Method:

Heat a large frying pan over a medium-high heat. Add the chopped tomatoes, chipotle paste and the shredded pork. Bring to the boil and then simmer for 5-6 minutes, until the mixture has reduced and thickened. Season to taste with salt and pepper.

Preheat the oven to 180C fan.

Cover a large baking sheet with baking parchment and pour over the tortillas, ensuring they are evenly distributed.

When you’re ready to serve, sprinkle half the cheese over the tortillas, then spoon over the pork mixture. Finally sprinkle over the chopped onion and the remaining Mexicana. Place immediately into the preheated over and bake for 5-6 minutes until the cheese has melted.

Slide the baking parchment to a serving board, garish with the chopped coriander and lime wedges and soured cream. Serve immediately.

Method:

Preheat the oven to 180C fan.

Place the prepared onions and peppers on a large, shallow non-stick baking tray; add 1 tbsp oil and season with salt and pepper. Using your hands toss the vegetables to ensure they are evenly coated, then divide the veggies in half pushing each half to the sides of the tray.

In a small bowl mix 1 tbsp of oil with the fajita seasoning. Place the chicken breasts in the centre of the tray and brush liberally with the seasoned oil. Place the tray into the preheated over for 20 minutes, or until the chicken is cooked.

Meanwhile cook the rice in boiling salted water until tender, approximately 12-15 minutes. When cooked, immediately rinse the rice with plenty of cold water and drain in a colander.

When cooked, allow the chicken to cool before slicing.

Divide the rice between the four lunch boxes. Next added the roasted veggies, followed by the chicken. Spoon the salsa over the chicken, sprinkle with the grated Mexicana and finally garnish with the coriander and lime wedges.

Once completely cold, clip on the lids on and pop the lunch boxes in the fridge for up to 4 days.

To serve, remove the lid, squeeze the lime over the naked burrito, loosely replace the lid and microwave for approximately 3 minutes on high power, or until piping hot.

Method:

1. Cook the potatoes in salted boiling water until tender.  Drain.

2. Line a 18cm (7 inch) round cake tin.

3. Preheat oven to 200°C / 180°C fan / gas mark 6 and place a baking tray on the middle shelf.

4. Heat the oil in a large frying pan over a medium heat and when hot sauté the onions and peppers until soft but not coloured; about 5-6 minutes.

5. Whisk together the eggs season well and set aside.

6. Slice the cooked potatoes into discs approximately 5mm thick.

7. Layer the sliced potatoes, onions and pepper and grated Mexicana in the prepared tin; pour over the egg mixture. Press a fork over the surface to ensure the egg mixture is evenly distributed and level.

8. Place on the preheated tray and bake until golden and puffy and the centre feels firm, approximately 25-30 minutes.  Leave to stand for 10 minutes before removing from the tin and carefully peel away the greaseproof paper.  Slice and serve warm or cold.

Method:

1. Combine together the mayonnaise, yoghurt, lime juice, coriander, chicken, red onion and season to taste.

2. Place a tortilla wrap on a microwavable plate. Add one slice of Mexicana and microwave on medium power for 30 seconds, to warm the tortilla and melt the cheese. Repeat.

3. Divide the dressed chicken mix between the two wraps, fold and serve.

4. Garnish with fresh coriander and chilli.

Method:

1. Heat the oil in a frying pan over a medium heat. Fry the burgers for 10-15 minutes, turning frequently.

2. Wipe the mushrooms clean and remove the stalks.  Place in the frying pan and season with salt and pepper and add a knob of butter to each. Fry for 4-5 minutes turning occasionally.  Set aside.

3. Fry the streaky bacon until crispy.  Set aside.

4. When the burgers are cooked you can start to assemble:

• Place lettuce onto the bottom of the buns, and top with a burger and a slice of Mexicana.
• Next, load on tomato and onion slices.
• Top this with another burger and Mexicana slice, more onions and tomato.
• Finish with the fried mushroom and a dollop of guacamole or ketchup and finally the bun top.

5. Sit back and indulge!

Method:

Break the eggs into a bowl or jug and beat well with a fork, add the grated Mexicana and season to taste.

Heat a 18-20cm non-stick frying pan over a high heat and spray with 1 cal stray (or use a litle oil).

When the pan is hot pour in the egg mixture. Using a silicone spatula, immediately start to drag the cooked egg away from the edges of the pan, leaving it in the centre. This will allow runny, uncooked egg to fill the gaps. Continue this process, occasionally tilting the pan to encourage raw egg to find its way to the pans hot surface. After about 3 minutes the omelette will start to set, sprinkle over the spring onion and roasted peppers.
Immediately cover the pan with a large serving plate and turn off the heat.

Leave the covered omelette to stand for two minutes; allowing the residual heat to finish cooking the omelette.

Dry the warmed plate used to cover the pan and carefully transfer the omelette on to the plate and serve.