With restaurants across the UK currently closed due to coronavirus, Nando’s is letting its customers ‘bring the heat home’ after sharing the recipes for some of its menu staples for fans to recreate themselves.

The chicken chain ran a step-by-step cookalong on Instagram last night with head of food Tim Molema, who showed people how to make Nando’s Boneless Chicken Thighs, Spicy Rice and Macho Peas from the comfort (and safety) of their own kitchens.

Singer JGrrey also joined Molema to cook up the Nando’s classics, and managed to ace it – bar a few technical difficulties with her WiFi, but we can all relate to those right now.

If you’re interested in making the dishes at home, you’ll need:

Boneless Chicken Thighs

12 boneless chicken thighs, skin on
125ml of your favourite Nando’s sauce (Nando’s recommends Medium Peri-Peri)

Spicy Rice

200g basmati rice
450ml cold water
2 tbsp sunflower oil
½ white onion, peeled and finely chopped
2 garlic cloves, crushed
½ green pepper, finely diced
1 small green chilli, thinly slices
½ can chopped tomatoes
½ tsp ground turmeric
½ tsp cayenne pepper
½ tsp smoked paprika
1 tsp salt
Juice from 1 lemon
Small handful coriander

Macho Peas

400g frozen peas
Water
1 tbsp olive oil
1 tsbp butter
3-4 sprigs fresh parsley, finely chopped
¼ tsp salt
2 good pinches of dried red chilli flakes – you can add more if you like it hotter

Molema told viewers to pop their oven on to 180-190 degrees before popping the rice on to boil on a medium heat, dropping the onion, oil, salt, pepper and chilli in with the grains.

He then added the chopped tomatoes and the water, before cranking the heat up, putting the lid on the bringing it all to a boil.

With the rice boiling, the chicken thighs then went in the oven, ready to also be grillled later in the recipe.

Reducing the heat on the rice to medium, Molema added the tumeric, cayenne pepper and paprika, before returning to the chicken, which was grilled to give it that famously crispy exterior.

Molema then boiled the peas and drained them, and then stirred in the olive oil and butter, along with herbs, salt and chilli flakes.

Sounds easy enough, right?

Once you’ve mastered that one, Nando’s has promised there’s plenty more to come, as the cookalong was the first in a six-part series hitting Instagram every Thursday.

Along with guidance from Nando’s chefs, special guests over the coming weeks will include footballer Jesse Lingard and rapper Aitch.