Roast chicken thighs ... and lots of other stuff dinner

There's been a lot happening in and around Kitchen Fairies HQ over the last months - so, we've lost a bit of the cooking momentum.  This happens!   I want to get into it all a bit more, and there is a bit of a backlog in the fridge etc … so I'll try to be a bit more inventive in coming weeks.

Tonight was about using what we had - and providing for veg dodger and veggie at the same time.

Chicken thighs
Olive oil
Leeks
Cooked new potatoes
Eggs
Swede
Carrots
Tomatoes
Tenderstem broccoli
Baby peppers
Chilli flakes
Garlic
Lettuce leaves
Radish
Butter

1.  Put the chicken thighs in an oven dish drizzle with olive oil and roast.
2.  Put the tomatoes, with olive oil and a sprinkle of salt, in an oven dish and roast.
3.  Sweat down chopped leeks.
4.  Slice cooked potatoes, whisk eggs.
5.  Peel and chop swede and carrots and boil.  Steam broccoli over these.
6.  Grease an oven dish with olive oil and layer in the potatoes and half the sweated down leeks.  Pour the whisked eggs over the top, and bake in the middle of the oven.
7.  Add sliced peppers to the other half of the leeks, with a crushed clove of garlic and a little chilli.  Cook until softish.
8.  When the carrots and swede are done mash them with butter.
9.  Toss the tenderstem broccoli into the peppers.
10.  Toss together a simple salad of leaves and chopped radish.
11. Serve, scoff …. yummy.  The eggs puffed up like a soufflé ...result!