• Preheat the oven to 180°C/355° F, with both top and bottom heating elements.
• Heat a pan over medium heat, add a little olive oil, and sauté the onion for 3-4 minutes until it starts to caramelize.
• Add the spinach, dill, mint, parsley, and green onion. Sauté for an additional 2-3 minutes until the spinach has wilted.
• Add the feta cheese, salt, and pepper. Stir and cook for 5 minutes. Transfer the filling to a strainer and let it cool and drain excess liquid.
• On a work surface, lay out the chicken, brush with a little olive oil, and season with salt and pepper. Spread the filling evenly over the surface of the chicken, roll it up carefully, and tie it with kitchen twine at 5 points.

  If the chicken is uneven in thickness, you can gently pound the thicker areas with a meat mallet to flatten them. This will help it roll more easily and cook evenly.
• Heat a large pan over high heat and sear the roulade for 1 minute all over until well browned.
• Transfer the roulade to a baking tray lined with parchment paper, cover first with parchment paper and then with aluminum foil, and bake for 1½ hours. Then uncover and bake for an additional 20-30 minutes until golden brown.
• Let the roulade rest for 10 minutes, remove the twine, slice into portions, and serve with mashed or roasted potatoes.

• Preheat the oven to 180° C/ 356° F, on convection mode.
• In a bowl, mix 200 g (7 oz) of butter, rosemary, salt, and pepper thoroughly, wearing disposable gloves.
• Place the butter mixture under the skin of the chicken. This is done by gently separating the skin from the meat (without removing it entirely) to create a pocket between the two. The herbed butter mixture is then spread directly onto the meat beneath the skin.

  This technique helps keep the meat moist and infuses it with the flavors of the butter, rosemary, salt, and pepper during roasting.
• Season the inside of the chicken with salt and pepper, then stuff it with the pine nuts, prunes, and the remaining butter. Tie the legs with kitchen twine.
• In a roasting pan, spread out the onions, carrots, celery, bay leaves, and peppercorns, and pour in the water.
• Place a rack over the pan and put the chicken on top. Cover it well with parchment paper and aluminum foil and roast for 1 hour.
• After, uncover the chicken and continue roasting for an additional 20 minutes, until the skin turns golden brown.
• Transfer the contents of the pan to a saucepan and blend with an immersion blender until it becomes a thick sauce.
• Place a fine-mesh strainer over a bowl and strain the sauce to achieve a smooth texture.
• Return the sauce to the saucepan and simmer until it thickens.
• Serve the chicken hot, drizzled with the sauce.

• Start by boiling the diced potatoes and carrots in a large pot of salted water until they are tender, but still firm, about 10-12 minutes. Drain them and let them cool completely.
• In a large mixing bowl, combine the cooked and shredded chicken breast, diced onion, cooked peas, and the cooled potatoes and carrots.
• In a separate bowl, prepare the dressing by mixing together the mayonnaise, mustard, sugar, vinegar, and salt until well combined.
• Pour the dressing over the salad ingredients in the mixing bowl and gently toss everything together until evenly coated.
• Once the salad is well mixed, cover the bowl and refrigerate it for at least 1 hour to allow the flavors to meld together.
• Before serving, give the salad a final toss to ensure the dressing is evenly distributed.
• Serve the chicken salad chilled as a delicious side dish or light meal.

• Preheat the oven to 180°C/356°F, with top and bottom heat elements.
• Heat a pan over medium heat, add a little olive oil, and sauté the leeks and onions for 5 to 6 minutes until caramelized. Season with salt and pepper, then set aside to cool.
• Lay the chicken flat on your work surface, sprinkle with salt and pepper, and spread the leek and onion mixture evenly over the surface. Make sure to spread the chicken out as evenly as possible to ensure an even roll.

  If the chicken is uneven in thickness, you can gently pound the thicker areas with a meat mallet to flatten them. This will help it roll more easily and cook evenly.
• Arrange the tomato slices and graviera cheese sticks over the mixture, keeping everything in an even layer and leaving a little border around the edges. This will make it easier to roll without the filling spilling out. Carefully roll up the chicken and tie it in five places with kitchen twine.
• In a small bowl, mix together all the ingredients for the coating and brush the entire chicken roll with the mixture.
• Heat a large pan over high heat and sear the chicken roll for 1 minute on each side until browned.
• Place the roll on a baking tray lined with parchment paper, cover with parchment and aluminum foil, and bake for 1 ½ hours. Then, uncover and bake for an additional 20 to 30 minutes.
• Let the roll rest for 10 minutes, remove the twine, slice into portions, and serve—either with mashed potatoes or roasted potatoes.

For the Chicken:

• Place the chicken on a chopping board and using a cleaver slightly beat it to create a uniform surface. Proceed the same if you are using thighs. Don’t beat it too thin.
• In a jug place all the other ingredients and using a hand blender mix all until smooth.
• Place the chicken in a bowl and pour the sauce over massaging it into the meat. Place in the fridge for at least 4 hours however overnight is better.
• Once out of the fridge layer the meat in a casserole adding thin slices of beef or sheep fat in between each layer. This step is important for adding lots of flavor and moisture to the meat. However if you are unable to find beef or sheep fat then simply skip it.
• Place the casserole in the freezer for about 1-2 hours. When out of the freezer slice into squares and place the meat on skewers.
• Bake in a preheat oven at 200 Celsius/ 390 Fahrenheit for about 30 mins or even better put them on a grill. Then slice the meat from the skewers.

For the Toum (Garlic Sauce):

• In a jug add all the ingredients except olive oil. Using a hand blender mix all until foamy. Then start adding the olive oil just as you would when making mayo slowly until you get the mayo like texture. The next step is optional as I like to add a couple tablespoons of Greek yogurt.

For the Assembly:

• On an Arabic bread add some garlic sauce, a few slices of pickles, some fries and meat. Wrap the shawarma and place it on a hot skillet to seal it and give crusty sides.
• Cut in half, top with extra sauce and the traditional way is to give it a sprinkle of pomegranate syrup.

• First, slice the chicken breast and tenderize each piece using a kitchen mallet.
• Season the slices with salt and pepper to taste.
• Next, coat each slice in flour on both sides, dip in beaten eggs, and finish with a layer of breadcrumbs.
• Fry the schnitzels in hot oil until they reach a perfect golden brown.
• Once cooked, transfer the schnitzels to paper towels to absorb any excess oil. Serve them with your favorite side, and enjoy!

• Put the chicken thighs in a ceramic baking pan.
• Mix together the olive oil, soy sauce, garlic powder, salt, pepper and red pesto and brush over the chicken thighs.
• To the pan, add the potatoes cut into quarters, the garlic, red onions, a few cherry tomatoes, and the vegetable soup.
• Bake for an hour and a half, then sprinkle with a few fresh parsley leaves.
• Brush the chicken thighs with the roasted garlic and serve with a simple salad! Enjoy!

• Heat a deep saucepan over high heat. Add a little olive oil and brown the chicken on both sides, starting with the skin side. Once ready, remove and set aside.
• In the same pot, add the onion, carrot, and potatoes and sauté until the vegetables are soft, without changing color.
• Return the chicken to the pot and add the bay leaf, chicken stock, salt and pepper. Cover and simmer for 40 minutes.
• Remove the chicken, add the rice, and continue boiling. While the rice is cooking, debone the cooked chicken.
• Beat the eggs in a large bowl for a few minutes. Add corn flour, if using, and as much lemon juice as desired. Seasoning and beat until the mixture is homogeneous.
• Slowly pour a ladleful of the soup into the egg mixture, to raise the temperature of the eggs, then pour the mixture into the pot. Simmer over low heat for a few minutes until the soup thickens, stirring constantly.
• Serve the soup in deep plates, placing the chicken pieces on top.

For the chicken:

• Preheat the oven to 180°C/356° F, fan. Place the chicken in an ovenproof dish, add the mustard, thyme, garlic, onion, wine, lemon, salt, pepper, olive oil and pour in water until it covers everything.
• Cover with aluminum foil and bake for 1 to 1 ½ hour. When ready, remove from the oven, remove the chicken from the juices and place on a baking sheet lined with parchment paper. Bake a little more, until golden and set aside until you are ready to use it.

For the orzo:

• Place a pot over medium heat and add the olive oil, onion, and caramelize well for 2-3 minutes.
• Add the garlic and cook for another 1 minute.
• Add the orzo along with the thyme. Stir constantly with a wooden spoon so that the orzo does not stick to the bottom of the pot.
• Using a ladle, pour in the broth in batches. Wait for the first batch to be absorbed before pouring in the next. Repeat until all the broth is used. Once the orzo is cooked, add the heavy cream and broccoli and stir again.
• Continue cooking for a few more minutes. Remove from the heat, add the parmesan, butter, salt and pepper and mix with a wooden spoon.
• Serve the orzo hot topped with the chicken.

• Slice the chicken breast and season with salt and pepper and cook: either fry, grill or bake.
• Once cooked, leave it to cool a little and then cut it into cubes.
• For the sauce, clean and chop the celery finely in a blender.
  
• Mix it with the curry powder, mayonnaise, and the finely chopped basil.
  
• Toss the chicken cubes in the sauce and serve on a bed of salad mix.
  

• Clean the ginger, garlic and chili and chop finely in a blender with a little soy sauce.
• Clean the cabbage, carrots and celery and put them through a blender or a fine grater, then mix with the ground chicken meat, ginger, garlic and chili paste, finely chopped green onion and soy sauce.
• For the dough, boil 420 ml (1 3/4 cups) of water and place the flour and salt in a food processor.
• When the water is boiling, start the food processor on low speed and slowly add the water. Gradually increase the speed to maximum, and allow the dough to mix until it all binds together.
• Then take the dough and knead it by hand for about 1 minute to make sure it is homogeneous. Shape the dough into a ball and cut it into 8 equal pieces.
• Cut each of the pieces into 8 more pieces and form balls by rolling between your palms, then flatten them in your palm.
• Shape each piece into a round with a small knife, add about 1 teaspoon of the filling and close up the dumpling into the desired shape.
• The dumplings can be cooked directly or stored in the freezer.
  
• For storage, first put in the freezer on a tray, and once completely frozen, place them into zip lock bags or boxes.
• When ready to cook them, heat a pan with a lid well and add a little oil.
• Add the dumplings with the bottom down and pour 1 glass of cold water over them, then cover the pan with the lid and let them simmer over medium-high heat until the water has completely evaporated and the dumplings begin to brown.
• For the dipping sauce, chop the ginger with garlic and chili in a blender, then mix it with soy sauce, lemon juice, honey, vinegar, and sesame oil and add chopped green onions.

• Score the chicken breast, season with salt and pepper, and cook, either pan-fry, grill or bake.
• Once cooked, let it cool a bit and then slice it thinly.
• For the coleslaw, clean the vegetables. Using a grater, mandolin slicer, or even a food processor, chop the cabbage finely. Grate the carrots and celery and then mix them all with mayonnaise Season with salt and pepper.
  
• Serve the chicken on a bed of coleslaw and decorate with any kind of fresh herbs.
  
• Boneless chicken thighs can be also used instead of chicken breasts.