When I was making the pasta last night, I bunged some bits of pepper and courgette that I wasn't using in the sauce in the oven to roast and I had them as a roast veg salad for lunch today, combined with some cherry tomatoes and served with some new potatoes and a few slices of mozzarella.
For dinner, it was another Nigel Slater favourite; chicken thighs browned in a frying pan with a little butter and some oil, then turned down, covered and cooked very slowly over a low heat for about 30-40 mins with some whole cloves of garlic and some thyme leaves. Then I took out the chicken, poured off most of the fat, put the pan back on a high heat and poured in a good slurp of white wine. I let it bubble, scraping up any bits from the pan and squashing the soft garlic cloves. Usually, I add a bit of butter at the end to make a really rich sauce, but today, still on a health drive, I just added a squeeze of lemon juice and poured it over the chicken - less rich, but lovely and sharp and garlicky. No potatoes tonight either, just a plateful of veg; spring greens (from the vegbox), asparagus and a few green beans.
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