Oops, I’m a bit late this week. Too much going on!
Ribs and Chips With Sweetcorn
Roast Chicken DinnerNo recipe but I always stick the chicken breast side down in the oven (uncovered) for the first hour and flip it for the remaining cooking time. This keeps the breast meat nice and juicy and also with crispy skin (I can’t be the only one who loves crispy chicken skin)
Homemade Nandos and SidesUsing the left over roast chicken, coated in Nandos sauce, stuffed into pitas with salad, some mexican rice, corn on the cob, maybe with some chips covered in Nandos chip salt.
Mac CheeseUsing some gnocchi style pasta instead of maccaroni