Prince Harry loves a bit of chicken leg at Nando’s

Prince Harry enjoys a leg and bit of breast coated in lemon sauce, not hot to the mouth dropping comments on Twitter etc……It is personal taste and we don’t always like something spicy in our mouths do we Harry!

The 29-year-old Royal was getting his peri-peri fix as he collected his takeaway dinner from a branch in Fulham, London.  Prince Harry became Prince Peri when he celebrated England’s World Cup qualification with a midnight snack from Nando’s. The saucy Royal was spotted collecting his chicken order in Fulham Broadway, south west London, at 11:50pm on Tuesday night. The 29-year-old forked out £24.05 on his takeaway dinner for himself and a pal. Two members of the Prince’s personal security sat patiently behind him while he waited more than 15 minutes for his Portuguese inspired grub to be prepared.

Harry was seen fidgeting with his mobile phone and making animated hand gestures to his mate as the pair killed time to distract themselves from hunger. After midnight, he eventually collected his order of chicken breast fillet in pitta bread with a lemon and herb marinade – the mildest on offer – with additional cheese and a side of creamy mash. Also on the bill was a double chicken breast wrap with a medium spice marinade and a side of regular chips.  The flame-haired Royal – who is currently fourth in line to the throne – added a soft drink and still mineral water to complete his nosh up.

Nando’s at home recipes

Peri Peri Sauce

This sauce is used for marinating the chicken and any leftover is normally cooked down and served as a dip. I prefer making the sauce up to a day ahead of using as the flavors tend to develop with a bit of time. So you can go ahead and prepare the sauce up to a day before you need to use it.


2-6 birds-eye red chillis (adjust spice level to your taste….2 will be mildly spicy whilst 6 will be very spicy)
1 big red capsicum/bell-pepper
1 lemon’s juice
2 tbsp. paprika powder
2 tsp. salt
1 tbsp. oregano
½ tsp. red chilli powder
½ cup oil (veg or olive)
5 cloves of garlic
4 tbsp. dark vinegar
1 tsp. black pepper
¼ tsp. red or orange food coloring


Blend all the ingredients of the sauce until smooth, then pour into a container and refrigerate until needed. You can make the sauce in bulk and refrigerate for up to 2 weeks and use as and when required.

Next, prepare the chicken:


1 chicken, (approx 1kg-1.5kg) skin removed and cut into quarters then make 2-3 slits on each piece

To get the maximum moistness and succulence in your chicken and to infuse flavor into the meat, take a container big enough to hold the chicken quarters. Add 2 tsp salt, 1 tsp sugar, half cup white vinegar, juice of 1 lemon, throw in some roughly chopped fresh herbs like coriander or parsley. Then add COLD water and swirl/mix everything together. Now add in your cleaned chicken pieces, they should be completely immersed in the water. Cover the container and refrigerate it for 1-4 hours. Then drain out the liquid, rinse out the chicken quarters properly to get rid of any excess salt and proceed with the marination.


Pour the prepared sauce over the chicken pieces, making sure it goes into the slits. Cover and refrigerate. Allow to marinate at least overnight or for up to 2 days.

When ready to cook, shake the excess marinade off the chicken pieces. First grill the chicken on a bbq/charcoal grill (or under the broiler grill of your oven) for about 5 minutes per side, just to seal the chicken pieces so they stay nice and moist inside, and this gives the chicken that awesome bbq flavour especially if done on a charcoal grill.

Then place the chicken quarters on a greased tray, brush some sauce over them and pop it in a pre-heated oven at 170 C and bake for about 20 minutes (turn them over midway through the baking). Next, reduce the temperature to 120 C and bake for another 15-20 minutes. Make sure to brush the chicken with some of the peri peri sauce once more during the baking so they stay moist. Once done, remove and keep the chicken covered to retain moisture.

If you did not bbq the chicken on a proper charcoal grill, you can at this point light a small coal, place it on a piece of foil and put it in the center of the dish holding the cooked chicken. Drop some oil on the lit coal and cover the dish so that the smoke released from the coal gets absorbed into the chicken. This will give your chicken a good bbq aroma.

For the remainder of the marinade/sauce, just pour it into a small saucepan, add about half a cup of water and simmer until the sauce thickens and is cooked. You can use this to serve with the chicken.

Serve your delicious Peri Peri chicken with fries, fresh salad and a cold drink .

Enjoy! 🙂


David Beckam loves a snail but not from the garden

David Beckham loves eating SNAILS 

Becks  also  known for his love of the Cockney favourite pie and mash – has tucked into the snails when he moved all the family to France.

Here we escargot: David Beckham on CNN
CNN asked You’ve lived in a lot of different places, seen a lot of different cultures, tasted a lot of different foods, what’s your favourite type of cuisine?

David replied “Favourite type of cuisine, oh my goodness, I love French food I must admit. Obviously living here at the moment, I’ve always loved French cuisine.”

Plate of snails
Any dish in particular? David replied “I like snails actually. I like snails funnily enough.”
If you want to try it have a go

Classic Escargots à la Bourguignonne


  • 8 tbsps unsalted butter (softened)
  • 11/2 tsps minced garlic
  • 2 tbsps flat leaf parsley (finely chopped fresh)
  • 1 tbsp shallot (minced)
  • 7 ozs snails (rinsed)


Preheat oven to 400°F.

Purée butter, garlic, parsley, and shallot in a food processor. Season with salt and pepper.

Divide half the garlic butter among sterilized snail shells. Stuff with snails (1 per shell) and remaining garlic butter.

Bake 10 minutes.

David has been fshowing us where he may store his snails in London and as Vicky tweeted

Victoria Beckham ‏@victoriabeckham6h

“Run Forrest run” looking amazing for H & M x vb

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But if snails are not your cup of tea maybe a bit of pie and mash would float your boat 

London’s best pie and mash

The best places in London serving that great cockney comfort-food staple, pie and mash, plus the increasingly hard-to-find jellied eels! Thank God!

London's best pie and mash
Pie, mash and liquor
Imitation teak panels galore at this slice of ’70s retro heaven.
229 Royal College St, NW1 9LT (7485 2196). Camden Town tube or Camden Rd rail.Clark’s
This pie shop sticks out like a sore thumb among its hipper neighbours, but it still has its regulars.

46 Exmouth Market, EC1R 4QE (7837 1974). Farringdon tube/rail or 19, 38 bus.Cockney’s Pie & Mash
Launched in the mid-’90s, this friendly, melamine-interiored mash house is a young gun on the London pie scene.

314 Portobello Rd, W10 5RU (8960 9409). Ladbroke Grove tube.

A beautiful art-deco sign and green-tiled frontage at Tooting’s only pie shop.
3 Selkirk Rd, SW17 OER (8672 1877). Tooting Broadway tube.
G Kelly
Pre-war scoffing instructions and a limited menu at this Bethnal Green eatery. 
414 Bethnal Green Rd, E2 ODJ (7739 3603). Bethnal Green tube/rail.

L Manze
Marble tables and tiled interior located in a buzzy north London market.
74 Chapel Market, N1 9ER (7837 5270). Angel tube or 19, 38 bus.

M Manze
London’s oldest pie and mash shop (the original was established in 1902) is still going strong, with branches in pearly-king Peckham and suburban Sutton.
87 Tower Bridge Rd, SE1 4TW (7407 2985/ 42, 188 bus.

The pies are monogrammed with the letter M at this lurid-green-fronted stalwart.
204 Deptford High St, SE8 3PR (8692 2375). Deptford rail.

Or make your own

Traditional pie ‘n’ mash with parsley liquor

Fill-up on this authentic British dish of beef pie with a hearty suet pastry case and all the traditional trimmings.


For the filling
For the suet pastry
For the pie crust
For the mashed potatoes
  • 2 large potatoes (preferably Rooster or Nadine), peeled, cut into chunks
  • 100ml/3½fl oz hot milk
  • knob of butter
  • drizzle chilli oil (optional)
For the parsley liquor

Preparation method

  1. For the filling, heat the olive oil in a large frying pan over a medium heat and fry the onion and garlic for five minutes or until softened. Add the mince and cook for five minutes, stirring occasionally, or until browned and cooked through.
  2. Stir in the rest of the filling ingredients, season with salt and freshly ground black pepper and set aside to cool.
  3. Preheat the oven to 180C/350F/Gas 4.
  4. For the suet pastry, sift the flour into a mixing bowl with the suet and season with salt and freshly ground black pepper. Gradually mix in about four tablespoons of cold water, or until you have a moist but firm dough.
  5. On a lightly floured work surface roll the dough out to a 2mm thickness.
  6. Generously butter two individual pie dishes then line each with the suet pastry, so that it covers the base and sides completely. Divide the filling mixture between the two dishes.
  7. For the pie crust, roll out the shortcrust pastry on a lightly floured work surface to a 2mm thickness and use it to cover the two pies, pushing down the edges to seal. Brush generously with the egg yolk and make a hole in the middle of the lid to allow steam to escape.
  8. Technique: Covering a pie with a pastry lid
  9. Place the pie dishes into a deep-sided roasting tin and pour in enough boiling water to come halfway up the sides of the pie dishes, taking care not to get any water on the pastry. Transfer to the oven and cook for 20-30 minutes, or until the pastry is crisp and golden and the filling steaming hot.
  10. Meanwhile, for the mashed potatoes, steam (or boil) the potatoes for 20 minutes or until tender. Scald the milk then mash the potatoes with the hot milk, butter and plenty of salt and freshly ground black pepper until smooth. Drizzle with a little chilli oil, if using, and keep warm.
  11. For the parsley liquor, melt the butter in a saucepan over a medium heat and whisk in the cornflour to make a paste. Gradually stir in the stock, bring to a simmer, then stir in the parsley and garlic and stir until thickened and smooth.
  12. Serve the hot pies with the mash, parsley liquor and jellied eels on the side.