Ingredients:

8 chicken pieces
1 tablespoon dried coriander
1/2 teaspoon black pepper
2 teaspoons gingerroot , finely grated
1 tablespoon light soya sauce
2 tablespoons honey
2 teaspoons salt
1 tablespoon olive oil

Procedure:

Rinse chicken pieces (or fillet) and pat dry with kitchen towel. If using chicken pieces, slit on sides for easier cooking. Mix ginger, soy sauce, honey, oil and salt in small bowl. Pour this over chicken together with spices and marinate for at least an hour. Grill chicken under preheated grill or roast in oven set at 190C for 30 min, turning chicken over halfway through the cooking time.

Ingredients:

8 oz. broccoli
8 oz. cauliflower
2 .butter
1 onion, finely sliced
1 tbsp. ground cardamon
1 tbsp. ground cumin
1/2 tbsp. tumeric
2 tbsp. freshly grated ginger
1 clove garlic, crushed
1 tbsp. lemon juice
3 tbsp. greek yogurt
2 tbsp. freshly chopped coriander
salt and freshly ground black pepper

Procedure:

Divide the broccoli and cauliflower into florets and blanch for 3-4 minutes, drain. Melt the butter in a saucepans and gently fry the onion and spices for 4-5 minutes, add the lemon juice, seasoning to taste and the drained broccoli and cauliflower. Cook for about 3 minutes, stirring occasionally. Stir in the yogurt and coriander and transfer to a warmed serving plate.

Ingredients:

Country-style (chewy-textured) French bread, cut crosswise into 1/2-inch-thick slices
Spanish extra-virgin olive oil
nutella (chocolate-hazelnut spread)
vanilla-bean-flavored fleur de sel (or other fleur de sel) sea salt
Spanish chorizo sausage, cut crosswise into 1/8-inch-thick slices (not Mexican soft chorizo sausage)

Procedure:

Toast the bread slices on both sides and let them cool. Lightly brush one side of each bread slice with olive oil, then spread a thin layer of Nutella on top (like spreading mayonnaise on sandwich bread). Sprinkle a small amount (a pinch or two) of sea salt evenly over the Nutella, then place two or three slices of chorizo in a single layer on top. Serve at room temperature, as an appetizer or snack, accompanied by a robust Spanish red wine.

Note: Make vanilla-scented fleur de sel sea salt by finely crushing a vanilla bean and combining it with the salt in a tightly covered glass container. Let the mixture stand for several days for the flavors to meld.