2 cups flour

3/4 cup boiling water

2 tablespoons sesame oil

1. Place flour in a bowl. Add boiling water, stirring with chopsticks or a

 fork until dough is evenly moistened. On a lightly floured board, knead

 dough until smooth and satiny, about 5 minutes. Cover and let rest for 30

 minutes.

2. On a lightly floured board, roll dough into a cylinder; cut into 16 equal

 pieces. Roll each piece into a ball, then flatten slightly into a pancake.

 Brush top of each pancake with a light coating of sesame oil.

3. Place 1 pancake on top of a second pancake, oiled sides together. With a

 rolling pin, roll to make a circle 6 inches in diameter. Stack and roll

 remaining pairs of pancakes the same way. Cover with a damp cloth to

 prevent drying.

    Cooking:

 1. Place a nonstick frying pan over lm heat until hot. Add 1 pair of pancakes

  and cook, turning once, until lightly browned and bubbles appear on the

  surface, about 2 minutes on each side. Remove from pan and separate

  into 2 pancakes while still hot. Stack cooked pancakes on a plate while

  cooking remaining pairs of pancakes.

 2. Serve pancakes hot. If making ahead, reheat pancakes in a microwave

 oven or wrap in a clean dish towel and steam in a bamboo steamer for

 5 minutes.

Serves: 4
Prep: 20 mins
Cook: 20 mins

4 150g/5oz boneless, skinless free-range/organic chicken breasts
75g/2 ¾ oz Edam cheese (grated)
12 sweet antipasto cherry tomatoes or sun-blush tomatoes, roughly chopped
1tsp fresh thyme leaves
6 slices/85g pack Parma ham
for the Savoy Cabbage:
11/2 tbsp olive oil
1 large garlic clove, crushed
350g/12oz Savoy cabbage or spring greens, cored and very finely shredded
squeeze lemon juice.

1. Preheat the oven to 200C, 400F, Gas 6, fan oven 180C. Remove the small fillet from the underside of each chicken breast and set to one side. Using a sharp knife make a vertical cut down the length of each chicken breast, but not all the way through to form a pocket.
2. In a small bowl, mix together the Edam, tomatoes, thyme and season well.
3. Spoon the Edam mixture into each chicken breast pocket. Fold over the flaps of the pocket and cover with the reserved chicken fillets to enclose the filling.
4. Wrap 1 ½ slices of Parma ham around each breast.
5. Heat a non-stick frying pan or griddle pan, lay in the chicken and sear for 2 minutes each side until golden. Transfer to the oven and cook for 12-15 minutes or until the chicken is cooked through.
6. Just before serving, heat the olive oil in a wok, add the garlic and fry gently for 30 seconds. Add the cabbage and stir-fry for 2-3 minutes until just wilted but still retaining a bite. Season well adding a squeeze of lemon juice. Divide in the centre of 4 warm serving plates.
7. Slice each chicken breast in half on the diagonal and place on top of the cabbage. Serve straight away.

Top Tips:
You can use thinly sliced pancetta or rindless, streaky bacon for wrapping around the chicken.
If your pan isn’t ovenproof, transfer the chicken to a roasting tin.

500g minced chicken
100g white breadcrumbs
1 small red onion, finely chopped
100g tikka paste
1 medium egg, beaten
25g fresh coriander, finely chopped plus few sprigs for garnish
Half a medium cucumber, deseeded and grated
2tsp lemon juice
200g Greek yogurt
5 -6 mint leaves, finely chopped
Salt
4 plain mini naan bread to serve or a large naan slice into 4

1. To make the burgers, place the minced chicken, breadcrumbs, onion, tikka paste, egg and the chopped coriander into a bowl and mix well. Cover and place in the fridge. Remember to wash working surfaces, cutting boards, utensils and hands after touching raw poultry.
2. To make the raita, put the grated cucumber, lemon juice, greek yogurt and mint together in a bowl and stir to combine. Season to taste, cover and place in the fridge. When you are ready to cook the burgers, take the chicken mixture out of the fridge and divide it into 8 portions. Mould each portion into a burger with your hands. Preheat the grill to high, and then cook the burgers for 10 – 12 minutes turning halfway through the cooking time to ensure they are evenly cooked.
3. Place naan bread under the grill for the last 2 minutes of cooking time to heat through. Serve the burgers with the naan bread and raita, garnished with a sprig of coriander.

2lb boneless and skinless chicken
1/4tsp garlic powder
1/2 an onion, finely diced
60g breadcrumbs
4-6 tsp water
1tsp salt and
Pepper to taste

You will also need:
Non-stick spray,
or cooking oil that’s low in saturated fat e.g. olive oil
Hamburger buns (wholemeal)
Your choice of fillings

1. Cut the chicken into 1-2 inch pieces, removing all fat
2. Blend the chicken in a food processor then add the chicken to a large bowl and season with salt and pepper. Add in the spices, breadcrumbs, onion and the water then mix together with your hands. The mixture will hold together but won’t be sticky.
3. Chill the chicken mixture for an hour if possible then divide the mixture and shape into 10-12, 1/2in thick burgers.
4. Add non-stick spray or a small amount of cooking oil to your frying pan and heat on a medium to low heat.
5. Cook each burger for 4-6 mins on each side or until the burger is cooked through to the middle (not pink) and is golden in colour.
To make the burger:
6. Place each chicken burger onto one half of a burger bun.
7. Add in any filling of your choice.
8. Close the burger and enjoy!

4 chicken thighs
3 onions, sliced
2 garlic cloves, crushed
3tbsp chopped fresh parsley
1/4 tsp ground ginger
1tsp ground cumin
1tsp ground coriander
1/4 tsp turmeric
2tsp paprika
25g (1oz) butter
500ml (18fl oz) chicken stock
2 apples, sliced
50g (1 3/4oz) prunes
Handful fresh coriander, chopped

1. Marinate the chicken thighs with the onion, garlic, parsley and spices in a bowl in the fridge overnight. Next day, heat the butter in a flameproof casserole and stir-fry the spicy onions for 2 to 3 min.
2. Add the chicken and stock. Simmer gently over a low heat with the lid on for 1 hr, until the chicken is cooked. Add the apple and prunes, and simmer for a further 25 min.
3. Scatter with coriander and serve.

2 large chicken fillets, boneless and skinless
125g of flour
2 eggs
Salt and pepper

You will also need:
1tbsp cooking oil
Hamburger buns
Your choice of fillings
A freezer bag

1. Take one chicken fillet and cut in half horizontally into two thin, equal sized fillets. Repeat with the other fillet then place each piece of chicken into a freezer bag and use a rolling pin to pound the chicken flat.
2. Season the chicken with a little salt and pepper
3. Put the flour into a bowl and season with 1tsp each of salt and pepper or to taste and mix well.
4. Break the eggs into a separate bowl, lightly whisk then dip each chicken piece in the egg draining off any excess before dipping into the flour mixture.
5. Heat up oil in a frying pan on a medium to high heat and add in the chicken pieces.
6. Fry the chicken on one side for 3 – 4 mins then turn over. Reduce the heat to medium then fry for a further 5 – 8 mins or until then chicken is cooked with no pink in the middle.
To make the burger:
7. Place 1 – 2 chicken pieces onto one half of a burger bun.
8. Add in any filling of your choice.
9. Close the burger and enjoy!