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

3. Sauté the artichokes, baby potatoes and carrots for 4–5 minutes, sprinkling with salt and freshly ground pepper.

4. Sprinkle over the flour, stir well until no streaks of flour are visible, then deglaze with the white wine.

5. Add the lemon zest and juice with the chicken stock, mix well, and transfer everything to a non-stick baking tray.

6. Add the Kalamata olives and the chopped thyme, mix well, then place the chicken burgers on top.

7. Bake in a pre-heated oven at 180 °C (fan setting) for 25-30 minutes.

8. Serve on large plates with a little olive oil and a grind of fresh pepper on top.

2. Finely dice the vegetables into small cubes and put them in a deep bowl. Add salt, pepper, oregano, olive oil, and the lemon juice; toss to combine.

3. When the burgers are ready, serve them on a plate. Add the vegetables on top, crumble a little feta over, and serve with the pita cut into quarters.

2. Into the bowl with the juices, add the yogurt, mustard, honey, curry, olive oil, salt and pepper. Mix well. Submerge the chicken in the mixture, turning it several times so it’s well coated, and transfer it to a deep roasting casserole (gastra) lined with baking parchment.

3. Arrange the orange and lemon peel and the rosemary sprigs around the chicken. Pour over the remaining yogurt mixture and cover the casserole. Roast for 1½ hours.

On the same board cut the chicken leg fillets into small bite-size pieces.

Heat a large non-stick pot over high heat with half the olive oil.

Sauté the chicken bites for 3–4 minutes until well browned on all sides, seasoning with salt and freshly ground pepper.

Once the chicken bites are cooked through, transfer them to a bowl.

Return the pot to high heat adding the remaining olive oil.

Add the onion, leek, zucchini, green pepper and potatoes; sauté 3–4 minutes, stirring so they soften without browning.

Sprinkle the flour over the vegetables and stir until no raw flour is visible.

Deglaze with the white wine and let it evaporate almost completely.

Add the peas, vegetable stock, salt and freshly ground pepper and mix well. When it comes to a boil, lower the heat and simmer the peas for 20–25 minutes.

During the last 6–7 minutes add the spinach, stirring until it wilts.

Return the chicken to the pot, add the dill, lemon zest and juice, sprinkle salt and freshly ground pepper, give one final stir, and serve.

In a large pot combine all marinade ingredients. Add the chicken and top up with enough cold water to cover. Refrigerate 8 hours.

Remove the chicken from the pot, pat it dry on the outside with absorbent paper towel and season its cavity with salt and pepper.

2 | Stuffing

In a multi-food processor, finely chop the chestnuts and dried fruit and place them in a bowl. Mince the livers separately.

In a frying pan sauté the minced livers, onion and garlic in olive oil for 2–3 min.

Add bay leaf, thyme, allspice, cinnamon stick, salt, pepper, cognac and orange juice and cook 5 min.

Remove from the heat; stir in the dried fruit, chestnuts and the pine nuts. Let cool, then pick out the spices, thyme and bay leaf.

Stuff the cavity and truss the chicken with kitchen string.

3 | Glaze

Warm the honey in a small pan over low heat. Take off the heat; add the butter, mustard, spice mix and yogurt and mix well until combined.

4 | Roasting

Pre-heat the oven to 180 °C.

Place the chicken in a roasting pan, brush with a little olive oil and roast for 15 min in the oven.

Using two or three rosemary sprigs as a “brush”, coat the chicken with the glaze; repeat the glazing every 20 min while it roasts for about 1 hour and 40 min in total.

5 | Gravy

Pour the juices from the roasting pan through a sieve into a saucepan.

Blend the cornflour with the orange juice; add to the pan along the rest of the ingredients.

Simmer until the gravy thickens.

6 | Serve

Serve the stuffed chicken with the gravy.

Heat 3 tbsp. of olive oil in a frying pan over medium-high heat. Add the mushroom slices, season with salt and pepper, and sauté until well softened. Remove from the heat.

Wipe out the same pan with paper towel and cook the “Elaiopoulaki” chicken burgers for 5–6 minutes per side until done.

Split the brioche buns. Spread mayonnaise on the bottom halves. Divide and pile on the sautéed mushrooms. Add a chicken burger to each bun, top with xynomizithra cheese, spread mustard on the top halves of the buns and close the burgers.

Bite in and enjoy!

On a cutting board, with a sharp knife, dice the Florina pepper and finely chop the onion and garlic.

Heat a large deep non-stick pan over high heat, add the olive oil, and sauté the onion, garlic and pepper for 2–3 minutes, stirring so they soften without browning.

Add the chicken mince; sauté, breaking it up well, and season with salt and freshly ground pepper.

Deglaze with the white wine. Stir in the tomato paste, diced tomato and chicken stock.

When the mixture comes to a boil, lower the heat and simmer until the mince is cooked and the sauce has thickened.

While the mince is cooking, melt the butter in a saucepan over medium heat. Stir in the flour; when combined, add the milk, whisking constantly until the cream thickens.

Remove the pan from the heat and beat in the yolks, nutmeg, grated graviera, salt and freshly ground pepper and stir well.

Spread a thin layer of béchamel in a small Pyrex dish and sprinkle with a little graviera cheese.

Fill the cannelloni with the chicken mince and arrange them side by side in the dish.

Cover with the remaining béchamel and sprinkle with the remaining graviera.

Bake in a pre-heated oven at 180 °C for 25–30 minutes.

Remove from the oven and let the cannelloni stand a few minutes before cutting and serving.

Heat a large pot over high heat, add the olive oil, and sear the chicken pieces well on all sides until nicely browned, seasoning with salt and freshly ground pepper.

While the chicken browns, chop the onion, leek, garlic and half the chili.

Remove the chicken from the pot. Lower the heat to medium, add the butter, and sauté the onion, leek, garlic and chili until softened but not browned.

Add the grated carrot; sauté 1–2 minutes more. Stir in the tomato paste and the allspice.

Deglaze with the sweet red wine; when it has evaporated, add the grated tomato, the concassé tomato, the chicken pieces, the chicken stock and freshly ground pepper. Stir well.

Once it comes to a boil, reduce the heat, cover the pot, and let the chicken simmer for 35–40 minutes.

Once cooked, transfer the chicken to a bowl. Add 750 ml boiling water to the pot, add the skioufihta and boil for 12–13 minutes.

When the skioufihta are almost ready, return the chicken to the pot and stir carefully to combine.

Serve the chicken and skioufihta into deep plates and sprinkle with grated Cretan Graviera.

Set a wide sauté pan over high heat until very hot, add a little olive oil and sear the chicken leg fillets well on all sides, seasoning with salt and freshly ground pepper.

Once cooked, transfer the fillets to a bowl and return the pan to high heat.

In a large bowl combine the zucchini, eggplants, potatoes, garlic, peppers and onion; sprinkle with salt and freshly ground pepper.

Sauté the vegetables in batches with a little olive oil, transferring each batch to an oven-proof dish.

In the last batch, deglaze the pan with the white wine, add the cherry tomatoes and tomato sauce, stir well, and then add the mixture to the oven-proof dish with the vegetables.

Sprinkle with the finely chopped herbs, mix well, then place the chicken fillets on top and bake in a preheated oven at 180°C for 35-40 minutes.

Serve the briam in deep plates, garnished with a little Feta cheese and a drizzle of olive oil.

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.