• Pack of 6 Ready Roasted Peking Duck Breasts
• 2 packs of chinese pancakes
• jar of hoisin sauce
• spring onions
• cucumber
• capsicum (optional)

Roast in oven on 180°C for 15 mins until hot. Remove from oven and slice into thin slices.

Meanwhile cut and slice spring onions, cucumber (removing the middle seeds) and capsicum (optional) into thin strips about 10cm long.

Prepare pancakes in microwave or steamer as per packet instructions.

Either serve items individually allowing each person to make their own pancake wraps or make in advance and reheat without the vegetables before serving.

• 4 large potatoes, peeled
• 2 heaped tablespoons grainy mustard
• juice of 2 lemons (but save the squeezed lemon halves)
• 1 tablespoon dried oregano or thyme, crumbled
• 4 tablespoons olive oil
• 1 medium chicken, about 1.5kg
• 2 red onions, peeled and cut into wedges
• 2 bay leaves
• 6 garlic cloves, with their skins left on
• 125ml (1/2 cup)white wine

1. Preheat the oven to 180°C
2. Halve the peeled potatoes lengthwise and cut into three or four pieces so that they look like giant chips or wedges.
3. Mix together the mustard, lemon juice, oregano and olive oil to make a marinade.
4. Put the potatoes, chicken, onion wedges, bay leaves and 4 garlic cloves in a large oven dish. Season the potatoes and chicken outside and in (the cavity) with salt and pepper. Put two of the squeezed lemon halves and the remaining garlic into the cavity. 
5. Splash the marinade over the chicken and potatoes, shuffling them around with your hands so they are well coated. 
6. Gently make a space so you can pour in a cupful of water without washing the marinade off and roast for 1 hour.
7. After an hour the top of the chicken should be brown. Pour the wine over and turn the potatoes and onions and the chicken and roast for a further 30 minutes. Turn the chicken over again and check that there is liquid in the bottom, if not add a little more water.
8. After 15 mins the chicken skin should be crisp and browned and the potatoes soft, golden and juicy. There should be a little sauce left in the pan to serve with the chicken. If it's dry, add a little water and scrape the bits from the bottom to make more sauce. Serve hot or at room temp.

Meanwhile place the noodles in a heatproof bowl, pour boiling water over them and leave for 4 minutes to soften. Drain, then snip the noodles once or twice with scissors, then set aside.

In a large bowl, whisk the dressing ingredients together until sugar has dissolved.

 Add the snipped noodles, sliced chicken and remaining ingredients (except the wedges & peanuts) to the bowl and toss gently to combine.

Divide among bowls, scatter with peanuts and serve with lime wedges.

• 3 tbsp olive oil
• 1 garlic clove, crushed
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 4 chicken skewers and 4 bamboo skewers or  3 skinless chicken breasts, cut into cubes and 8 bamboo skewers
• 1 small red pepper and 1 small green pepper, deseeded and cut into bite-size pieces
• 1 small to medium onion, cut into 8 wedges
• Small tub guacamole, to serve

• 500g chicken tenderloins, cut in half diagonally
• 6 tbsp dark soy sauce
• 4 tbsp clear honey
• 2 tbsp dry sherry
• 1 tbsp sesame oil
• 450g crunchy stir-fry vegetables (or  make your own with bok choi, chinese broccoli, water chestnuts, beansprouts, carrots, peppers, red onions and herbs etc)
• 1 tbsp cornflour
  

2. Heat the oil in a large wok or frying pan over a high heat. Remove the chicken from the marinade with a slotted spoon, add to the wok and stir-fry for 5 minutes, until cooked through.

3. Remove the herbs from the pack of stir-fry vegetables and set aside in cold water. Tip the vegetables into the pan and stir-fry for 1 minute.

4. Mix any remaining marinade with the cornflour until well combined and pour into the pan. Stir-fry for 1-2 minutes until everything is cooked and coated in the sauce. Serve spooned over flat rice noodles (follow packet instructions) or jasmine rice and scatter with the reserved herbs.

• Thumb-size piece of fresh ginger, grated
• 3 garlic cloves, crushed
• 6 tbsp reduced-salt soy sauce
• 6 tbsp runny honey
• Juice of 1 lemon
• 8 chicken thighs on the bone
• 1 tbsp vegetable oil
• Chinese stir-fry vegetables (about 700g)

2. Preheat the oven to 200°C/fan180°C. Lift the chicken from the marinade – leave the marinade in the bowl – and lay on a large lined baking sheet in a single layer. Cook for 20 minutes, then turn over and brush with the marinade from the bowl. Cook for a further 20 minutes, until cooked through and golden.

3. Just before the chicken is ready, heat the oil in a wok or frying pan over a high heat. Add the vegetables and stir-fry for 2-3 minutes, or according to packet instructions, then add the reserved 4 tablespoons marinade and cook for 1-2 minutes. Serve with the sticky chicken thighs.

2. Pour the wine into the tin and cook for another 10 minutes, or until the chicken is golden and the vegetables tender. Serve with the Lemon-dressed Linguine (see recipe below).

Nutritional infoPer serving: 632kcals, 19g fat (4.3g saturated), 48.5g protein, 68.5g carbs, 3.2g sugar, 1.2g salt

Use salmon fillets with skin instead of the chicken. Pan-fry briefly in step 1, then put on the rice in step 3, after the vegetables.

• 1/4 cucumber
• 2 spring onions
• 2 cooked, skinless chicken breasts
• 2 tbsp olive oil
• 2 tbsp hot chilli relish
• Juice of 1 lime, plus wedges to serve
• 1 tbsp chopped fresh coriander
• Little cos or butter lettuce leaves

• 6 poussins or 3 x 1kg Glenloth chickens
• 250g Barossa pancetta
• Fresh sage leaves, to garnish
• 2 tbsp olive oil

For the stuffing

• 50g butter
• 2 large shallots, finely chopped
• 150g piece chorizo, finely chopped
• 3 garlic cloves, finely chopped
• 200g fresh breadcrumbs
• 12 fresh sage leaves, finely chopped
• Zest and juice of 1 lemon
• Small bunch of fresh flatleaf parsley, leaves picked and chopped

For the gravy

• 2 tbsp plain flour
• 300ml red wine
• 600ml fresh chicken stock, hot
• 1 heaped tbsp redcurrant jelly
  

2. Add the breadcrumbs, chopped sage, lemon zest and juice, and season with a little salt and plenty of ground black pepper. Stir in the chopped parsley.

3. Preheat the oven to 200°C/ fan180°C/gas 6. Spoon the stuffing mixture into the body cavities of the small chickens or poussins, season well with salt and freshly ground black pepper, then cover with pancetta and dot with sage leaves. Arrange in a shallow roasting tin and drizzle with the olive oil. Roast for about 35 minutes (for Poussin or 50 mins for 1kg Glenloth chicken). 

Remove the pancetta from the birds, and keep warm, and cook the chickens for a further 10 minutes, until golden. Pierce thigh to check that the juices run clear which means it's cooked.

4. Remove the chickens from the tin, placing the pancetta back on top of the birds. Transfer them to a serving dish and cover with foil to keep hot.

5. Make the gravy. Place the roasting tin on the hob over a gentle heat. Add the flour to the pan, mixing it with the cooking juices and oils and any stuffing mixture that has fallen out of the chickens. Pour in the red wine and bubble for a few minutes, then add the stock and redcurrant jelly and simmer for about 5 minutes, stirring constantly, until the sauce has thickened slightly. Season to taste and strain into a serving jug.

6. Serve with the gravy, parsnip crisps and buttered garlic cabbage.

• Ingredients
  
  4 tbsp olive oil
• 2 whole free range corn fed baby chickens - about 1kg each
• 100g smoky pancetta, sliced
• 12 small shallots, peeled and left whole
• 4 garlic cloves, crushed
• 3 sticks celery, roughly sliced
• 1 tsp salt
• 100ml (1 small glass) sweet wine, such as Madeira or Marsala
• 1 tbsp tomato purée
• 1 tbsp soft butter
• 1 medium head cavolo nero, leaves removed from the stalks or you can substitute for kale/spinach or cabbage

1. Heat the oil in a casserole or large pot with a lid, and brown the birds all over. Remove and set aside, then fry the pancetta briefly in the same pot until coloured.
2. Add the shallots and fry quite briskly for 3-4 minutes, allowing them to caramelise slightly. Add the garlic, celery, salt, wine, tomato purée and 200ml water, then return the chickens to the pot, breast-side up.Bring to a simmer, cover and cook for about 1 hour.
3. The bird is done when a leg can be tugged away from the breast with ease. Allow to rest in the juices for at least 10 minutes.
   
4. Meanwhile, heat the butter in a wide-bottomed frying pan and, when it is fizzing nicely, add the cavolo nero/kale/spinach/cabbage and cook until just wilted.
   
5. To serve, carve or joint the bird and serve it on the cabbage. Spoon over the bacon, celery and shallots.
   

Nutritional info Per serving: 581kcals, 23.8g fat (6.7g saturated), 78.6g protein, 9.2g carbs, 7.4g sugar, 2.6g salt

Serves 4 Adults

• 4 slices (180g) white bread
• 2 tablespoons olive oil
• 250g Barossa Pancetta
• 500g chicken tenderloins
• garlic & herb seasoning
• 1 large cos lettuce, trimmed, torn
• 1 cup (80g) flaked parmesan cheese
• 2-4 organic eggs (optional)
• 4 Pesce Azzuro Organic anchovy fillets (optional)
  

• 3 juicy lemons
• 50g butter 
• 3 tbsp clear honey
• leaves from 4 rosemary sprigs 
• 1 garlic clove, finely chopped
• 8 chicken pieces, such as thighs and drumsticks, with skin 
• 750g potatoes, peeled and cut into smallish chunks green salad , to serve

1. Preheat the oven to 200C/fan180C. Squeeze the juice from 2 lemons into a small pan and heat with the butter, honey, rosemary, garlic and salt and pepper, until the butter melts and it smells fragrant.
2. Lay the chicken in a roasting tin - don't pile it up or it won't cook so well. Add the potatoes and drizzle with lemon butter to coat evenly. Cut the third lemon into 8 wedges and tuck them in. (Can be made up to 2 hours ahead up to this point and will give the chicken fantastic flavour if you have the time.)
3. Roast for 50 minutes - 1 hour until the chicken is cooked and the potatoes are crisp and golden. Serve with a green salad.

• 1kg baking potatoes
• 3 cloves garlic, crushed
• milled Pepper & Salt
• Juice of 1 lemon
• 1/3 cup olive oil
• 1 tsp dried oregano
• 1 cup chicken stock
• fresh oregano

Roast at 220ºC for 25min then pour over stock, mix to moisten and roast for another 25min or until they are very tender and browned. 

Squeeze over lemon juice and sprinkle with fresh oregano. Return to the oven for 5 to 10 mins.

Note: You can put your marinated chicken steaks in when you do the stock - on a separate tray - they need 20-30mins to cook.

• 50g unsalted butter
• 1 large onion, finely chopped
• 500g chicken tenderloins, cut into 2cm cubes
• 2 cups (440g) Vialone Nano rice
• 1/4 cup (60ml) white wine
• 1.25L (5 cups) chicken stock
• 1/2 cup (50g) grated parmesan, plus extra to serve
• 100g marinated roasted capsicum, drained, thickly sliced
• 2 tbs chopped fresh basil, plus extra shredded basil to garnish
• 1 pkt baby spinach leaves
• Olive oil, to drizzle

• Preheat oven to 170°C and place a 5-litre ovenproof dish in oven to heat.
• Melt the butter in a saucepan over low heat, add the onion and cook for 2-3 minutes until soft. Add chicken and cook for 2-3 minutes until it starts to colour, then add the rice and cook, stirring for 1 minute. Add wine and stock and bring to the boil, then pour everything into the preheated dish. Cover tightly with a lid or foil and place in the oven for 15 minutes. Remove and give everything a good stir, then cover again and return to the oven for a further 15 minutes. By this time all liquid should have been absorbed. If not, return to the oven uncovered for a further 5 minutes.
• Remove and add the parmesan, capsicum and basil, and season with salt and pepper. Divide the spinach among 4 plates and top with risotto. Sprinkle with extra parmesan and basil, and drizzle with olive oil

• 1 whole chicken cut into 8 portions, or 8 chicken thigh fillets
• 4 thyme sprigs, plus extra 2 tbs leaves
• 4 Schultz bacon rashers, rind removed, cut into strips
• 1 garlic bulb, cloves separated (unpeeled), bases trimmed
• 3 bay leaves
• 10 whole black peppercorns
• 1 tbs vegetable oil
• 25g unsalted butter
• 200g swiss brown mushrooms, halved
• 12 eschalots, peeled
• 1 tbs plain flour
• 2-3 dried porcini mushroom slices ground into a powder with a pinch of sea salt in a mortar & pestle (optional)
• 2 cups (500ml) pinot noir or other light red wine
• 1 tbs chopped flat leaf parsley
• Mashed potato and green beans, to serve

Combine chicken, thyme sprigs, bacon, garlic cloves, bay leaves and peppercorns in a large dish. Lightly season with sea salt and allow to sit for 10 minutes.

Heat a large heavy-based saucepan or flameproof casserole dish over a medium heat and add the oil. Don't get the pan too hot as it's better to do this slowly. Add the chicken mixture in 2 batches, and cook for 15 minutes, turning or until browned all over and bacon begins to crisp. Remove from pan and set aside. 

Return pan to medium-low heat and add butter, mushrooms, eschalots and thyme leaves. Cook, stirring, for 5 minutes until the mushrooms are soft. Return the chicken and bacon mixture to the pan and stir to combine. sprinkle with the flour and porcini powder and cook, stirring, for 2-3 minutes.

Add the wine and bring to a very gentle simmer. Cover and cook over a medium-low heat for 30 minutes until chicken is tender (or transfer to a preheated 170ºC oven for same length of time, if you like).

Remove pan from heat and allow to stand for 10 mins, then sprinkle with chopped parsley. Serve with lovely soft mash and green beans.

Ingredients

½ cup of Roasted Almonds with Coriander, Chili and Olive Oil see recipe below

6 large heaped tablespoons of mascarpone cheese

Zest and juice of 1 lemon

4 large boneless chicken breasts preferable Glenloth, skin on

¼ cup chicken stock

½ cup Chardonnay

Olive oil

Sea salt

Ground black pepper

Olive oil

Salt and pepper

Directions

Blend the roasted almonds in a food processor or in a pestle and mortar until roughly smashed. Then mix 4 tablespoons of the mascarpone, roasted almonds, lemon zest and juice. Blend and season. 

Working from one side of the chicken breast slip your fingers in between the skin and the flesh, being careful not to completely remove the skin.  Push one good spoonful of the almond-mascarpone paste in the gap of each breast then press the skin firmly back, saving any leftover paste.   

Take a hot non-stick pan, drizzle it with a little olive oil and place the breasts skin side down.  After a minute, when lightly golden, turn to seal the other side. (If you don't have a pan with a metal handle, transfer to a roasting tray at this point.) Place in the pre-heated 180^oC oven for around 15 minutes or until cooked. 

When the chicken is cooked, remove to a warm plate and rest for 5 minutes whilst you move the pan or tray back on the heat and add the stock and glass of wine; allow to cook down to almost nothing, not forgetting to scrape the pan bottom for all its goodness.  

Finish the sauce by stirring in the rest of the mascarpone and any remaining paste; keep on the heat so it continues to simmer until it coats the back of a spoon. Season to taste.

Ingredients

½ tablespoon olive oil

1 ½ cups blanched almonds

1 teaspoon coriander seeds, crushed

1 to 3 small dried red chili peppers

 2 generous pinches of sea salt

Directions

Add the olive oil and almonds to a hot saute pan.  Saute and kind of toast the almonds until golden brown, shaking the pan regularly to color them evenly and accentuate their nutty flavor.  Crumble in the coriander and chili to taste, and add the sea salt.  Toss over and serve hot on a large plate.

• ¼ (about 750g) green cabbage, cut into 6 thick wedges.
• 200g (1cup) haricot beans, soaked in water for 3 hours
• 2 desiree potatoes, peeled & thickly sliced
• 1 large carrot, peeled & thickly sliced
• 1 turnip, peeled and thickly sliced
• 1 leek, white part only, washed & thickly sliced
• 1 onion, thinly sliced
• 1 clove garlic, thinly sliced
• Sprig of thyme
• 250g flat pancetta, coarsely chopped
• 2 confit duck marylands, coarsely shredded
• 2 - 2.5l chicken stock

Add 2 - 2 ½ litres salt-reduced chicken stock (Moredough chicken stock is perfect!) or enough to just cover vegetables, season to taste with sea salt and freshly ground black pepper.  Bring to the boil, reduce heat and low= medium and simmer for 1 hour, then add pancetta and cook for another hour or until pancetta is tender. Add confit duck and simmer for 2 minutes.

Divide into 6 bowls and serve with fresh crusty white bread  (preferably French Baguette).

Et Voila! 

1 small butterflied chicken (1kg)

2 tbsp olive oil

50g butter

Juice of 2 lemons

1 tbsp dried oregano

Heat the olive oil and 30g butter in a large frying pan. Add the chicken and half the lemon juice, season with salt and cook until both sides are crispy and the chicken is just cooked through.  

Put the chicken on a baking tray.  Pour over the remaining lemon juice, dot with the remaining butter and sprinkle with the oregano, crushing it between your fingers.

Pour 125ml (1/2 cup) water around the chicken and grill it on both sides until the top is crispy and deep golden. If you like, pour a little more water around the chicken and grill for a bit longer so you have some sauce. 

Cut the chicken into pieces to serve, seasoning with a little more salt if necessary. Serve hot or at room temperature, with the sauce, bread and a green salad.

750g chicken breast/thigh fillets

1/2 onion cut into segments

125g Dings Jungle Curry paste

200ml coconut milk

500ml Moredough chicken stock

Vegetables of your choice: eg green beans, capsicums (all colours), onion, broccoli, bok choy, choy sum, even zucchini

Basil leaves, torn 

A splash of fish sauce (Nam Pla)

kaffir lime leaves (optional)

Add Ding's jungle curry paste and mix well. 

Add coconut milk and 500ml Moredough chicken stock and simmer for 5 mins.

Extra kaffir lime leaves and vegetables can now be added. 

Stir and simmer a further 10 mins or until vegetables are just cooked. 

Adjust seasonings with fish sauce. 

Garnish with basil and serve with rice.

 For seafood: First simmer coconut milk with paste for 5 mins. Add water/chicken stock, simmer a further 5 mins then add in seafood.

• 1 x 1.5kg good quality chicken
• salt & freshly ground black pepper
• 115g butter
• olive oil
• 1/2 a cinnamon stick
• 1 good handful fresh sage leaves
• zest of 2 lemons
• 10 cloves garlic, skin left on
• 565ml milk

Put the chicken back in the pot with the rest of the ingredients and cook in the preheated oven for 1½ hours. Baste with the juice when you remember. The lemon will split the milk which makes a fantastic sauce. 

To serve pull the meat off the bones and divide onto your plates. Serve with wilted spinach or greens and mashed potato.

• 1 ½ tbsp olive oil or 30g ghee
• 1 onion, chopped
• 40g packet Andrea's Curry Magic Flavour without Fire
• 1 large mango, flesh sliced
• 1 tsp chicken stock powder
• 2 ripe tomatoes, chopped
• 1 cup (250ml) thickened cream
• 6 chicken thighs (bone in), skin removed
• 1/2 cup coriander leaves, chopped
• 1 tbs slivered almonds, toasted

couscous or basmati rice to serve

Heat oil or ghee in a pan. Add onion and cook over medium-high heat for 4-5 minutes, stirring, until browned.

Add curry, mango, stock powder, tomato and cream. Season, then bring to the boil.

Place chicken in a greased baking dish. Pour the mango mixture over the chicken, cover and bake for 30 minutes.

Uncover and cook for a further 20 minutes or until the chicken is cooked through. 

Garnish with coriander and slivered almonds and serve with couscous or rice.

• 1kg Chicken tenderloins (La Ionica) (16-20)
• bamboo skewers
• Nando's Portuguese Lemon & Piri Piri Spice*
• Olive Oil

• 2 poussins
• 2 tbsp honey
• 50ml red wine vinegar
• 2 ½ tbsp olive oil
• Zest of ½ a lemon
• 1 garlic clove, crushed
• A few sprigs of Thyme
• Salt & Pepper