Chicken Breast marinaded in a salsa made with tomato puree, black pepper, a pinch of paprika, crushed garlic, a quarter teaspoonful of red chilli powder, a pinch of dried rosemary, a dash of soy sauce, plus some Cox's 'Bloody Mary Spice' (optional!).
The spicy salsa was rubbed into the chicken inside a sandwich bag, and then was put in the fridge for two hours. Cooked in an open casserole dish on the middle shelf of the oven at 180 deg C for 45 minutes.
The chipped potatoes were marinaded in olive oil and salt for an hour and a half, and then drained. Grilled in a roasting dish for 25 minutes (judge progress by eye).
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