1 CHICKEN WITH CITRUS SAUCE

For the sauce, warm the zest and juice of a lemon, plus the sections of another lemon, an orange and a grapefruit, in a pan. Add ¼ cup olive oil, 1 teaspoon fresh thyme leaves, ½ teaspoon minced garlic, a small minced onion, salt and pepper. Rub boneless chicken pieces with olive oil and sprinkle them with salt and pepper. Grill. Serve with the citrus sauce.

2 LAMB BURGER WITH SMOKED MOZZARELLA

Cut 100g smoked mozzarella into four pieces. Divide 500g of ground lamb and form into patties around each one. Add salt and pepper. Cook until the outsides feel very firm, about three or four minutes a side. Serve on toasted rolls with whatever fixings you like.

3 CHICKEN TIKKA WITH YOGHURT SAUCE

Cut boneless chicken into two-centimetre chunks. Combine with ¼ cup yoghurt, ¼ cup ground cashews and a teaspoon each ground cardamom, ground coriander, minced ginger and minced garlic. Remove from the marinade, and cook until it’s brown and cooked through. To make the sauce, mix 1 cup yoghurt with 1 teaspoon minced garlic and some lemon juice, salt and pepper. Serve with the chicken.

4 GRILLED CHICKEN BREASTS WITH CORIANDER AND LIME

Combine 3 tablespoons peanut oil, 2 tablespoons chopped coriander leaves, 1 tablespoon freshly squeezed lime juice, 1 tablespoon chopped shallot, ¼ teaspoon cayenne and some salt and pepper. Spread half in a pan and add the chicken; sprinkle with salt, pepper and the remaining mixture. Grill until cooked through. Garnish with chopped coriander and lime wedges.

5 BRAAIED CHICKEN WITH WASABI SAUCE

Combine minced garlic, ½ cup rice vinegar, 2 tablespoons mirin (a sweet Japanese rice wine), 2 tablespoons soy sauce, 1 tablespoon minced fresh ginger, 1 teaspoon wasabi powder and salt and pepper. Brush chicken with oil and braai. Warm the wasabi mixture and pour it on the chicken; garnish with chopped spring onions and coriander.