Marinate and cook the chicken

• In a large bowl, whisk 6 tbsp olive oil, 2 tbsp lemon zest, 4 tbsp lemon juice, 6 grated garlic cloves, 4 tsp dried oregano, 2 tsp ground cumin, 2 tsp sweet paprika, 2 tsp salt and 1 tsp cracked pepper.
• Add 1.6 kg chicken thighs and toss to coat well. Marinate 30 minutes at room temp or up to 24 hours in the fridge.
• Heat oven to 220°C fan. Line 2 trays. Arrange the 1.6 kg marinated chicken in a single layer.
• Roast 15 minutes at 220°C fan, then switch to grill at 240°C and grill a further 10–15 minutes until deep golden and at least 74°C internal.
• Rest 5–10 minutes, then slice. Serve with lemon wedges.

Tzatziki

• In a bowl, combine 500 g Greek yoghurt, 2 grated small cucumbers (squeezed dry), 2 tbsp lemon juice, 2 tbsp olive oil, 2 tbsp chopped dill or mint, and a pinch of salt and pepper.
• Mix and refrigerate until serving.

Spicy feta dip (tirokafteri)

• In a processor, blend 400 g feta, 1 roasted capsicum (about 160 g flesh), 2 tbsp lemon juice, 2 tbsp olive oil, optional 1 small garlic clove, and 1–2 tsp chilli flakes until smooth. Season with black pepper.
• Transfer to a bowl and drizzle with a little olive oil.

Tomato–cucumber salad

• In a large bowl, toss 500 g halved cherry tomatoes, 2 chopped cucumbers and 1/2 thinly sliced red onion.
• Dress with 2 tbsp red wine vinegar, 4 tbsp olive oil, 1 tsp dried oregano, and salt and pepper. Set aside.

Gluten‑free flatbreads

• Whisk dry: 240 g GF plain flour, 30 g rice flour, 10 g psyllium powder, 1 tsp baking powder, 1 tsp salt, and optional 1 tsp sugar substitute.
• Add wet: mix in 250 g Greek yoghurt and 2 tbsp olive oil. Add 80–120 ml warm water gradually to form a soft, slightly tacky dough.
• Rest 15 minutes to hydrate. Divide into 10–12 balls. Keep covered.
• Roll each between lightly oiled baking paper to 16–18 cm.
• Cook on a hot cast‑iron or heavy pan with a film of oil, 1–2 minutes per side until puffed and spotty. Stack and keep wrapped in a clean tea towel.

Grilled halloumi (no honey)

• Slice 2 × 250 g halloumi into 1–1.5 cm slabs and pat dry.
• Heat a non‑stick or cast‑iron pan on medium‑high. Sear halloumi 1–2 minutes per side until golden.
• While hot, finish with 2 tbsp lemon juice, 1 tsp dried oregano and 1–2 tbsp olive oil. Serve immediately.

Lemon‑garlic green beans

• Boil a large pot of salted water. Blanch 800 g green beans for 3–4 minutes until crisp‑tender. Drain well.
• In a large pan, heat 2 tbsp olive oil. Add 1 grated garlic clove, cook 20–30 seconds.
• Add the 800 g beans, toss 1 minute. Off heat, add 1–2 tbsp lemon juice, 1 tbsp chopped herbs, salt and pepper.

Marinated mushrooms

• Quarter 600 g button mushrooms.
• Heat 2 tbsp olive oil in a large pan over high heat. Sear mushrooms 5–6 minutes until browned and any released liquid cooks off.
• Reduce heat to medium, add 1 tbsp olive oil, 1 grated garlic clove, toss 30 seconds.
• Off heat, add 2 tbsp red wine vinegar, 1 tbsp chopped dill or parsley, salt and pepper. Cool to room temp.

Assemble

• Bowl the tzatziki and spicy feta. Add sliced chicken, grilled halloumi, green beans and mushrooms to the platter.
• Pile on the tomato–cucumber salad, olives and dolmades if using.
• Tuck in warm GF flatbreads. Finish with herbs and a light olive oil drizzle. Add lemon wedges.

• Fry spec in oil until rendered and coloured
• Add garlic and fry for another minute
• Add wine and reduce
• Add cream and cook stirring occasionally until sauce is thick
• Cook pasta according to instructions
• Drain pasta reserving a couple of tablespoons of the cooking water
• Add butter to pasta and stir though until coating pasta
• Add egg yolks to pasta and again stir till coated (the eggs are not raw at this point as they have used the heat in the pasta to cook onto it making it silky)
• Place on serving platter and pour sauce over
• Serve and allow guests to grate fresh Parmesan over. Goes very nicely with some more of that wine