Dinner a couple of Friday nights ago: chicken thighs pounded flat with a meat mallet, then rubbed in celery salt and panfried. Jac served these chicken escalopes on a bed of lettuce, with fresh tomato and cucumber. She cubed up the last of the leftover roasted vegetables, and sprinkled dried chives on top.

We ate the leftover roasted vegies cold, just like another side salad.

The celery salt gave the chicken a lovely flavour. I don’t like eating celery raw, but I’m a big fan of celery salt. I’m also a big, big fan of Jac’s flattened chicken, that’s for sure.