1) Green Saffron Chicken Tandoori Cost: €15

Serves 4-6

1 free-range chicken
2 tbsp vegetable oil
1 packet Green Saffron Murgh Tandoori spice mix
4 cloves garlic, crushed
2 fat inches ginger, finely grated or blitzed with skin on
2 small pots natural yoghurt
4 tbsp pouring cream
3 tbsp tomato puree
Juice and zest of one lemon

Preheat oven to 180ºC. Spike the chicken with a skewer or small knife and cut the loose skin between the legs and body of the bird.

In a bowl, combine all the remaining ingredients into a paste.

Coat the bird with the marinade inside and out. Marinate for as long as possible, overnight is best. Place in a roasting dish and cover with foil.

Cook for 1½ hours, basting a couple of times. The chicken is cooked when the juices run clear.

Don't worry if parts of the bird or the juices on the dish turn black, this is just the marinade cooking.

Allow to rest for about 20mins, before serving sprinkled with fresh coriander. Good with raita, basmati rice, Indian breads and a green salad.

To order freshly made Tandoori spice mix from Green Saffron call 021 463 7960

2) Artisan Pizza for One Cost: €5

1 artisan pizza base
Quantity tomato sauce
½ ball buffalo mozzarella
1 tbsp grated parmesan cheese
A few fine slices of pancetta or salami
Handful of rocket

Pre-heat oven to 250ºC. Spread a few spoonfuls of tomato sauce over the pizza, then dot with slices of buffalo mozzarella and a sprinkle of Parmesan, followed by the slices of salami or pancetta.

Cook for about 10 minutes or until sizzling. Serve topped with fresh rocket or make up your own version, with whatever toppings you fancy.

3) Chinese Duck and Noodle Salad Cost: €15

Serves 4

125g dried medium egg noodles
2 tbsp toasted sesame oil
2 oranges
300g pack Chinese stir-fry vegetables
1/2 head Chinese leaf, shredded
2 large duck breasts
1 tsp Chinese five spice

Cook the noodles in boiling water for 3-4 minutes.

Drain well and tip into a large bowl. Toss with the oil.

Cut off and discard all the skin and pith from the oranges.

Segment the oranges into the bowl of noodles, squeezing out any excess juice into the bowl.

Add the stir-fry vegetables and Chinese leaf to the bowl and toss everything together. Season to taste and set aside.

Heat a frying pan over a medium heat. Rub the duck breasts with the five spice and season.

Cook for 5 minutes, then turn and cook for a further 5 minutes for pink, or longer if you like.

Lift onto a plate to rest for 10 minutes, then slice diagonally.

Divide the noodle salad between plates and top with slices of duck breast.

(A recipe from Delicious magazine)