A simple, tasty dinner Jac made: panfried chicken thigh fillets, rubbed with white pepper and garlic salt, leftover panfried potatoes from the weekend, and leftover salad with the last of the antipasto mix (all leftovers from Visitors and prawns).

Jac blanched the broccoli and asparagus so they were tender and so beautifully bright green. Just like at dinner the night before, I loaded up on the chargrilled eggplant from the antipasto mix. It tasted great with the salad.

I just love chicken thighs – when seasoned well and cooked to perfection they are springy, tender and juicy, and just so good to eat.