Some Ralph stuff for a Monday

Have a nice week...

The worst Marvel superheroes ever. EVER

We could because we did.

How did these get approved? Click on Hindsight Lad to read them all…

I’m running for a train so putting this in quickly.

What are you gonna do about it?

In case you missed it last week, iconic hip-hop DJ, Mr Thing headlined our Yard Party, so of course asked him for his Best Summer Sunset Songs Of All Time. Have a listen here.

Max’s Mexican Mini Dispatch

Our Food & Drink Editor likes his tacos

Sunday lunch round ours tends to be roast chicken tacos and very joyful it is. Yesterday, true to form, it was roast chicken tacos, and here’s how I go about making it.

Pre-heat the oven to 220c.

I smear a whole posh chicken (1.8kg) with lime juice (from one lime), then olive oil and then sprinkle it all over (inside and out) with fine sea salt. I shove the squeezed lime halves up its arse along with three bay leaves. I put 250 ml boiling water in a roasting tray, followed by a roasting rack, then bang the chicken on the rack upside down, slumped on its side a little (ie breasts down) and put it in the oven for 25 mins. I turn the chicken, to breasts side up, and roast for 30 mins, then take it out of the oven and leave to sit in the tray, uncovered while I do the other bits.

While the chicken was in, I cook some rice (do it as you do it) - mine has some tomato stock cube dissolved in the water to make it go red, as it often is in Mexico, but don’t stress. You could crumble a little chicken stock cube in there if you like, or just use water.

I blend a little tin of chipotles in adobo with my stick blender and bang a heaped teaspoon of the goo into a tub of sour cream and stir, stir, stir.

I dress a chopped lettuce with lime juice, olive oil and salt.

I mash an avocado with some salt.

I dry fry some of the AMAZING corn tortillas we get in the post every Friday from the EXTRAORDINARY Masa in Bristol, wrap them in a tea towel and stick that in our tortillero.

I put Marigolds on and shred the entire chicken, removing the bones, carcass, any grobbly bits et al, and mix together all the skin and brown and white meat.

We sit and eat, putting some rice on a tortilla, followed by some chicken, some avocado/rudimentary guac and lastly some chipotle sour cream.

Best. Sunday. Ever. Which I say nearly every week, when we eat this exact meal with occasional deviations and a marginally longer or shorter cooking time if the chicken is larger or indeed smaller.

Illustration by Tilika Murray-Patel @ty.quu