Nando’s Is Giving Away Thousands Of Free Meals Every Wednesday In October
Nando's is surprising thousands of lucky fans across the UK throughout October, by picking up part of the bill at selected tables in restaurants every Wednesday.
The fan-favourite is giving diners 12,500 chances to win - with each Nando's restaurant selecting one lucky table at random and rewarding customers that dine at that table with a discount code ranging from £10-£20 - which will be automatically applied to their order.
It's hoped this move is an escape from the midweek despair of 'Hump Day', which is thought to be the toughest day of the week for most people.
This means fans can have a Nando's PERi-PERi pick-me-up and even better - it might be free.
The lucky table promotion will run on Wednesdays from 7 to 28 October.
To qualify for a chance to win the promotion, you must purchase any item off the menu. Apart from that, there's nothing else you can do except visit an eat in Nando's, sit at your table and hope for the best.
The winners will be the diners who are sat at the lucky tables at a specified time, which will be pre-determined by the Nando's restaurant before the promotion starts. The winners will be notified when ordering their meal.
If for any reason you can't get to Nando's - maybe you're isolating - don't worry because the chicken chain ran a step-by-step cookalong with head of food Tim Molema, who showed people how to make Nando's Boneless Chicken Thighs, Spicy Rice and Macho Peas.
If you're interested in making the dishes at home, you'll need:
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Boneless Chicken Thighs
12 boneless chicken thighs, skin on
125ml of your favourite Nando's sauce (Nando's recommends Medium Peri-Peri)
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
400g frozen peas
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
To follow the full set of instructions, click here.
Featured Image Credit: Nando's