On the Weekend, I butterflied and roasted a chicken. I put a spice rub on the chicken – paprika, oregano, fennel, cumin, salt, pepper and cayenne. We had crispy oven baked potatoes with it, and also greens beans with almond pesto (this was particularly delicious)

   
   
We had the leftovers on Sunday night.

   
 
And I got to try out my rabbit ear shaped jar opener on the jar of Celeriac salad. It worked a treat!