For the Massaman Curry Paste:

• Toast the dry spices: In a dry pan over low heat, toast the nutmeg, mace, cardamom pods, cloves, white peppercorns, cumin seeds, coriander seeds, cinnamon stick, and dried chilies. Stir constantly for 8–10 minutes until fragrant and slightly darkened. Remove from the heat and let cool.
• Grind the spices: Once cool, grind into a fine powder using a spice grinder or mortar and pestle. Set aside.
• Roast the fresh aromatics: In the same pan, dry-roast the galangal, shallots, garlic, ginger, kaffir lime peel, lemongrass, and coriander roots with a pinch of salt. Stir over low heat until deeply aromatic and slightly charred.
• Incorporate the shrimp paste: Add the shrimp paste to the pan, stirring briefly to release its aroma. Remove from heat and let cool.
• Blend the paste: Blend the roasted aromatics until smooth, adding just enough vegetable oil or water to help the blades turn.
• Mix the ground spices into the herb paste and blend again until smooth and fully combined. Store in an airtight container

For the Chicken Curry:

• Fry the paste: Heat the thick coconut milk in a large pot over medium heat until it just comes to a boil. Add the Massaman curry paste and cook, stirring, until the oil begins to separate and the paste smells fragrant (about 5 minutes).
• Add aromatics, chicken, potatoes and cashews: Stir in the sliced onions until slightly softened. Add the chicken drumsticks, coating them well with the paste. Then add the cashew nuts and cubed potatoes.
• Simmer: Pour in the thin coconut milk. Lower the heat and simmer gently for 45–60 minutes, stirring occasionally to prevent sticking, until the chicken is tender and the potatoes are cooked through.
• Add palm sugar, tamarind paste, fish sauce, and a pinch of salt. Stir well, then taste and adjust — balancing sweet, sour, and salty flavors.
  
• Serve: Serve hot with steamed jasmine rice.

• Preheat the oven to 200°C (390°F).
• Cut all vegetables into similar-sized chunks for even cooking.
• Place the garlic cloves inside the cavity of the chicken. Rub 2 tablespoons of chilli oil all over the skin and season generously with sea salt.
• Heat a large deep non-stick baking tray over medium-high heat on your stovetop or barbecue. Add 1 tablespoon of chilli oil and heat until just smoking.
• Sear the chicken on all sides for about 20 minutes total, until well browned.
• Remove the chicken from the tray and add the prepared vegetables and herb leaves.
• Place the chicken breast-side up on top of the vegetables and transfer the tray to the oven.
• Roast for 35–40 minutes, or until the skin is golden and crispy and the chicken is fully cooked (internal temperature of 75°C/165°F in the thickest part, or juices run clear).
• Rest for 5–10 minutes, carve, and serve with the roasted vegetables.

• Heat a pan over medium-high heat then add a little olive oil and the chicken pieces. Season with salt and pepper and cook until golden brown on both sides.
• Add the cherry tomatoes and garlic, and sauté for an additional 2 minutes.
• Add the spinach, heavy cream, chicken broth, and oregano. Season with additional salt and pepper if needed. Simmer until the sauce thickens slightly.
• Remove from heat. Sprinkle with grated Parmesan, stir to combine, and serve warm.

• Remove the chicken from the fridge 1 hour before cooking to bring it to room temperature.
• In a small bowl, combine the softened butter, the zest and juice of 1 lemon, crushed or finely grated garlic, chopped herbs, ½ tsp salt, and ½ tsp pepper. Mix with a fork until smooth and uniform.

Prepare the stuffing

• Cut half a lemon and half an onion into medium-sized pieces. Rinse the chicken under cold water and pat dry thoroughly, including the inside cavity.
• Season the chicken inside and out with salt and pepper.
• Carefully loosen the skin over the chicken breasts by gently sliding your fingers underneath. Be cautious not to tear the skin. This will make the chicken breast tender, juicy, and give it an incredible aroma.

  Stuff some of the butter mixture under the skin, spreading it evenly over the breasts. Rub the remaining butter all over the outside of the chicken.
• Stuff the chicken cavity with the prepared lemon and onion pieces.
• Tie the legs together with kitchen twine to help the chicken cook evenly.
• Preheat the oven to 200°C (380°F), place the rack in the middle. Place the chicken in a roasting pan. For extra flavor, you can scatter chopped vegetables (like carrots or potatoes) underneath to roast alongside the chicken.
• Roast the chicken for about an1 hour, or until the juices run clear and the internal temperature reaches 75°C (165°F) in the thickest part of the thigh.
• Tip: Let the chicken rest for 10–15 minutes before carving.
• Enjoy!

• Sear the chicken: Heat olive oil in a large deep pan over high heat. Sauté the chicken pieces in batches, skin-side down first, until golden brown. Transfer to a plate and set aside.
• Once the chicken is browned, use tongs to transfer it to a plate. In the same pan, add the onion, garlic, peppers, and bacon, and sauté for about 2–3 minutes, until the peppers soften.
• Add the mushrooms and continue sautéing for another 1–2 minutes. Add the tomato paste, continue cooking for 1 minute to develop the flavor., and then return the chicken to the pan.
• Deglaze and simmer: Return the chicken to the pan. Deglaze with red wine and cook until the alcohol evaporates (1–2 minutes). Add the canned tomatoes, chicken broth, oregano, bay leaf, rosemary, basil, and olives. Stir to combine.
• Reduce heat to medium-low and simmer uncovered for 35–40 minutes, or until the chicken is cooked through and the sauce thickens.
• Remove the bay leaf, adjust seasoning, and serve hot — ideally with crusty bread, pasta, or polenta.

• 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!