A variation on roasted potatoes. Slice your potatoes across the top and then bake as normal. These were baked in a butter, oil and rosemary. Play around with spices and herbs for different flavour outcomes.
It’s hard to call this a dish but nevertheless I can guarantee they will be popular with your kids and your big kids too. The dipping sauces are mayo with basil pesto, mustard and sweet chilli. The nuggets are simply chicken breasts cut into small pieces, dipped into a batter, and deep fried for 3-4 minutes. Leave to cool a little then enjoy.
Be careful not to cut the chicken too small as they will fall apart when deep fried.
In this dish, use thinly sliced beef and brown it quickly for 30 seconds or so and set aside. Simmer the curry ingredients with coconut milk for as long as you like. The longer the better. Then add the beef at the very end. This will stop it from being too chewy. Add roasted peanuts for extra flavour.