• 4 skin on chicken breasts
• 1 lemon (finely grate the zest and slice the rest)
• 2 cloves of crushed garlic or garlic infused oil
• 2 sprigs rosemary finely chopped (you could also use Basil)
• ½ cream cheese
• 2 tbsp oil

Slice the chicken breasts horizontally, but not all the way through. Mix the herbs, garlic and cream cheese together and sandwich inside the meat. Place the sliced lemon in the bottom of a roasting dish and place the chicken breasts on top. Drizzle with a little oil over the skin and season with salt and pepper. Roast for 20 minutes or until the juices run clear when skewered. Serve with extra lemon slices and salad.

• 6 pork medallions
• 1/3 c olive oil
• 1 tbsp toasted fennel seeds
• 1 clove crushed garlic
• 1 red onion
• 1 sprig of rosemary
• 25 g butter
• 1 large avocado
• 125 g cherry tomatoes
• Coriander leaves to garnish
• 2 tbsp lemon juice

Preheat the oven to 200C (fanbake). Brush the pork with 2 tbsp oil, and sprinkle over the fennel seeds. Heat the remaining oil in a pan and cook the pork in batches for 1 minute each side or until lightly browned. Transfer the meat to a plate and add the onion, garlic and rosemary to the pan with the butter. Place the pork on top of the garlic mixture, cover with foil and bake for about 6-8 minutes until the meat is cooked.

Chop the avocado, tomatoes and coriander combine with some fresh lettuce and use this as a base for the thickly sliced pork medallions. Serve with some crusty bread and a glass of wine. Perfect for a warm summer evening!