On the menu – Mexican Squash and Gnarly Chicken


The above is a pared down version of the Mexican Squash recipe from Buddha Bowls by Hannah Pemberton, it’s just spicy squash, iceberg lettuce, yoghurt and some rather nice crackers that I got from the supermarket but it made for a lovely lunch.


This is Gnarly Chicken from Jamie Oliver’s Five Ingredients book, adapted as I didn’t have any peanut butter, so used almond butter instead (although peanut butter would have been so nice), I also used chilli flakes instead of chilli. Anyway, it was rather nice, I don’t eat chicken that often and this wasn’t too in your face meaty (as a side note, I’m still unfortunately intolerant to a large chunk of vegetarian protein sources, hence the chicken). Anyway, you can find the recipe here.

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