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This roast chicken dish takes no time to prepare at all and is bursting with garlic, lemon and oregano flavours. Mix the lemon jiuce, olive oil, garlic and oregano in a jug. Roast in an oven at 180°C/360°F normal oven, 165°C/330°F fan oven for about 1½ hours or until the chicken is nicely browned. Increase the cooking time and add a little more water about half way through cooking.

This delicious tuna pasta sauce recipe is quick and simple and can be used with just about any type of pasta. Add the capers and simmer for a further 5 minutes before serving with the pasta of your choice. You can use tinned tomatoes, fresh tomatoes or passata. This sauce goes well with any kind of pasta, but I tend to use it with thin pasta such as spaghetti, fettuccine or linguine.

Remove from the boiling water and drop into a bowl of cold water. Heat the ghee or oil in a pan and fry the chicken until lightly browned. Add the tomatoes, cover and simmer for about 20 minutes or until the tomatoes have broken down. Add ½ cup of water to the pan together with the chicken and the eggs.

Prepare the marinade by mixing together all the marinade ingredients. Mix together the flour, cornflour and baking powder (the dry mix). Take each chicken piece in turn and dip it first into the dry mix, then the beaten egg, then once more in the dry mix. Deep fry the chicken pieces at 180°C/360°F for about 15 minutes.