• 1 tsp instant yeast
• Salt
• ½ tsp sugar
• 1 ½ c plain flour
• 5 tbsp olive oil
• 150 ml warm water
• 120 g washed and trimmed spinach finely chopped
• 100 g feta cheese, crumbled
• Lemon juice

Place the yeast, pinch of salt, sugar, flour, oil and warm water in a bowl (or bread maker). Mix to a soft dough and then turn onto a floured board and knead until springy. Place the dough in a greased bowl covered with a cloth and leave in a warm sunny place for about 20 minutees until it is doubled in size.

Combine the cheese, spinach, lemon juice and a pinch of salt for the filling.

Divide the dough into four and roll out thinly. Spread the spinach and cheese mixture over one half of each piece of dough folding the other half over the top. Brush with oil and cook on a hot plate until golden and bubbling. Serve with a squeeze of lemon juice.

• 4 chicken breasts (cubed)
• 3 tbsp unsweetened natural yogurt
• Rind and juice of a lemon or lime
• 1 tbsp sweet chilli sauce
• 1 teaspoon each of ground cumin, paprika, garam masala and crushed garlic.
• ½ teaspoon each of ginger or sliced fresh ginger.

Combine all the ingredients together and leave to marinate for at least 2 hours, before threading the chicken onto skewers. Grill, barbecue or bake in the oven using the marinade to baste while cooking.