Here's What I Had For Dinner - Part III - Don't quote pics!

Chicken fillet coated in fajita mix, airfried. In a roll with cucumber, avocado, tomato, red onion and a sprinkling of cheese.

Wanted something quick, easy and comforting, and this was the jackpot.

wow looks sensational

No idea what I wanted tonight so decided on random Indian(ish) stuff.

I will have to look for some veggie Haggis. I got some about thirty years ago but can't remember where from.

Here we go again - FAIL

I cooked a cup of rice (which was cooked perfectly😭) and added one plump garlic clove, then felt sorry for the little scrawny clove bedside it. I usually throw those away but I thought I'd "show some garlic a good time" (as yer man says in the video) and added that in aswel.

It was faaaar too garlicy. Couldn't taste anything else.

On to the sauce. Mine looks dreadful. I added extra Cajun to try get that deep colour and it still didn't look like his. All it done was made the sauce salty. & It never reduced anywhere as thick as what he's shown. So I'm convinced he switched it out for visual purposes, grrr.

Can't believe I fecked up such a simple recipe.

Cookbook of 'How NOT To Cook' coming soon..

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https://www.instagram.com/reel/DWtIeucClME/?igsh=bTZkaDV2ZXI0c3Fn

☺️ Thanks MRM. If I took this many punches in any other areas of my life I'd 100% give up!

But the inner piglet in me keeps me motivated 🤣. God loves a trier😅

Thanks @Dave_The_Sheep . I'm not really sure why it tasted so strong. I wouldn't have thought it was too much garlic either for the amount of rice.

I'm just guessing - but maybe somehow the salt enhanced the garlic in a way🤔

I love Cajun seasoning but maybe seasoning on the chicken, seasoning in the rice, and seasoning in the sauce was all too much and that's were the overall saltiness came from. Not just a salty sauce that I initially thought..

Very much a "use up what I've got in the house". Beets, an aubergine, quarter of a cabbage, carrots and cucumber, single wrap left and two pittas, and half a pack of coriander were on the way out. Had some chickpeas (buy a 5KG bag every so often from one of the Asian stores), so decided to make classic hummus\ganoush, one portion of beetroot hummus, one portion of pea and coriander. Toasted up the wrap and pittas in the oven to dip along with the other veggies.

Bolognese simmering all day. Oddly enough, my partner prefers it like this (presentation and eating wise - this is her bowl), but I'll mix my pasta and sauce together in the pot. One of those neurological preferences, I guess.

Gazpacho, Patatas Bravas and accompaniments.

Shadow version and flash version but neither look exactly like the real thing.