Chop the red onion into two halves. Finely slice one half and roughly chop the other. Cut the scotch bonnet into quarters and peel the mango with a peeler.

Slice the flesh off the mango and roughly chop.

Pop your finely sliced red onion in a bowl. Add 1 tbsp of your apple cider vinegar, 1 tsp sugar and ½ tsp salt. Mix well, scrunching up the onions, then set aside to quick pickle.

Add your chopped tomatoes, tomato purée, roughly chopped red onion, mango flesh, 1 tbsp apple cider vinegar, agave syrup, garlic cloves and ¼ scotch bonnet pepper to a food processor. Blitz to a smooth paste, then season to taste. If you think it needs more spice, then add another quarter of scotch bonnet - keep adding a quarter until you have reached your desired heat level.

Pour the blended mixture into a saucepan and bring to a boil, simmer for 10 mins until it’s thick and the colour has deepened.

Pour the dairy-free yoghurt in a bowl and zest in your lemon. Squeeze in the juice of half a lemon and season with salt.

In a saucepan, pour a few glugs of oil and sauté your Quorn Makes Amazing Peri Peri Strips for 3 mins until browned and warmed through.

Pop your pitta into the toaster.

Once toasted, cut an incision in the side of your pitta and spread the lemon yoghurt on one side and the chilli mango sauce on the other. Add in your mixed lettuce leaves, Quorn Makes Amazing Peri Peri Strips and the pickled red onions. Serve and enjoy.