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Preheat oven to 175° C. Place the chicken in a glass baking dish. Sprinkle the top with Cajun seasoning. Cook uncovered for 20-30 minutes until chicken is no longer pink. Tip: If you would like it even spicier, add some Tabasco sauce before serving.

Preheat oven to 175° C. Slice the chicken breast into 3 tenders. Mix the milk and seasonings in a small bowl. Grind the grissini breadstick to a powder in a food processor (I use my coffee grinder). Put the grissini powder in a separate small bowl. Add the chicken to the milk mixture and mix to coat well. Then one at a time, place each chicken tender in grissini powder and coat on both sides. Place the chicken in a glass baking dish and cook for 30-40 minutes, turning over halfway through. For the last 5 minutes, turn on the grill and grill for 2-3 minutes each side. Serve immediately.

Place the braising steak in a casserole pan. Cover it with the rest of the ingredients. I sometimes add a dash of celery salt. Simmer gently for a couple of hours until tender. Serve.

In a small bowl, mix vinegar, water and cayenne pepper. Add the chicken to the marinade and refrigerate for 1-2 hours. Preheat oven to 175° C. Add chilli powder to a small dish and dip the chicken in the chilli powder. Place on a rack in a baking pan. Cook for 15-20 minutes, turning halfway through. Serve immediately with some home-made ‘buffalo sauce’ (hot sauce).

Place all ingredients except the chicken in a ziplock bag and mix. Sprinkle the chicken with salt and add the chicken to bag. Seal the bag and shake to coat the chicken. Place in the refrigerator to marinate for at least 1 hour. Grill the chicken until tender. Top with chilli flakes (optional) and serve. Tip: Delicious served fresh from the grill with vegetables, or even cut into pieces and served in tomato soup.