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Ingredients- mix mesclun salad 1 no's carrot mayonnaise 1 - 2 chicken fillet 1/4 vinegar/ lemon juice 1/4 olive oil 1 tsp dried basil 1 tsp dried oregano 1/4 tsp salt 1/4 tsp black pepper 3-4 no's garlic (crushed) 1/4 cup sour cream 1 1/2 tsp chopped fresh chives 1 1/2 tsp chopped fresh parsley 1 1/2 tsp chopped fresh dill 5 ounces butter lettuce (torn) 3 cups chopped iceberg lettuce 1 cup thinly sliced English cucumber 4 ounces cheddar cheese 1 cup cherry tomatoes 1 no's avocado (peeled, pitted and sliced) 2 large hard-boiled eggs, peeled and quartered Method of cooking for Salad- 1. Cut carrot into julienne. 2. Mix mesclun salad, carrot and mayonnaise. Method of cooking for grill chicken- 1. Marinate chicken with lemon juice, vinegar, olive oil, basil, oregano, salt, pepper, garlic 2. Marinate the chicken for 30 minutes. 3. Grill chicken with medium heat for 5-7 minutes per side. 4. Let rest for 5 minutes before serving.

  Lamb pie filling- minced meat (or 675gm mutton cube- season and marinate with salt, pepper, rosemary and butter) Mirepoix 3 tbsp seasoned flour 3 tbsp oil 1.5 pcs leek (washed and slices) 1.5 nos holland onion (sliced) 3 celery stalks (diced) 600gm small potatoes (halves) 1.5 tbsp thyme (finely chopped) carrot garlic vinegar corn starch (for thickening) beef stock 1.5 tbsp. tomato puree 1.5 tbsp fresh rosemary (finely chopped) Method- 1. Brown the lamb, in batches, over medium high heat. Then set aside. 2. To the same pan, add the onion and carrot and cook to soften the onion. Add the garlic and cook for about a minute. 3. Add the seasoning and water, boil for 3-4 minutes until the liquid is reduces, with thick textures. 4. Add some flour and mix it well cooking for about a minute before added with the remaining sauce items and mix also lamb to the pot. 5. Bring it all to boil, to low temperature and simmers. Cover the pot with lid for 30 minutes. 6. Cook for another 15-20 minutes, t