Cook rundown

Times turn into clock times and the screen stays on.

1. +0:00 Stove Brown the beef mince in olive oil with the chopped onions and garlic. Add tomatoes, diced peppers, chili powder, cumin and smoked paprika. Simmer low, lid on. or slow cooker, 6 h on low 1 h 30 min, done at +1:55.
2. +0:25 Stove Boil the rice. 15–18 min. Check at +0:45, done by +0:48.
3. +0:30 Counter Toss the chicken thighs on a tray with olive oil, paprika, garlic powder, oregano, lemon juice and salt.
4. +0:40 Counter Cut broccoli, cauliflower, peppers, red onions and zucchini onto two trays. Olive oil and salt.
5. +0:40 Oven Oven on, 220°C.
6. +0:55 Oven · 220°C Roast the chicken tray and both veg trays together. 25–30 min. Check at +1:23, done by +1:28.
7. +0:58 Counter Drain the rice and spread it out to cool fast. Into the fridge within the hour.
8. +1:03 Stove Cut the potatoes into chunks and boil. 20–25 min. Check at +1:33, done by +1:38.
9. +1:13 Counter Whisk the eggs. Add chopped spinach, ham and feta. Pour into a buttered muffin tin.
10. +1:28 Oven · 180°C Take the roast out, drop the oven to 180°C and bake the muffins. 20 min, done at +1:50.
11. +1:38 Counter Drain the potatoes and let them steam off.
12. +1:55 Counter Portion 10 boxes, 5 chicken + veg and 5 chili + veg. Starch goes in its own containers.