Two Friday nights ago, Jac roasted a couple of half chooks and potato wedges in the oven. She’d rubbed the chicken all over with onion salt, garlic salt and black pepper, and the seasoned skin was deliciously crispy. This was my plate, with a chicken thigh and drumstick (of course) and a dish of tomato sauce for dipping.

Jac also made me a bowl of salad – baby cos lettuce, grape tomatoes, mushrooms and broccolini.