Starter: Making your own garlic mayo (aioli)

You will need:
1 free-range egg
Juice of 1 ½ lemons
10 ml (2 tbsp) Dijon mustard
1 clove garlic, chopped
Sea salt and black pepper, to taste
250 ml (1 cup) oil

Serve with:
4 carrots, peeled and grated
1 small red cabbage, grated
1 small green cabbage, grated

Plus
Cooked baby potatoes, peeled and halved with fresh herbs over them

Method:
1.    Blend the egg, juice of ½ lemon, mustard, and garlic and season until combined.
2.    With the blender motor running, add the oil in a slow, steady stream until the mixture is thick and creamy. Finally, add the remaining lemon juice.
3.    Serve it with coleslaw or baby potatoes.

Main: Spatchcock chicken and savoury rice

Preparation time: 15 min
Roasting time: 1 hour
Serves: 4 to 6 people

You will need:
1 large chicken
Salt and freshly ground black pepper
Juice and zest of 1 lemon
30 ml (2 tbsp) olive oil
15 ml (1 tbsp) mustard powder
30 ml (2 tbsp) finely chopped parsley
30 ml (2 tbsp) mayonnaise
30 ml (2 tbsp) wholegrain mustard

Savoury rice:
30 ml (2 tbsp) oil
1 onion, finely chopped
1 clove garlic, chopped (optional)
½ each red, green and yellow peppers
5 ml (1 tsp) curry powder
5 ml (1 tsp) chakalaka spice (optional)
500 ml (2 cups) cooked rice
Thyme finely chopped

Method:
1.    Preheat the oven to 200°C. Put the chicken on its back and butterfly it by cutting through the breast bone. Snap the drumstick and wing joints and flatten the chicken.
2.    Season the chicken with salt, pepper, lemon juice and zest, olive oil and mustard powder and put it in a large roasting pan. Roast for 20 minutes then turn down the oven temperature to 180 °C.
3.    Mix the parsley, mayonnaise and wholegrain mustard and spread the mixture over the back of the chicken. Roast for 20-30 minutes more or until done. Cut the chicken into pieces.
4.    Heat the oil in a large and deep frying pan. Stir the onion and garlic for a minute. Add the peppers and cook for another minute. Add the spices and stir. Stir in the rice with freshly chopped herbs and cook until well combined. Serve with the meat and salads.

Dessert: Trifle – Swiss roll, jelly, custard and cream with toasted almonds and berries

You will need:
Swiss roll, cut into thin slices
1 packet of pineapple jelly
225 ml (1 tea cup) hot water and iced blocks
200 ml Ultramel custard
500 ml cream, whipped with 30 ml castor sugar
250 g raspberries
50 g slivered almonds

Method:
1.    Slice the Swiss roll thinly and place in a 6 individual glasses or 1 big dessert dish. Make the jelly using iced blocks instead of cold water – until the jelly thickens.
2.    Pour the jelly on top, followed by the cream. Top with the berries and slivered almonds. Serve immediately.