Chicken

1. Preheat your oven to 400⁰F (200⁰C).
2. Take your 8 to 10 chicken pieces and cut a few deep slits into each piece so the flavour actually gets in, not just sits on top.
3. In a bowl, mix 1 tsp kosher salt, 1 tsp crushed black pepper, 2 tsp crushed garlic, 2 tsp crushed chili, juice of 1 lemon, and 2 tbsp olive oil.
4. Rub this all over the chicken, making sure you push it into the slits properly.
5. Add a few sprigs of fresh thyme over the top.
6. Place the chicken in a roasting dish in a single layer.
7. Roast uncovered for about 30 minutes until it’s starting to crisp and release juices.
8. Take the dish out, remove and discard the thyme sprigs, and carefully spoon off excess oil.
9. In a jug, whisk together 250 ml cream, 3/4 -1 bottle Nandos sauce, and 2 tbsp parmesan cheese.
10. Pour this over the chicken.
11. Return to the oven and cook for another 30 to 40 minutes until the chicken is fully cooked through and the sauce is slightly thickened.
12. If it looks a bit pale, give it a quick grill at the end for colour.
13. Let it rest for 5 minutes before serving so the sauce settles a bit.

Cinnamon Pumpkin

1. Add 4 tbsp butter to a pot over medium heat.
2. Once it starts to sizzle, add the pumpkin chunks, 2 tbsp brown sugar, 2 cinnamon sticks, and a small pinch of salt.
3. Cover with a tight lid and turn the heat to low.
4. Let it cook gently for about 25 to 30 minutes, stirring once or twice so it doesn’t catch. Don’t add any water.
5. The pumpkin should be soft but still holding its shape.
6. If it gets too soft, you’ve gone a bit far, but it’ll still taste good.
7. Remove cinnamon sticks before serving.

Garlic and Herb Roast Potatoes

1. Add your cut potatoes to a pot of cold water with 1 chicken stock cube.
2. Bring to a boil and cook for about 10 to 12 minutes until just tender but not falling apart.
3. Drain well and let them sit in the colander for a few minutes so steam escapes. This helps them crisp later.
4. In a pan, melt 4 tbsp butter and add 4 to 6 chopped garlic cloves, rosemary, and thyme.
5. Cook gently for 5 to 7 minutes until fragrant but not burnt.
6. Transfer potatoes to a baking dish.
7. Season with kosher salt and coarse black pepper.
8. Add 1 egg yolk and toss lightly to coat. It sounds odd, but it helps with crisping.
9. Pour over 4 tbsp olive oil, then spoon over the garlic herb butter.
10. Roast at 400⁰F (200⁰C) for 30 to 40 minutes, turning once, until crisp and golden.
11. Spoon any leftover butter from the tray over just before serving.