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Original recipe Ingredients 500g chicken 1 cup Greek yogurt 3 garlic cloves minced 2 teaspoons 2 tablespoons lime juice 1 tablespoon 1 tablespoon curry powder 1 tablespoon chili powder 1/2 tablespoon cumin 1 teaspoon onion powder 1 teaspoon salt Directions In a large mixing bowl, combine Greek yogurt, minced garlic, honey, lime juice, oil, curry powder, chili powder, cumin, garlic powder, and salt. Mix to combine. Add chicken thighs and toss until well-coated. Cover and marinate for at least 30 minutes. You can also cover and refrigerate for up to 8 hours.

Original recipe Ingredients 1 tin (400g) Chickpeas, drained A Handful of Fresh Parsley, chopped 1 tablespoon Paprika ½ Lemon, juice only 2 tablespoons Extra Virgin Olive Oil ½ teaspoon Salt ½ teaspoon Garlic Powder Directions In a skillet/frying pan, heat the oil. Add cooked and drained chickpeas and roast until it turns brown-ish. Season with salt, garlic powder, paprika, chopped parsley and drizzle with freshly squeezed lemon juice. Cook for a further minute or two before turning off the heat. Serve either warm or cold. Notes Cooking time can vary depending on how toasted you like your chickpeas. This is a very easy recipe to add things to.

Original recipe Ingredients 1818g beef brisket, trimmed w/ a thin layer of fat remaining 1 tbsp salt ½ tsp black pepper 1 tsp garlic powder 1 tsp onion powder 2 tbsp paprika 625 ml beef broth Directions Pre-heat oven to 165C. Grab your roasting pan and rack. Mix salt, pepper, onion powder, garlic powder, and paprika together in a small bowl. Rub this on all sides of the brisket. Place brisket (fat side up) on top of the roasting rack in the pan. Add enough beef broth to cover the bottom of the pan by half an inch. Cover tightly with aluminum foil (I use two pieces to make sure it’s tight) or a lid and place in oven for 1 hour. Reduce heat to 130C and cook an additional 3 hours (covered) or until fork tender. Check the liquid level at least once to make sure that it has not burned off if your oven runs hot. Add more broth if needed. Cool ~ 15 minutes covered and slice thinly (trim any fat off the top if desired) Notes You could cook it in the liquid if you are going to shred the brisket. You shouldn’t roast vegetables at the same time—the temp is too low. Let the beef brisket sit in the spice mix for up to a day before cooking so the salt can macerate the meat.

It’s not traditional but it is super fast and tasty. This takes about 15 minutes to make and the yoghurt makes it fluffy and light. Check out this recipe for something more traditional. Ingredients Self raising flour Greek yoghurt Salt Butter / oil Directions Mix the self-raising flour and yoghurt in a bowl. You want a dough consistency. Add flour if it’s too sticky and yoghurt if it’s too dry. Add a pinch of salt. Cook on medium-high heat in butter or oil. Feel free to add garlic, herbs, etc.

Original Recipe Serves 2 Ingredients 2 cups butternut squash , peeled, seeded, and cubed 1 tablespoon olive oil salt and pepper 1 tablespoon olive oil ½ lb sausage , crumbled, without casings 1 tablespoon olive oil 4 garlic cloves minced a couple handfuls of spinach 1 cup heavy cream ⅓ cup Parmesan cheese shredded ¼ teaspoon salt 8 oz pasta toasted pine nuts Directions Preheat oven to 200 C. In a large bowl, toss cubed butternut squash with olive oil, salt, and pepper. Roast for 30 minutes. Cook sausage about 10 minutes. Remove from heat and set aside. Cook pasta al dente in boiling water according to package instructions. Drain. Heat 1 tablespoon of olive oil together with minced garlic and spinach over medium heat. Cook, occasionally stirring, for about 5 or 7 minutes until spinach starts to wilt. Add heavy cream. Bring to a brief boil, then immediately reduce to simmer. Add grated Parmesan cheese. Keep stirring the sauce with the Parmesan cheese on low to medium simmer until the cheese melts. Remove from heat. Add drained cooked pasta and cooked sausage to the creamy sauce. Stir. Season with salt and pepper, if desired. Top the pasta with roasted butternut squash. Stir the squash in, or leave it on top. Top with pine nuts. Notes I use bowtie pasta, shells, or spirals. You can air fry the squash for 20 minutes instead.