Heat a non-stick frying pan over high heat and add the olive oil.

Sauté the chicken pieces until nicely browned on both sides, seasoning with salt and freshly ground black pepper.

On another cutting board, cut the cherry tomatoes into quarters lengthwise. Dice the cucumber, zucchini, and Florina pepper into very small cubes, and finely chop the spring onions.

Place the chopped vegetables in a bowl along with the lentils, chicken fillets, lemon juice and zest, olive oil, salt, and freshly ground black pepper.

Mix everything very well and serve the salad in individual small bowls.

2. Peel the potatoes and carrots and place them in the center of a sheet of baking parchment.

3. Season with salt and pepper, drizzle with a little olive oil, and fold the paper into a parcel.

4. Bake for 30-40 minutes, until tender.

5. Remove from the oven, let cool, and cut into small cubes.

6. Put the chicken fillets in a pot with water.

7. Add the whole onion, bay leaf, cloves, allspice, salt and pepper.

8. Boil the fillets for 25-30 minutes, until tender.

9. Remove the fillets from the pot and cut them into small cubes.

10. Heat 2 tbsp. olive oil in a non-stick frying pan.

11. Add the chicken and brown it.

12. Hard-boil the eggs.

13. Peel the eggs, chop finely, and season with salt and pepper.

14. In a bowl mix the mayonnaise, yogurt, mustard, cumin, and a little salt and pepper.

15. Line a large round mould with plastic wrap and spread 2 tbsp. of the mayonnaise mixture all around the inside.

16. Arrange, in rows: half the chicken, half the carrots, the chopped onion, the eggs, a portion of the mayonnaise mixture, then the remaining chicken and carrots.

17. Finish with the roasted potatoes.

18. Cover the mould with plastic wrap and refrigerate for at least 2 hours.

19. Unmould the chicken salad onto a platter and cover it with the peanuts and pomegranate seeds.

20. Keep chilled until serving.

2. Season well on both sides with salt and pepper.

3. Put the flour on a plate, dredge the fillets in the flour, and shake off the excess.

4. In a large non-stick frying pan heat the olive oil with half the butter.

5. Lay the fillets in a single layer and sauté 3-4 minutes per side, until browned.

6. Using a wooden spoon, push the fillets to one side of the pan (do not remove them) and add the remaining butter and the garlic.

7. Shake the pan so the garlic and butter are distributed among the fillets, then add the apple cider vinegar.

8. Add the mustard, the stock, and the petimezi; shake the pan.

9. Let the fillets cook 5-6 minutes, turning them occasionally so they’re coated in the sauce.

10. Take the pan off the heat and scatter over the lemon zest.

For the quinoa

1. Put the stock and the quinoa in a small saucepan.

2. Bring the stock to a boil, reduce the heat to low, cover, and simmer the quinoa for 15 minutes.

3. Remove from the heat and leave the pan covered until all the stock is absorbed and it cools.

4. Season with salt and pepper and add the pomegranate seeds and the parsley.

5. Serve together with the chicken fillets.

Heat a large deep non-stick frying pan over medium heat, add the butter, and sauté the peppers for 3–4 minutes to release their aroma, seasoning with salt and freshly ground pepper.

Transfer the peppers to a large bowl and add the chopped spring onions and the corn.

Bring the chicken stock to a boil in a small saucepan over high heat. Add the chicken fillets and simmer for 12–14 minutes.

Once cooked, remove the fillets from the saucepan, place them on a cutting board, and cut them into small cubes with a sharp knife.

Add the diced chicken to the bowl with the vegetables. Stir in the grated kasseri, the two eggs, salt and freshly ground pepper, mixing thoroughly.

Lightly flour a clean countertop to roll out the first puff pastry sheet and lay it on a non-stick baking tray.

Spread the chicken filling evenly over the pastry sheets and cover with the second sheet.

Fold any overhanging edges inward to form a border, then brush the top with the beaten egg yolk.

Bake in a pre-heated oven at 180 °C for 40–45 minutes until the puff pastry is cooked through and the pie is of an appealing golden color.

Cut them in half and keep cooking, turning to brown on both sides.

Split the burger buns and spread the mayonnaise sauce on the cut sides. Layer the lettuce, the cheese, the chicken breast, and the tomato, then cap with the top bun.

Wash the potatoes thoroughly, skins on. Cut them into medium wedges. Season with salt, oregano, and a drizzle of virgin olive oil.

Air-fry for 20 minutes.

Serve the potatoes alongside the burgers.

Add the olive oil, paprika, honey, mustard and season with salt.

Mix everything well and put the mixture into the air-fryer basket and cook at 200 °C for 20–25 minutes.

Sprinkle with finely chopped parsley (optional).

Set up three bowls and put separately the flour, the beaten eggs and the grated Parmesan.

To coat the chicken cutlets, dredge both sides in flour mixture, transfer to eggs and dredge both sides, lift and let excess drain off, finally transfer to parmesan and coat both sides. Lay them side by side on a baking tray lined with parchment paper.

Place in a pre-heated oven at 210°C (fan setting) and bake for 14 – 16 minutes.

While the chicken is baking, prepare the salad. On a cutting board, with a sharp knife, halve the cherry tomatoes, halve the cucumber lengthwise and slice it, and cut the pepper into fine strips.

Put the cut vegetables in a bowl with the olive oil, parsley, salt and freshly ground pepper. Toss well.

Serve the Parmesan-crusted chicken cutlets and the tomato salad on large plates.

Cut all the vegetables as well.

Lay the chicken and the vegetables in a Pyrex baking dish.

Prepare the marinade.

Put all the marinade ingredients in a bowl and beat well.

Pour the marinade over the chicken in the baking dish and toss so everything is coated.

Cover with parchment paper or aluminum foil and bake for at least 30 minutes.

Remove the parchment paper or aluminum foil and continue baking until the dish gets nicely browned and tasty.

Sprinkle with finely chopped parsley (optional).

Add the breast fillets and leave them to marinate for at least 1 hour.

Place the chicken on a parchment-lined baking tray and bake at 180° C for about 30 minutes.