freezing today so oven dinner. one tray, almost no washing up 
Lemon garlic chicken thighs & potatoes (serves 4)
- 8 bone-in, skin-on chicken thighs (about 1.2 kg)
- 800 g waxy potatoes, cut into 3 cm chunks
- 1 red onion, cut into wedges
- 1 whole garlic bulb, cloves separated, skins on
- 1 lemon, halved
- 3 tbsp olive oil
- 2 tsp dried oregano
- 1 1/2 tsp salt
- black pepper
1. Heat the oven to 220°C (200°C fan).
2. On a big baking tray toss the potatoes, onion and garlic cloves with 2 tbsp oil, the oregano, 1 tsp salt and some pepper. Spread out in one layer.
3. Pat the chicken dry, rub with the last 1 tbsp oil, season with 1/2 tsp salt and pepper. Sit it skin side up on top of the potatoes. Put the lemon halves cut side down on the tray.
4. Roast 45–50 min till the skin is crispy and golden, the potatoes are soft and the chicken is 75°C inside (juices run clear).
5. Rest 5 min. Squeeze the roasted lemon over everything, squish the soft garlic out of the skins into the pan juices and spoon it all over.
tip: dont crowd the tray or nothing gets crispy. use 2 trays if u have to
if u make it drop a pic below, wanna see those crispy skins 
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sunday and the fridge is half empty 
what am i cooking tonight
cold saturday so a big pot of chili has been going all afternoon. kitchen smells unreal 
serves 4
- 1 tbsp olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 500 g ground beef
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 2 tbsp tomato paste
- 1 can (400 g) chopped tomatoes
- 1 can (400 g) kidney beans, drained
- 250 ml beef stock
- salt + pepper
- 1 square dark chocolate (optional but trust me)
1. Heat the oil in a big pot on medium. Onion + pepper in for 6–7 min till soft, then garlic for 1 min.
2. Heat up to medium-high, add the beef and brown it 6–8 min, breaking it up.
3. Stir in all the spices and the tomato paste, cook 1–2 min.
4. Add tomatoes, beans and stock. Bring to a boil, then lower the heat and simmer uncovered 30–40 min, stirring now and then, till thick.
5. Season with salt + pepper, stir in the chocolate till melted. Serve with rice or bread, sour cream and grated cheddar.
tip: its even better the next day, so make a double batch
cook it this weekend and drop a pic of your bowl below
lazy friday lunch, eggs poached right in spicy tomato sauce 
Shakshuka (serves 2)
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 red bell pepper, diced
- 3 garlic cloves, sliced
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1/4 tsp chili flakes
- 1 tbsp tomato paste
- 1 can (400 g) chopped tomatoes
- 1/2 tsp salt, pinch of sugar, black pepper
- 4 eggs
- 50 g feta + a handful of parsley or coriander
- crusty bread to serve
1. Heat the oil in a 26 cm frying pan (one with a lid) over medium heat. Cook the onion and pepper 8–10 min till soft.
2. Add garlic, cumin, paprika and chili flakes, stir 1 min. Stir in the tomato paste for another minute.
3. Pour in the tomatoes, add salt, sugar and pepper. Simmer uncovered 10 min till thick.
4. Make 4 little wells with a spoon and crack an egg into each. Lid on, heat to low, 6–8 min till the whites are set and the yolks still runny.
5. Crumble feta over, scatter the herbs, eat straight from the pan with bread.
tip: if the sauce is too thin the eggs just sink and spread, so let it reduce properly first
made it? show me your pan in the comments
If you can lay your hands on the English version, I highly recommend. I'm currently watching the French version. Too movie...
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