• 1 garlic clove, roughly chopped
  • 1 small red chilli, roughly chopped
  • 1/2 cup salted roasted peanuts
  • 1 tablespoon brown sugar
  • 1 tablespoon fish sauce
  • 1 small lemon, juiced
  • 1/2 barbecued chicken, skin and bones discarded, shredded
  • 250g beansprouts, trimmed
  • 1 butter lettuce, leaves separated

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  • 350g smoked chicken breast, skin removed, finely chopped
  • 2 small celery sticks, finely chopped
  • 2 1/2 tablespoons whole-egg mayonnaise
  • 2 teaspoons wholegrain mustard
  • 2 tablespoons fresh dill sprigs, finely chopped
  • 4 slices wholemeal lavash

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  • 1 teaspoon olive oil
  • 400g chicken thigh fillets, trimmed, cut into 2cm pieces
  • 1 brown onion, finely chopped
  • 2 large zucchini, chopped
  • 1 garlic clove, crushed
  • 4 tomatoes, chopped
  • 1 1/2 cups doongara rice, rinsed
  • 2 1/4 cups salt-reduced chicken stock
  • 1 cup frozen peas

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  • 500g baby coliban potatoes
  • 500g chicken tenderloins
  • 1/4 cup (60ml) olive oil
  • 50g walnut pieces
  • 1/4 cup (60ml) white wine vinegar
  • 2 cloves garlic, chopped
  • 1 tsp wholegrain mustard
  • Pinch of caster sugar
  • 1 radicchio, thickly shredded

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  • 1 tbs olive oil
  • 1 chorizo sausage, thinly sliced
  • 750g chicken thigh fillets, excess fat trimmed, cut into 3cm pieces
  • 1 brown onion, halved, thinly sliced
  • 2 garlic cloves, crushed
  • 2 tsp smoked paprika
  • 1 x 400g can chopped tomatoes
  • 125ml (1/2 cup) water
  • 1 (about 50g) bought roasted red capsicum, thinly sliced
  • 60g (1/3 cup) green olives
  • 1/3 cup chopped fresh continental parsley
  • Toasted crusty bread, to serve
  • Mixed salad leaves, to serve

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  • 600g desiree potatoes, cut into wedges
  • olive oil cooking spray
  • 400g chicken breast fillets, trimmed
  • 4 free-range eggs
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • 2 teaspoons wholegrain mustard
  • 200g grape tomatoes, halved
  • 90g baby rocket
  • 1/2 bunch chives, cut into 1.5cm lengths

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