• 4 tbsp Cold Pressed Extra Virgin Just Rapeseed Oil
• 1/2 chicken breast, skin removed, sliced into strips
• 1/2 red onion, sliced into thin wedges
• 2 tbsp clear honey
• 1 tbsp Dijon mustard
• 85g/3.5oz fresh rocket leaves
• Just Balsamic Dressing, for drizzling

Heat two tablespoons of the Cold Pressed Extra Virgin Just Rapeseed Oil in a frying pan. Fry the chicken for 5-6 minutes, until golden-brown and cooked through, and then transfer to a plate.
Fry the onion in the pan until soft.
Mix the honey and mustard together in a large bowl. Add the rocket to the bowl along with the chicken and onion. Toss together and drizzle with Just Balsamic Dressing.
Place onto a large serving plate and serve.

• 100ml/3.5fl oz Cold Pressed Extra Virgin Just Rapeseed Oil Infused with Chilli Oil
• 4 chicken breasts Butter
• Just Balsamic Dressing
• 1/4 Onion, chopped
• 150 ml red wine (optional)
• 700ml/1 pt and 5.25fl oz chicken stock
• 300g/14oz mixed mushrooms of your choice
• Handful of flat leaf parsley, chopped
• Sprig of thyme
• Salt and black pepper
• Mashed potato
• Sugar Snap Peas

Pan-fry the chicken breasts in butter and Cold Pressed Extra Virgin Just Rapeseed Oil.
Meanwhile sauté the onions in a little butter until they are well coloured. De-glaze the pan with the red wine and/or balsamic vinegar. Add the chicken stock and reduce by half.
Prepare the mushrooms (do not wash them they will become waterlogged) simply wipe them with a damp cloth to remove any dirt, clean any stubborn bits with a toothbrush. Slice and sauté the mushrooms in a very hot pan with a little butter and Cold Pressed Extra Virgin Just Rapeseed Oil. The heat must be really high to drive off any liquid, you don t want them to stew.
Once the chicken is cooked and the stock reduced, strain the liquid, add the cooked mushrooms and finish with the chopped parsley. Season to taste, adding a knob of butter if the sauce tastes too strong.

To Serve: Add some Cold Pressed Extra Virgin Just Rapeseed Oil to the mash and stir well, place some of the potato in the centre of a serving plate. Slice each chicken breast in half diagonally and place on top of the potato. Spoon the sauce around and serve with the sugar snap peas as prepared below. Cook the sugar snap peas briefly so that they retain their colour and texture. Drizzle over Cold Pressed Extra Virgin Just Rapeseed Oil Infused with Chilli Oil and serve in a bowl alongside the chicken.

• For the Chargrilled chicken:
• 1 chicken breast
• 1 tbsp Cold Pressed Extra Virgin Just Rapeseed Oil
• Salt and freshly ground black pepper

• For the fried cabbage and bacon:
• 50g/1.75oz pancetta, lardons
• 75g/2.5oz cabbage, shredded
• 50ml/2fl oz vegetable stock

• For the mash:
• 1 small potato, peeled and chopped 25g/1oz butter
• 1 tbsp fresh parsley, sliced
• 1/2 clove garlic, sliced
• Salt and freshly ground black pepper

For the chicken, rub the chicken with Cold Pressed Extra Virgin Just Rapeseed Oil and season with salt and freshly ground black pepper.
Heat a griddle pan, add the chicken and cook for 5-6 minutes on each side, or until cooked through and golden brown.
For the cabbage and bacon, heat a frying pan and add the pancetta. Cook until crisp and golden.
Add the cabbage and vegetable stock and boil for five minutes or until the cabbage has softened slightly.
For the mash, add the potato to a medium sized saucepan of boiling salted water and cook for eight minutes or until the potatoes are soft.
Drain the water from the pan, and mash the potatoes with the rest of the mash ingredients.
To serve, place the mash in a pile on a plate, place the fried cabbage and bacon on the side and place the chicken on top of the mash.

• For the salad:
• Just Balsamic Dressing
• Salt and freshly ground black pepper
• 1 plum tomato, quartered
• 85g/3oz canned butter beans, rinsed and drained
• 85g/3oz cooked turkey, sliced thinly 2 tbsp chopped fresh parsley

• For the garlic and herb cream cheese toast:
• 1 slice white bread
• 2 tbsp Cold Pressed Extra Virgin Just Rapeseed Oil Infused with Garlic Oil
• 50g/1.75oz garlic and herb cream cheese
• Small handful rocket, to serve

For the salad, place the Just Balsamic Dressing into a frying pan and warm gently. Season with salt and freshly ground black pepper and add the tomato, butter beans and turkey to warm through. Stir in the parsley.
For the garlic and herb cream cheese toast, heat a griddle pan until hot. Drizzle the slice of bread with Cold Pressed Extra Virgin Just Rapeseed Oil and griddle until golden-brown on both sides.
Spread the garlic and herb cream cheese onto the toasted bread and cut into four triangles.
To serve, place the rocket in the centre of a serving plate and spoon over the warm tomato, bean and turkey salad. Top with the garlic and herb cream cheese toast.

• 4 boneless, skinless chicken breasts, each about 140g/5oz
• 140g/5oz marinated black or green olives
• 2 romaine lettuce hearts, shredded
• 350g/12oz cherry tomatoes, halved
• 1/2 Cucumber, diced
• 2 tbsp capers

• For the dressing:
• Cold Pressed Extra Virgin Just Rapeseed Oil Infused with Lemon Oil
• 1 tsp wholegrain mustard

Heat the griddle pan until hot or preheat the grill. Brush the chicken breasts with some of the marinade from the olive and griddle or grill for 8-10 minutes on each side, until cooked through. Allow to cool.
Drain the remaining marinade from the olives into a measuring jug and make up to 90ml/3fl oz with Cold Pressed Extra Virgin Just Rapeseed Oil Infused with Lemon Oil. Whisk in the mustard and salt and pepper to taste.
Mix the lettuce, tomatoes, olives, cucumber and capers together in a large bowl. Rip the chicken into pieces and mix into the salad, then drizzle the dressing on top. Toss well before serving.