Method

PERi-PERi Chicken Wings

1. Put the wings in a bowl and rub all over with the marinade. Cover the bowl with clingfilm and put in the fridge for at least 1 hour to marinate, preferably overnight.
2. Heat the oven to 180c (standard setting, not fan) or gas mark 4.
3. Transfer chicken wings to a roasting tray. Cook for about 30 mins until the wings are just cooked.
4. Heat up a grill pan on the stove (or fire up your BBQ!).
5. When it’s smoking hot, put 6 wings in the grill pan.
6. Leave the wings without moving them to get Nando’s unique grill marks. Turn over once the skin has grill marks and repeat on the other side.
7. Generously brush over your chosen Nando’s sauce on both sides.
8. Turn the oven down to 100c (under gas mark 1) and keep the grilled wings warm while you repeat with the remaining wings.

PERi-Salt Chips

1. Peel and wash the potatoes.
2. Cut into slices about 1.5cm thick, then cut into chips the same thickness.
3. Place the chips in a colander and rinse off the starch under cold running water for about 2-3mins.
4. Drain and lay chips on a tea-towel. Pat dry.
5. Heat the oil in a deep-fat fryer to 140c. You can also use a high-sided pot to heat the oil and use a digital thermometer to check the heat. Don’t fill the pot more than halfway.
6. In batches, cook the chips for 8 mins until they are soft but still pale.
7. Lay chips in a single layer on a tray and put in the fridge to cool.
8. Now heat the oil to 180c.
9. Working in batches again, fry the chips a second time until golden brown, about 3-4min.
10. As soon as the chips come out of the fryer, tip into a large bowl and toss with PERi-Salt.
11. Keep chips warm whilst frying remaining batches.

Garlic Bread

1. Leave the butter at room temperature until soft.
2. Put the butter on a large plate. Add the garlic, parsley, lemon juice and chilli.
3. Using a fork, mash everything together until thoroughly blended.
4. Slice the bread rolls in half horizontally.
5. Spread each half with garlic butter.
6. Put the rolls back together and wrap in foil.
7. Heat the oven to 180c (gas mark 4). Bake the rolls for 10-15min.
8. Remove the foil.
9. In a non-stick pan on medium heat, place the rolls garlic side down and toast until golden. You can also do this step under the grill, just watch the bread doesn’t burn.