Put the potatoes to part boil, about 5 minutes

Chop the chicken into bite-size pieces

Fry in olive oil the chopped onions for one minute, then add the garlic fry for a few minutes until the onions are opaque in colour and soft. Remove from the pan and set aside until later

Add the chicken to the frying pan in olive oil, fry until chicken is near to cooked

Chop up the slices of bacon

Add the potatoes to cold water when they are cold slice into scallop shaped and set aside until the rest is cooked.

Slice the peppers and open the can of crushed tomatoes

When chicken is near cooked add the bacon pieces mix and fry until bacon is coloured and near to cooked

Next add the onions and garlic and mix

Add the chopped tomatoes and the veg stock and stir in.

Add the tomatoe puree stir in

Add the black pepper and stir in bring to the boil and transfer into a greased oven dish

Level the mix out then lay on top the sweet peppers

Next add the potatoes, arrange them all on top sprinkle the salt and spray all the potatoes with olive oil

Place in a preheated oven 175C or gas 7 cook for 20 minutes until potatoes are cooked and crisp.

Lastly sprinkle the cheese all over the top add a slash of Worcestershire sauce and put back in the oven for a further 5 minutes or until cheese is melted. Or put it under the grill.