The chicken+pasta thing last night was pretty good considering I don't know what the fuck I'm doing when it comes to cooking meat. Marinated some chicken chunks in garlic and basil and olive oil while I roasted a big tray full of tomatoes, peppers, courgettes, red onions and more garlic, all covered in oil, balsamic vinegar, s+p and herbs. Then chucked all the roast veg in a pan to make a sort of chunky sauce, fried the chicken bits quickly and chucked those in as well. Served over penne, it was tasty! Without the meat it would have been very sweet and rich, but the chicken gave it a nice savoury edge.
I'm doing a big roast tonight - if it's going to be batten-down-the-hatches weather it seems only fair to eat a ridiculously stodgy meal.