All ready for booze-mas! :-)

Perfect after work snack

M&S shortbread, cup of tea and remote control. Feet up. Top layer nearly gone oops well it is Friday!

Bacon, broccoli & chestnut mushroom frusli in a white sauce

Store Cupboard Tea with left over Sunday chicken!!

                                                          Ok didnt know what to make us for tea. Used the last of the lefted over chicken from Sunday's roast. Had half a pepper in the fridge, some mushrooms, few tomatoes, onion, garlic and a chilli. Oh and a teaspoon of garam marsala and some cous cous. Store cupboard ingredients basically!!

1. Fry the onion in some butter until soft.

2. Add pepper garlic and chilli and teaspoon of garam marsala. keep stiring for couple minutes

3. Add chicken and tomatoes stir through.

4. Add 500mls of stock (I only had veggie stock cube)

5. Simmer and stir for a minute then add some cous cous.

6. Turn off the heat and cover till liquid soaked up, season to taste.

Takes less than 30mins including chopping time and gets a few of your 5 a day in!!

Peruvian inspired roast Chicken with aji amarillo sauce

We had some Aji peppers that we had grown at the allotment and we were looking for something to do with them apart from drying them.

So luckily last sunday we came across this tasty recipe   for our sunday roast (thanks to Aliya LeeKong who we will now be following!!). We made the delicious stuffing with nice bacon bits from Kenyon Hall farm and some parmesan from our trip to paris. We basted the bird in butter with cumin and dried red chillies, then served it up with salad, mexican cold slaw, jacket potatoes and a jacket sweet potato. Oh and we made the special Aji Amarillo sauce. It was really tasty!