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@haircarebestie0715: Hydration bundle – organic Awapuhi cleanser shampoo, floral cucumber conditioner set for soft, shiny hair, moisture, hydrated hair by Paul Mitchell. #paulmitchell #hydration #hydratedhair #awapuhishampoo #shinyhair

haircarebestie0715
haircarebestie0715
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Thursday 29 October 2026 22:21:06 GMT
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krt0110
KRT backup :
You don’t understand I used Paul Mitchell from a small kid you’re talking 40 years ago. My mother was a hairdresser and this is all she used. I love it. I did not know they were here. I need this.
2026-10-30 18:51:43
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One Tray Dinner Parties Series - Episode 4 FF’s Roast Chicken, Beets & Chickpeas Serves 4 Method 1. Prep the vegetables: Preheat your oven to 200°C (180°C fan). Chop 1kg beetroot and 450g carrots into large chunks and thinly slice 2 shallots. Add to a large roasting tray with 5 garlic cloves, 570g chickpeas and their liquid, a handful each of sage and tarragon, the peel and juice of 1 lemon, 240ml water, a generous drizzle of olive oil, salt and pepper. Give everything a good mix. 2. Prep the chicken: Stuff your chicken cavity with 1 whole garlic bulb (halved) and ½ lemon. Rub the chicken generously with olive oil, salt and pepper, then place directly on top of the vegetables. 3. Roast: Place in the oven for approximately 1 hour to 1 hour 20 minutes, depending on the size of your chicken, until beautifully golden and cooked through. Stir the vegetables regularly, adding a splash of water if the tray starts to dry out. The thickest part of the chicken should reach 75°C. 4. Make the dressing: While the chicken roasts, mix together 2 tbsp Dijon mustard, 2 tbsp honey, 1 tbsp olive oil and a generous pinch of salt and pepper. 5. Finish the tray: Once cooked, remove from the oven and pour half the honey and mustard dressing through the roasted vegetables and chickpeas. Give everything a good stir, scraping up all those lovely roasting juices. 6. Rest & serve: Allow the chicken to rest for 15–20 minutes before carving. Serve over the roasted beetroot, carrots and chickpeas, spoon over the remaining dressing and enjoy
One Tray Dinner Parties Series - Episode 4 FF’s Roast Chicken, Beets & Chickpeas Serves 4 Method 1. Prep the vegetables: Preheat your oven to 200°C (180°C fan). Chop 1kg beetroot and 450g carrots into large chunks and thinly slice 2 shallots. Add to a large roasting tray with 5 garlic cloves, 570g chickpeas and their liquid, a handful each of sage and tarragon, the peel and juice of 1 lemon, 240ml water, a generous drizzle of olive oil, salt and pepper. Give everything a good mix. 2. Prep the chicken: Stuff your chicken cavity with 1 whole garlic bulb (halved) and ½ lemon. Rub the chicken generously with olive oil, salt and pepper, then place directly on top of the vegetables. 3. Roast: Place in the oven for approximately 1 hour to 1 hour 20 minutes, depending on the size of your chicken, until beautifully golden and cooked through. Stir the vegetables regularly, adding a splash of water if the tray starts to dry out. The thickest part of the chicken should reach 75°C. 4. Make the dressing: While the chicken roasts, mix together 2 tbsp Dijon mustard, 2 tbsp honey, 1 tbsp olive oil and a generous pinch of salt and pepper. 5. Finish the tray: Once cooked, remove from the oven and pour half the honey and mustard dressing through the roasted vegetables and chickpeas. Give everything a good stir, scraping up all those lovely roasting juices. 6. Rest & serve: Allow the chicken to rest for 15–20 minutes before carving. Serve over the roasted beetroot, carrots and chickpeas, spoon over the remaining dressing and enjoy
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زواجهم ممثلين وممثلات هنود بوليود 💍❤️ جمالهم 😍 #actorsindia #actor #bollywood #married
زواجهم ممثلين وممثلات هنود بوليود 💍❤️ جمالهم 😍 #actorsindia #actor #bollywood #married




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