• 4 single chicken breast fillets
• 2 tsp piri piri seasoning
• Olive oil spray
• 1/4 cup (70g) reduced fat natural yoghurt, plus extra to serve
• 1 tbs fresh lemon juice
• 2 x 400g cans brown lentils or chickpeas, Edgell brand, drained, rinsed
• 1/4 cup (45g) Sunbeam currants
• 1/4 cup fresh continental parsley leaves
• 1/4 cup shredded fresh mint
• Salt & freshly ground pepper
• Lemon wedges, to serve

Preparation

1. Sprinkle both sides of the chicken with the piri piri seasoning. Spray a large non-stick frying pan with olive oil. Heat over a medium heat. Add the chicken and cook for 6 minutes each side or until cooked through.
2. Whisk the yoghurt and lemon juice in a small bowl until smooth.
3. Place the lentils, currants, parsley and mint in a large bowl. Stir in the yoghurt dressing. Season with salt and pepper. Cut the chicken into thick slices and serve on the lentil salad with lemon wedges and some extra yoghurt.

• 1kg chicken thigh fillets, cut into 2.5 cm cubes
• 8 spring onions, cut into 2.5 cm lengths
• Bamboo skewers
• Yakitori sauce (makes 2 cups)
• 6 table spoons saki, or sherry
• ¾ cup dark soy sauce
• 3 table spoons Morita Mirin Seasoning
• 2 table spoons sugar

Preparation

Combine the sauce ingredients in a saucepan and bring to the boil to burn off the alcohol.

Thread the chicken and spring onion alternatively onto to skewers and brush with the yakitori sauce. Grill, basting regularly, till cooked

• 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

Preparation

1. Preheat the oven to 180°C.
2. Lay a large sheet of lightly greased foil on the workbench. Lay pancetta, slightly overlapping, to completely cover foil.
3. Place the chicken breasts in between 2 pieces of plastic wrap, then use a rolling pin or meat mallet to flatten. Lay the chicken over the pancetta. Remove the meat from the sausage casing and spread over the chicken breasts to completely cover. Place basil leaves over the sausage filling, then cover with slices of ham. Lay the hardboiled eggs just off-centre in a long line on top of the ham.
4. Fold in the long edge of the roll that’s closest to the eggs, then, using the foil, roll up to enclose eggs. Make sure roll is covered tightly (if necessary, use another sheet of foil to cover), then twist ends to seal. Place in a baking tray and bake for 1 1/2 hours. Unwrap the top of the foil, drizzle with honey and return to oven for 15-20 minutes or until pancetta is golden. Cool, then rewrap and refrigerate overnight. To serve, bring to room temperature, then cut into thick slices.

• 12 chicken drumsticks
• 1 tablespoon olive oil
• 2 leeks, sliced, washed
• 4 rashers bacon, roughly chopped
• 420g can cream of chicken soup
• 1/2 cup light thickened cream

Preparation

1. Preheat oven to 180°C. Place chicken into a large ovenproof casserole dish.
2. Heat oil in a frying pan over medium-high heat. Saute leek and bacon for 3 to 4 minutes or until leek is tender.
3. Stir in soup and cream. Bring to the boil, stirring. Pour over chicken. Bake, uncovered, for 45 to 55 minutes, until chicken is cooked. Serve.