Chicken wings with soya dipping sauce
NO need to sweat over a hot stove in this weather to feed family and friends.
Dry chicken wings thoroughly and pop under grill until crisp and golden brown
Mix half a cup of soya sauce, a dash of sherry and thin slices of fresh ginger to make the dipping sauce.
Beat 1 cup butter with half cup brown sugar until light and fluffy. Add 2½ cups flour and mix until a stiff smooth dough. Cover dish and place in the fridge for a couple of hours.
Take out half the dough and roll out on a floured board until 6mm thick then use cookie cutters or just cut as liked. Butter a baking tray and bake at 150°C for about 25 minutes or until golden brown. Cool on a wire rack, then repeat with the other half of the mixture.
Make-before mashed butternut
Can be made up to two days before or frozen for a week - reheat in microwave
Heat oven to 180°C. Line two trays with foil and melt one tablespoon butter in each.
Peel and chop up two large butternuts and peel and chop three Granny Smith apples.
Place on baking trays - toss to coat and roast for 40 to 45 minutes until tender. Place in a large bowl, salt and pepper, add two tablespoons butter and mash until smooth.
Garnish with fresh thyme leaves and apple slices.