Feeding three men - well one is fourteen but he probably eats more than anyone else in the house - can be a challenge. I can remember when I first moved in with hubs his disappointment at my oh so meagre quiche and salad offerings. Now, twenty plus years on I know how to please my men in the kitchen. The answer is simple carb fuelled meals. But providing meals that are filling, tasty and varied is a skill I don't think I'll ever master completely.
Today I had a respite as hubs was out all day on a strategic planning day for our local arts organisation and our fourteen year old was off out with his friends. That left me and my eighteen year old (weary after a sixth form review night and party afterwards) home alone. I cut myself some slack and we had leftovers for lunch - chicken, chorizo and potatoes - made last night deliberately with the intent of saving some as leftovers. My kind of cooking, a one pot meal piled high with plenty to spare. I know I originally followed Nigella's recipe for Spanish Chicken to the tee but it has since evolved into one of those dishes that you just throw together without consulting a recipe. I've learnt to keep the chorizo slices at the bottom of the dish as they burn easily and I like to add lots of lemon rather than orange zest. I parboil my potatoes and make sure that they lie on top so that they are super crispy. A few chilli flakes also give it a clandestine kick. It was even lovelier the day after and lunch à deux was a pleasure.
Hubs was treated to a Morrocan feast on his away day and has returned home tonight full of enthusiasm to create something similar next weekend. I will make sure he keeps his word and of course I'll keep you posted...