Bring a large saucepan of water to the boil with 1/2 tsp salt (if you'd like) for the spaghetti.

Halve, peel and thinly slice the red onion.

Halve the bell pepper and discard the core and seeds. Cut into thin strips, sliced as thinly as you can.

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the chicken, pepper and onion to the pan. Season with salt and pepper if you'd like.

Fry, stirring occasionally, until the chicken is golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Meanwhile, peel and grate the garlic (or use a garlic press).

When the water is boiling, add the spaghetti to the water and bring back to the boil. Cook until tender, 8 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

In the meantime, once the chicken is cooked, reduce the heat of the frying pan to medium-high.

Add the Central American style spice mix and garlic to the chicken and veg. Fry until fragrant, 30 secs.

Stir in the passata, red wine stock paste, mixed herbs, water for the sauce (see pantry for amount) and a good pinch of sugar (if you'd like to).

Bring to the boil, then reduce the heat and simmer until thickened, 5-6 mins.

Once the sauce is thickened, taste and season with salt and pepper if you'd like. Add the hard Italian style cheese and a knob of butter to the sauce (if you'd like to).

Add the cooked spaghetti to the sauce and toss to coat.

Add a splash of water if you feel it needs it.

Kids Step: Mix the cheese and cooked spaghetti into the sauce using a spoon to bring it all together!

Share the spaghetti and sauce out between your serving bowls. Use a fork or tongs to twist it into flowing swirls.

Kids Step: Get swirling the spaghetti with a fork or tongs to make your whirlpools - a fork will make small ones and tongs will make big ones!

Enjoy!