For the base:

• 170 g softened butter
• 2/3 c sugar
• ½ vanilla essence
• 1 ¾ c flour
• ¼ c cocoa
• 1 tsp baking powder

Topping:

• 100 g butter
• ½ c honey
• ½ c sugar
• 2 c mixed nuts
• 150 g dark or milk chocolate (chopped)

Preheat the oven to 180C. Line a baking pan (approx. 20 x 30 cm) with baking paper. Cream the butter and sugar for the base of the slice until light and fluffy and then add in the essence. Sift in the dry ingredients and mix until well combined. Press into the dish and bake for about 15 minutes.

For the topping, melt the butter, sugar and honey together in a saucepan over low heat. Slowly bring to the boil and simmer for 2 minutes. Sprinkle the nuts and chocolate chunks over the cooked base and then pour the honey mixture over the top and cook for another 10-15minutes at 150C. (Makes about 35 small pieces).

• 3 skinless chicken breasts
• 2/3 cup buttermilk
• ¾ cup plain flour
• 1 tsp baking powder
• Q tsp salt flakes
• ½ tsp cayenne pepper
• ½ tsp smoked paprika
• ¼ tsp ground coriander
• ¼ tsp garlic powder
• A pinch of allspice
• ½ tsp ground oregano
• Freshly ground black pepper
• 3-4 tbsp oil for frying

Cut each chicken breast into 5-6 strips and place in a glass or ceramic bowl with the buttermilk. Cover and chill for at least two hours.

Remove the chicken from the buttermilk and pat off any excess with a paper towel. Place the flour and spices in a bowl. Toss the chicken in the spices to coat. Set aside the strips for 10 minutes while you heat the oil. Cook in batches and drain on a paper towel. Serve with potato wedges, coleslaw or salad...or just as a snack.