Gerry Devlin

We've got 24 kids cooking there every day for the next three months.

So we know all about it.

So wine taking my house goes up definitely in the evenings to settle the nerves.

But it's amazing.

You expose kids to eating flavours, the group mentality.

All of a sudden, you know, I don't like fish, but I had the Thai fish cake and it was great.

Great.

Yeah, and this is again the same thing using the salsa.

So that salsa was in the fridge and I braised some chicken thighs and the chicken thighs are great.

They're on the bone.

They're inexpensive.

And if you crisp up the skin, they are fantastic.

So super crispy skin.

And then just a couple of spoonfuls of that salsa over it and into the oven for about 25 minutes.

Braised the salsa, chicken's braised in that.

There's a little crispy roast potatoes, proper roast potato.

I'm very fussy when it comes to roast potatoes and that's having the potatoes steamed and in little kind of chunks, cool it down in the fridge when they're nice and cold, super hot oven.

Throw them all.

Now toss them in butter and into the oven and mooch them around there in about 160 for about an hour.

So lower for longer.