• 8 Potatoes, thickly sliced
• 2 tbsp oilive oil
• 2 cloves garlic, crushed
• 4 chicken breasts
• 1 tbsp sumac
• 2 tsp rasel hanout
• 1 bunch watercress
• 1 c flat leaf parsely
• 1 c toasted walnuts
• 1 juice and zest of lemon
• 1 tbsp pmegrate molasses
• Seed of  1 fresh pomegranate

Bake the Potato, olive oil and garlic in the oven at 200 C until tender.  Slice the chicken and cook in the frying pan with the spices.  Combine all the ingredients and serve.

• ½ c cream
• 200 g good quality chocolate

In a saucepan heat the cream until just below boiling point.  Remove from the heat and stir in the grated chocolate until melted and smooth.  Allow to cool and thicken before using.  This makes about a cup and will keep for a day or so in a cool place (not in the fridge).