• 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.

Prepare the Fudge Cake:

• Preheat the oven to 170°C (330°F).
• Grease 8 soufflé or dariole molds. This recipe can also be made as a 26 cm (10 inch) round fudge cake.
• Into a large bowl, sift all the dry ingredients. Mix to combine.
• In a double saucepan or a bowl placed over a saucepan of simmering water, gently melt the chocolate and butter. Stir until combined and glossy.

  Cool slightly (5 to 10 minutes).
• Add eggs, condensed milk and yoghurt to the chocolate mixture. Stir well to combine.
• Make a well in the center of the dry ingredients. Gradually pour in the chocolate mixture, stirring until just combined.
• Pour into the prepared moulds and cook for 20 minutes until the top of the cake is firm to the touch. The inside of the cake should be slightly gooey.

Prepare the Mixed Berry Coulis:

• To prepare the mixed berry coulis, place the berries in a food processor or blender. Add the sifted icing sugar, blend until smooth. Strain through a sieve.

Assemble:

• Carefully remove the cakes from their molds and place onto serving plates. Serve with mixed berry coulis and a scoop of vanilla bean ice cream.

• Sift the flour, salt and sugar into a mixing bowl.
• Make a well n the centre of the mixture, add the eggs.
• Using a whisk, gradually bring the dry mixture into the eggs, followed by the milk, then the melted butter.
• Whisk gently until the mixture is smooth, being careful not to over-mix.
• Place a large non-stick frying pan over a medium heat, add ½ teaspoon butter.
• Add a spoonful of the crêpe mixture to the middle of the pan, swirl to cover the base of the pan. When the edges of the crêpes turn brown, gently turn them over with a spatula (unless you feel confident you can flip them by tossing the pan up and down).
• Cook until golden.
• Turn out onto a warmed plate, fold in half, then quarters, stack and serve with a generous scoop of vanilla bean ice cream and a tablespoon of Orange Jelly or maple syrup or honey drizzled over the top.

• Place the prawns into a large ceramic bowl and add the Bitton Chilli Garlic Masala (or fresh chili and garlic), olive oil and sea salt.
• Mix well to coat them prawns.
• Cover the bowl and place in the fridge to marinate for 2 hours or overnight.

Salad:

• Place a small saucepan over high heat, add water and bring to the boil.
• Add some sea salt to taste and a tablespoon of oil.
• Place the couscous in a small bowl and pour the boiling water over the top.
• Cover and let stand for about 5 minutes until all the water is absorbed.
• Fluff up the couscous with a fork, set aside in a warm place. When ready to serve, add the tomato, onion, mango and coriander to the couscous, combine well.
• Pre-heat the barbecue or frying pan.
• Place the prawns onto the barbeque and cook for 2 to 3 minutes.
• Turn and cook for a further 3 minutes.
• Add a squeeze of lemon to the prawns when you finish cooking them.

To Serve:

• Place a mound of couscous salad on each plate, top with three or four prawns and garnish with a lemon wedge and baby herbs.
• You can also use an egg ring to form a neat stack.