Tonight's din-dins... Still had some peperonata leftover from Sunday, so used that up and served it with chargrilled chicken (topped with a slice of bacon), marinated in olive oil, paprika, hot chilli-powder, garlic, celery salt and some finely-chopped fresh herbs, all made into a 'rub' for the marinade, before BBQ-ing.
Teamed it up with some homemade 'savoury rice' [using a mixture of Basmati and wild rice, cooked in butter, with fresh chopped parsley, spring onion and sweetcorn], then sprinkled with some fresh parsley:
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Marco.