Last week’s menu was quite a success in my terns, in that I made at least 75% of what I intended to. My favourite was the baked cous cous with chunky chilli vegetable sauce. The cous cous had this gorgeous texture – like polenta or something. I think my mixture was runnier than theirs as the recipe said press it in, but mine poured. It took a little longer to cook as a result. I will definitely put that one on the menu. You could easily add chicken or sausages to this dish. It’s one that will be on my menu again.
This week’s dinners are: