1 HERB-ROASTED CHICKEN CUTLETS

Heat the oven to 160°C. Mix 1 tablespoon minced fresh tarragon, ¼ cup chopped fresh dill, ½ cup chopped fresh parsley and some salt and pepper. Place chicken in a baking dish with olive oil, the herb mixture and 1 cup chicken stock. Roast about 15 minutes. Serve with the sauce.

2 SAUTÉED CHICKEN WITH WARM SPICES

Heat 4 tablespoons peanut oil in a large skillet. Shake salt and pepper on chicken cutlets, then dredge them in flour with ½ teaspoon cayenne. Sauté the chicken, turning once, for about six minutes total. Remove from pan. Cook ½ cup minced onion until soft. Add 1 tablespoon minced fresh ginger, 1/ 8 teaspoon nutmeg, 1 teaspoon paprika, ¼ teaspoon ground cinnamon and 1 cup chicken stock; cook until reduced. Add chopped coriander leaves and lime juice. Spoon the sauce over the chicken.

3 CHICKEN CAESAR SALAD

Cook chicken cutlets. Rub a salad bowl with garlic. Beat 2 pasteurised eggs with a fork; add 2 tablespoons lemon juice and 6 tablespoons olive oil. Stir in 2 tablespoons minced anchovies, a dash of Worcestershire, and some salt and pepper. Toss with romaine lettuce, and top with chicken and freshly grated Parmesan.

4 MEDITERRANEANSTYLE SEAFOOD SALAD

Cut 200g of any firm white fish into 1.5cm chunks and drop them into boiling, salted water. After 30 seconds, add 230g each scallops and peeled raw shrimp. Cover, remove from heat and let it sit for 10 minutes, and drain. Toss the seafood with ½ cup minced fresh parsley, 1 tablespoon capers, 1 minced shallot, salt, pepper and ¼ cup olive oil. Add lemon juice to taste and adjust the seasoning.

5 BRAAIED COD WITH BASIL DIPPING SAUCE

To make the sauce, combine 2 tablespoons water, 1 teaspoon minced garlic, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sugar, 1 Thai chilli (seeded and thinly sliced), and ½ cup sliced fresh basil. Season 500g cod with salt and pepper. Cook, turning once. The fish will be done in eight to 12 minutes, depending on thickness. Serve with the sauce.

BONUS: STIR-FRIED SHRIMP WITH CASHEWS

Combine 700g peeled raw shrimp, ½ teaspoon sugar, 1 tablespoon soy sauce, 1 sliced garlic clove, and 1 teaspoon each salt and sesame oil. Chop 500g bok choy (Chinese cabbage), separating stems from leaves. Heat some peanut oil and cook the shrimp mixture for about two minutes; remove. Add 1 tablespoon minced ginger, ½ cup cashews and the bok choy stems. Cook until brown. Add the greens and 1 cup water or sake. Cook until most of the liquid evaporates. Return the shrimp to the pan and add ¼ cup minced scallions, 1 teaspoon sugar and 1 tablespoon soy sauce. Cook for one minute and serve.