-2 minutes, turning the tortillas halfway through, until crisp and golden-brown all over. Cook the tortillas one at a time if they are whole or halved, or in batches if cut into wedges. Drain well on kitchen paper.

8. Serve everything on little plates or in bowls for people to help themselves. To assemble, spread some refried beans on the crisp tostada, scatter over some shredded lettuce and add some of the shredded chicken mixture, guacamole and tomato salsa. Top with some soured cream or crème fraîche, a sprinkling of grated cheddar, chopped coriander and finally a squeeze of lime juice.

   Technique: Learning to chop: the 'chiffonade' or shredding technique

30 mins to 1 hour preparation time

30 mins to 1 hour cooking time

Serves 6