• 125g ball mozzarella , torn into small pieces
  • 50g strong cheddar , grated
  • 1 tbsp wholegrain mustard
  • 4 skinless boneless chicken breast fillets
  • 8 smoked streaky bacon rashers

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  • 4 to 6 thin chicken breast halves (thinly sliced or pounded to about 1/2-inch thickness)
  • Salt and pepper
  • 1 tablespoon flour
  • 2 tablespoons olive oil, divided
  • 4 tablespoons balsamic vinegar
  • 4 tablespoons frozen orange juice concentrate (about 2 1/2 to 3 ounces)
  • 1 tablespoon brown sugar
  • 2 teaspoon spicy mustard
  • 4 green onions, thinly sliced

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  • 1 tablespoon vegetable oil
  • 2 large chicken breasts boned and halved or 4 smaller ones
  • 1/4 cup cake flour
  • 1 granny smith or Macintosh apple, peeled and sliced
  • 1/2 cup apple liquor
  • 1 cup apple cider
  • one cinnamon stick
  • 3 cloves
  • Salt and Pepper

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  • 1 bunch broccolini, trimmed and halved lengthways
  • 1 cup lite thickened cream
  • 4 eggs
  • Pinch of ground nutmeg
  • 250g chicken tenderloins
  • 1 chicken stock cube, crumbled
  • 1 bunch rocket, leaves torn
  • 1 firm crisp nashi pear, peeled and finely diced
  • 1/2 large red chilli, finely chopped
  • 3 tsp sesame oil

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  • 1 cup fat free yogurt
  • 1 small onion, coarsely chopped
  • 4 cloves garlic
  • 1 1/2 piece ginger root, peeled and coarsely chopped
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground clove
  • 1/4 teaspoon ground mace
  • 1/4 teaspoon grated nutmeg
  • 2 tablespoons canola oil
  • 2 tablespoons fresh lemon juice
  • 2 whole chicken breasts, split and skinned

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  • 300g flat mild pancetta or streaky bacon, rind removed
  • 4 (about 180g each) corn-fed chicken breast fillets
  • 500g chicken sausages (we used AC Butchery chicken and porcini)
  • 1 cup large basil leaves
  • 300g sliced ham
  • 5 x 60g eggs, hardboiled, shelled
  • 2 tbs honey

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