Dinner last night was roast chicken with roasted potatoes, parsnips and carrots and lightly boiled broccoli. The gravy was made by using some of the chicken juices and cooking the dark green part of spring onions into it. Mixed herbs were added, along with some salt. It was thickened with a little Dove Farm flour. The gravy was not my typical fayre, but it had some flavour and it was wet.
The breakfast I had planned was a BLT with mayo on gluten-free toast. And when I was just about to make it I realised there was no bacon. There was some cold chicken from last night, so I had a CLT with may on gf toast. It worked really well.
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