Sharing a day in my life as a mum of 7. It was a rainy bank holiday Monday, I made macaroni cheese for lunch and butter chicken for dinner, and show you a couple of cleaning bits I picked up from Home Bargains.

I hope you enjoy watching :D

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Macaroni Cheese recipe:
Ingredients:
- 500g Macaroni Pasta
- 50g Butter
- 50g Plain Flour
- 750ml Whole Milk
- 1 teaspoon English Mustard
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Salt
- 1 teaspoon Onion Granules
- 1 tablespoon Garlic & Ginger Paste
- 1.5 cup Grated Cheddar (plus extra for topping)

Method:
- Cook pasta according to instructions on the packet.
- Melt butter in a pan on low flame. Add the flour and mix until it is a smooth paste.
- Pour in the milk, turn flame to high and bring to the boil. Whisk regularly to remove any lumps. When the mixture is thick and smooth, stir in the salt, mustard, pepper, onion granules and garlic & ginger paste. Turn the flame off and stir in the cheddar cheese.
- Add the cooked macaroni to the white sauce and mix until fully combined. Transfer to a large oven dish and top with an even layer of grated cheddar.
- Pop under the grill for 5 minutes or until golden brown on top.

Butter Chicken recipe:
Ingredients:
- 1kg Chicken Thigh pieces
For the marinade:
- 1 cup Low Fat Greek Yoghurt
- 1 teaspoon Salt
- 1 teaspoon Garam Masala
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Ground Turmeric
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Smoked Paprika
- 1 tablespoon Garlic & Ginger Paste
- 3 tablespoons Sunflower Oil
For the sauce:
- 50g Butter
- 2 Onions (sliced)
- 1 tin Chopped Tomatoes (400g)
- 1/2 teaspoon Salt
- 1 Bay Leaf

Method:
- Add the marinade ingredients to a large mixing bowl and whisk until combined. Add the chicken and coat fully in the marinade. Allow to marinate in the fridge for 30 minutes.
- To a large pan on medium/high flame, pour in the chicken and the marinade from the bowl. Stir at regular intervals and cook until most of the liquid has evaporated. Remove the chicken pieces from the pan and set aside (don't wash the pan).
- Melt the butter in the pan. Add the onions and cook until soft. Add the bay leaf, salt and chopped tomatoes, bring to the boil and cook for a few minutes. Remove the bay leaf from the pan. Using a hand blender or standing blender, blend the pan contents until smooth.
- Return the chicken pieces to the pan and stir into the sauce. Add a little water (or cream) to make extra sauce. Bring to the boil and cook for 1 minute. Garnish with coriander (optional).

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