• 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.

• 450 g diced rhubarb
• 1 c brown sugar
• 1 egg
• ½ c oil
• 1 ¼ c flour
• 1 tsp baking soda
• 1 tsp ground ginger
• ½ c crystallised ginger

Preheat the oven to 160 c and grease and line a 20 cm spring form tin. Sprinkle the sugar over the diced rhubarb and leave for about 15 minutes.

Beat the egg and oil together and then mix with the rhubarb. Add the flour, soda and gingers. Stir until combined. Bake for about an hour or until a skewer comes out clean when tested. Serve with whipped cream, custard, yoghurt or icecream (or all of the above!)