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The taste is Nando’s in the comfort of your own home! Serve with a roasted chicken marinated in Nando’s Peri-Peri Sauce (choose your favourite heat) and griddled corn on the cob.

For the Peri-Peri Rice

200g Basmati rice
450ml cold water
Cooking spray
½ White onion, peeled & finely chopped
2 garlic cloves, crushed
½ red pepper, finely diced
½ yellow pepper, finely diced
½ tsp chilli flakes
½ can Chopped tomatoes
½ tsp Ground turmeric
½ tsp Cayenne pepper
½ tsp Sweet Smoked paprika
1 tsp salt
Juice from 1 lemon
Small handful coriander

In a sieve, wash the rice under cold water.

On a medium heat, heat the cooking spray in a saucepan that you have a lid for, add the onion and salt and cook for 5mins until the onion softens.

Add the garlic, chilli and peppers and cook for 5mins until the pepper begins to soften.

Add the turmeric, cayenne pepper and smoked paprika, and cook for 1min until fragrant, then add the chopped tomatoes.

Stir through the washed rice, and then pour in the water and bring to the boil, cover with a tight fitting lid and turn heat to low. Cook for 10mins. Without taking the lid off, turn the heat off and leave to stand for 10mins.

Stir through the lemon juice and coriander and season to taste.

For the Macho Peas

400g Frozen peas
Olive oil cooking spray
3-4 sprigs fresh parsley, finely chopped
2-3 sprigs fresh mint, finely chopped
¼ tsp salt
2 good pinches of dried red chilli flakes (add more if you like it hot!)

Bring a large pot of water to the boil, add the peas and cook for 3mins. Drain.

In the same pot, heat the olive oil cooking spray and add the salt and chilli flakes and cook for 30 seconds. Add the peas back to the pot and stir through the chopped herbs.

Season to taste and serve.