So @Nando’s UK & Ireland …how about that black card😏😏Welcome back to “Single, but cooking like someone’s falling for me tonight.” Who’s hungry?👀 PERI-PERI CHICKEN THIGHS Score chicken thighs with a few shallow cuts, season generously with whatever Nando’s spices and sauces you can handle, plus a little oil, then marinate if you have time. Cook in a hot pan with oil, 5 minutes on the first side without moving, flip and cook another 4–5 minutes until charred, sticky and cooked through. PERI-PERI CHICKEN WINGS Keep the skin on, coat in your chosen Nando’s sauces and a little oil, then roast at 200°C for 35–40 minutes, turning halfway. Finish under the grill for 5 minutes until crispy and slightly charred. PERI MAC & CHEESE Cook 200g macaroni until just al dente. In a pan melt butter, stir in flour, then gradually whisk in milk and a splash of cream until thick. Take off the heat, add grated cheddar and mozzarella, plus a spoon of peri-peri sauce, then mix through the pasta. Top with buttery garlic breadcrumbs mixed with peri seasoning, bake until bubbling and golden. GARLIC CIABATTA Mix softened butter with garlic and a pinch of peri salt, spread into sliced ciabatta and bake at 200°C for 10 minutes until crisp and golden. MACHO PEAS Cook peas, drain, add butter, peri salt and chopped fresh mint, then lightly mash so they stay chunky. TENDERSTEM BROCCOLI Boil for 3 minutes, drain, then toss in a hot pan with olive oil, a little garlic if you like and a pinch of peri salt. HALLOUMI + SWEET CHILLI Slice halloumi thick, cook in a dry pan until golden on both sides, serve with sweet chilli jam or dip. CHARRED SWEETCORN Boil corn for 5 minutes, then fry or grill until lightly charred, finishing with butter and a sprinkle of peri seasoning. PERI-PERI CHIPS Cook your chips until crispy, then toss immediately in peri-peri salt and serve with peri-naise for dipping #fyp #whoshungry #nandos - @dana_conway