What you need

• 700 g boneless chicken thighs
• 800 g baby potatoes
• 1 courgette
• 200 g Greek yoghurt
• 1 lemon
• 2 cloves of garlic
• 3 tbsp olive oil
• 1 tsp dried thyme
• A handful of fresh parsley
• Salt and pepper
• 8 wooden or metal skewers

How to make it

1. Preheat the oven to 210 °C.
2. Halve the potatoes and toss them with 2 tbsp olive oil, thyme, pepper and salt. Spread them on a baking tray and roast for 30 to 35 minutes. Cut the courgette into half slices and add it for the last 15 minutes.
3. Meanwhile, cut the chicken into pieces. Mix with the remaining olive oil, finely chopped garlic, lemon zest, half of the parsley, pepper and salt. Thread onto skewers and cook in a grill pan or frying pan for 12 to 15 minutes until golden brown and cooked through. Turn regularly.
4. Mix the yoghurt with the rest of the parsley, some lemon zest and about 1 tsp lemon juice. Season with pepper and salt. Serve the skewers with the potatoes, courgette and lemon yoghurt.

What you need

• 4 salmon fillets of about 125 g
• 2 fennel bulbs
• 250 g couscous
• 300 ml boiling water
• 1 lemon
• 1 clove of garlic
• 3 tbsp olive oil
• A bunch of fresh dill
• Salt and pepper

How to make it

1. Preheat the oven to 200 °C. Cut the fennel into thin wedges and mix in an oven dish with 2 tbsp olive oil, finely chopped garlic, pepper and salt. Roast for 10 minutes.
2. Place the salmon on the fennel. Sprinkle with pepper, salt and lemon zest. Slice half a lemon, put a slice on each fillet and bake for another 12 to 15 minutes, until the salmon is just cooked.
3. Meanwhile, pour hot water with a pinch of salt over the couscous. Cover and leave for 5 minutes. Fluff with a fork and mix with the last tablespoon of olive oil, finely chopped dill and some extra lemon zest.
4. Serve with the salmon, fennel and a lemon wedge. Add a little lemon juice at the table if you like.

What you need

• 2 pork tenderloins, about 650 to 700 g together
• 800 g floury potatoes
• 600 g carrots
• 1 shallot
• 1 clove of garlic
• 1 tbsp balsamic vinegar
• 3 sprigs of thyme
• 3 sage leaves
• 150 ml bone broth
• 100 ml milk
• 40 g butter
• 2 tbsp olive oil
• Salt and pepper

How to make it

1. Preheat the oven to 200 °C.
2. Peel the carrots and cut them into long pieces. Toss with 1 tbsp olive oil, thyme leaves, pepper and salt and roast for 20 minutes. Stir in the balsamic and finely chopped sage and roast for another 8 to 10 minutes, until the carrots are lightly caramelised.
3. Peel the potatoes, cut them into pieces and boil for about 20 minutes until tender. Season the tenderloins with pepper and salt. Brown them all over in the remaining olive oil and a knob of butter for about 5 minutes. Place them next to the carrots in the oven and cook for another 10 to 15 minutes. Take the carrots out earlier if needed and let the meat rest for 5 minutes.
4. Briefly fry the chopped shallot and garlic in the meat pan. Add the broth, scrape up the bits from the bottom and let the gravy reduce. Mash the drained potatoes with the milk and the rest of the butter. Season and serve with slices of pork, balsamic carrots and gravy.