Preheat your oven to 180°C (fan 160°C). Grease your baking tin lightly with a little oil or butter, then line the base with baking paper—this guarantees the bars lift out without sticking. The paper should come up two opposite sides to form handy handles.

In a large mixing bowl, whisk together the flour, baking powder, smoked paprika, oregano, salt, and pepper. The mixture should look evenly speckled with the paprika, giving it a warm orange hue, and you’ll smell the earthy oregano as you stir.

In a separate jug, beat the eggs with the milk and vegetable oil until the liquid is pale and slightly frothy on top. Pour this wet mixture into the dry ingredients and stir gently with a wooden spoon—don’t overmix, as the batter should be just combined, with a few small lumps still visible. The batter will be thick but spoonable, and it will smell rich and savoury.

Spread half of the batter evenly across the bottom of the prepared tin. Using the back of a spoon, smooth it right into the corners—the layer should be about 1cm thick. You’ll see the batter cling to the spoon, and the surface will look slightly bumpy.

Sprinkle the chopped onion and minced garlic evenly over the batter, then scatter the shredded chicken and sweetcorn on top. Press these ingredients down gently with your fingertips so they sit within the batter rather than just resting on top—this helps the layers meld as they bake. The chicken and corn should look speckled across the surface, with the white and yellow colours contrasting nicely.

Pour the chopped tomatoes over the filling, spreading them with a spatula to cover everything. The tomatoes will look chunky and red, and their acidic scent will brighten the whole kitchen. Next, spoon the remaining batter over the tomato layer in small dollops—don’t worry if it doesn’t cover completely; it will spread during baking. Finally, scatter the grated cheddar and torn mozzarella over the top. The cheese should cover the surface in a thick, uneven blanket, with some gaps showing the tomato beneath.

Bake for 25–30 minutes, until the top is golden brown and bubbling at the edges. The cheese will have melted into a glossy, bronzed crust, and you’ll hear a gentle sizzle from the sides. Insert a skewer into the centre—it should come out clean, and the bars will feel firm to a light touch. Let the dish rest in the tin for 5 minutes before slicing. This resting period allows the layers to set, so the bars hold their shape when you cut them. Friends always ask me for this recipe after trying it at dinner parties, and the resting step is the secret to those perfect, neat slices.