Butter Garlic Chicken Thighs

Ingredients:
5 chicken thighs (skin-on, bone-in)
Salt and black pepper, to taste
1 tbsp olive oil
¼ cup butter
5 cloves garlic, crushed
Fresh parsley, chopped (for garnish)


Instructions:
Season chicken thighs with salt and black pepper. Heat olive oil in a pan and sear the chicken skin-side down until golden and crispy, about 6–7 minutes per side. Remove and set aside. In the same pan, melt butter and sauté crushed garlic until fragrant. Return the chicken to the pan, spoon the garlic butter over, and cook for 2–3 minutes on low heat until well coated. Garnish with chopped parsley and serve hot.

Prawn Taco Skillet

Ingredients:
500g prawns
1 lime (zest & juice)
1 tbsp chipotle powder
2 tbsp coriander, chopped
2 garlic cloves, minced
¼ cup olive oil
Salt & pepper to taste

Taco Slaw:
Shredded cabbage, chopped onion
¾ cup Greek yogurt
¼ cup lime juice & olive oil
Coriander, salt & pepper

Instructions:
Marinate prawns with lime zest, juice, chipotle powder, coriander, garlic, olive oil, salt, and pepper. Let it rest for 15 minutes. Sear the prawns in a hot pan for 2–3 minutes per side until cooked and slightly charred. For the slaw, mix cabbage, onion, yogurt, lime juice, olive oil, coriander, salt, and pepper. Assemble tacos by layering the slaw at the base and topping with juicy prawns. Serve fresh with a squeeze of lime.

Baked Lemon Herb Salmon
Ingredients:
1 whole salmon fillet or individual fillets (any size)
1-2 tbsp olive oil (as needed)
1 whole lemon, sliced
1 tbsp fresh herbs (such as dill, parsley, or thyme)
Salt and pepper, to taste

Instructions:
Preheat the oven to 200°C. Line a baking tray with foil or parchment paper and place the salmon fillet on it. Drizzle olive oil over the fish and rub gently to coat. Season with salt, pepper, and fresh herbs. Arrange lemon slices on top of the salmon. Bake for 12–15 minutes, or until the fish flakes easily with a fork. Serve warm with a side of vegetables or salad.


Creamy Tuscan Chicken

Ingredients:
1½ kg chicken breasts
1 tsp kosher salt (divided)
½ tsp black pepper (divided)
1 tbsp unsalted butter
2 tbsp extra virgin olive oil (divided)
1 cup chopped onion
4 garlic cloves, minced
¼ cup sun-dried tomatoes, drained and thinly sliced
1½ cups heavy cream
½ cup grated Parmesan cheese
3 cups fresh baby spinach

Instructions:
Season chicken breasts with half the salt and pepper. Heat 1 tbsp olive oil and butter in a large pan over medium heat. Sear the chicken on both sides until golden and cooked through, then remove and set aside. In the same pan, add the remaining olive oil and sauté onions until soft. Add minced garlic and sun-dried tomatoes, cooking for a minute until fragrant. Pour in the heavy cream and stir in Parmesan cheese until the sauce thickens slightly. Add baby spinach and let it wilt. Return the chicken to the pan, coat well with the creamy sauce, and simmer for 2–3 minutes. Serve warm.
 

BBQ Chicken Sandwich

Ingredients:
450 g boneless, skinless chicken thighs
1 tsp smoked paprika
½ tsp garlic powder
¼ tsp salt
¼ tsp black pepper
1 tbsp cooking oil
¼ cup BBQ sauce
200 g coleslaw mix (shredded cabbage and carrots)
2 spring onions, sliced
¼ cup ranch dressing
4 burger buns

Instructions:
Season chicken thighs with smoked paprika, garlic powder, salt, and black pepper. Heat oil in a pan and cook the chicken on medium flame for 5–6 minutes on each side until golden and fully cooked. Brush with BBQ sauce and cook for another minute until glazed. In a bowl, mix coleslaw mix, spring onions, and ranch dressing to make the slaw. Toast the burger buns lightly, layer with BBQ chicken, top with the creamy slaw, and close with the top bun. Serve warm.



Turkey and Avocado Wrap

Ingredients:
1 whole wheat tortilla (or multigrain/sprouted grain wrap)
¼-½ avocado, sliced or mashed
80-100g sliced turkey breast smoked
2-3 tomato slices
2-3 romaine lettuce leaves (or any fresh greens)
1-2 tbsp Greek yogurt or light mayo (optional, for spread)
A pinch of salt and black pepper
A squeeze of lemon juice (optional, to keep avocado fresh)

Instructions:
Spread Greek yogurt or light mayo over the tortilla. Mash or layer the avocado on top and season with a pinch of salt, pepper, and a little lemon juice if using. Place the sliced turkey breast over the avocado, followed by tomato slices and lettuce. Roll the tortilla tightly into a wrap, slice in half if desired, and serve fresh
 

Pan Sausages & veggies

Ingredients:
350 g smoked sausage
2 cups diced baby red potatoes
3 cups green beans, trimmed and halved
2 cups broccoli florets
1½ cups chopped bell peppers
6 tbsp olive oil
¼ tsp red chilli flakes
1 tsp paprika
½ tsp garlic powder
1 tbsp dried oregano
1 tbsp dried parsley
Salt and pepper to taste

Instructions:
Preheat the oven to 200°C. In a large bowl, combine potatoes, green beans, broccoli, and bell peppers. Add smoked sausage slices. Drizzle olive oil over the mixture and season with red chilli flakes, paprika, garlic powder, oregano, parsley, salt, and pepper. Toss everything until evenly coated. Spread the mixture in a single layer on a baking tray lined with parchment paper. Roast for 25–30 minutes, stirring halfway through, until the vegetables are tender and the sausages are slightly crisp. Serve warm.