Episode 3 - Citrus & Mustard ChickenIngredients

4 chicken fillets

4 potatoes

2 cloves of garlic

½ cup of olive oil

2 cups of water

2 lemons

1 orange

4tsp mustard

1 vegetable stock cube

Salt, pepper, paprika, oregano and thyme to season


Cut the chicken fillets into four, the potatoes into cubes of around 2cm and finely chop the garlic.

Add the prepared ingredients to a roasting dish.Make sure they are well mixed together with the chicken hidden almost by the potatoes.

Boil the kettle and make your vegetable stock.

In a bowl add the olive oil, the lemon and orange juice, mustard. Pour the juice and mustard mix into your stock and stir well.

Take the new citrus stock and gently pour it into your roasting tray, ensuring that you cover all the meat and potatoes.

Season with salt, pepper, paprika, oregano and thyme before placing in a preheated over at 190°c for around 50-60 minutes.


Saganaki Cheese (fried cheese with lemon)


1 block of cheddar cheese



Olive oil or sunflower oil for frying


Slice your cheese so you have large pieces around 2cm thick.

Dip the cheese in the water and then place it in the bowl with the flour. Make sure your cover all the sides, including edges.

Carefully place the cheese in a hot pan and fry it until you have a nice crust, flip it and fry until the second side also has a crust.


Serve your Saganaki with a lemon alongside your chicken and potatoes, adding a little lemon juice to taste.