This thread does exist.
Best open the bedroom window tonight
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Eating out or home cooked? Looks 
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Home cooked.
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Recipe please 
Simplicity:
Plus which, an unplanned interaction between a cheap slow cooker and inadvertently activated hob fucked things slightlyâŚ
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Chickpea Curry
For the paste
2 tbsp oil
1 onion, diced
1 tsp fresh or dried chilli, to taste
9 garlic cloves (approx 1 small bulb of garlic)
thumb-sized piece ginger, peeled
1 tbsp ground coriander
2 tbsp ground cumin
1 tbsp garam masala
2 tbsp tomato purĂŠe
For the curry
2 x 400g cans chickpeas, drained (or 1 X CP + 1 X butter beans)
400g can chopped tomatoes
100g creamed coconut
½ small pack coriander, chopped, plus extra to garnish
100g spinach
Method
STEP 1
To make the paste, heat a little of the 2 tbsp oil in a frying pan, add 1 diced onion and 1 tsp fresh or dried chilli, and cook until softened, about 8 mins.
STEP 2
In a food processor, combine 9 garlic cloves, a thumb-sized piece of peeled ginger and the remaining oil, then add 1 tbsp ground coriander, 2 tbsp ground cumin, 1 tbsp garam masala, 2 tbsp tomato purĂŠe, ½ tsp salt and the fried onion. Blend to a smooth paste â add a drop of water or more oil, if needed.
STEP 3
Cook the paste in a medium saucepan for 2 mins over a medium-high heat, stirring occasionally so it doesnât stick.
STEP 4
Tip in two 400g cans drained chickpeas and a 400g can chopped tomatoes, and simmer for 5 mins until reduced down.
STEP 5
Add 100g creamed coconut with a little water, cook for 5 mins more, then add ½ small pack chopped coriander and 100g spinach, and cook until wilted.
STEP 6
Garnish with extra coriander and serve with rice or dhal (or both).
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Never been to a Nandos. Am I missing anything?
It was my first time. I liked the char-grill on the chicken, very tasty. 
The various hot sauces were interesting too. It exceeded my expectations (but they werenât high, admittedly)
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Bangers ân mash.
Creamy buttery mash with crème fraiche, butter, chives & white pepper. Oven roasted pork ân Bramley apple 
sossers (love the depth of flavour you get with oven roasted sossers). Served up with shallot & cider gravy with Echallion shallots, rosemary, bay leaves, garlic & chicken stock. So much more flavoursome than onion gravy.
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Forgot to take photos of the rest of the meal. Which consisted of lentil and bacon soup, a toad jn the hole with port gravy, and this.
Made from the âoriginalâ recipe (or reputedly the original anyway)
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