= BUNS =

1. Mix the flours, yeast, and salt in a large bowl. Add the oil, honey, milk, and 150ml (5fl oz) tepid water, and mix to form a slightly sticky dough.

2. Knead the dough for 10 minutes, or until no longer sticky. Shape into a ball, then place in an oiled bowl. Cover loosely with oiled cling film and leave in a warm place for 1 hour, or until doubled in size.
3. Knead the dough lightly. Divide into 16 pieces and roll each piece into a ball. Place on an oiled baking tray.
4. Cover loosely with oiled cling film and leave for 30 minutes, or until doubled in size. Preheat the oven to 200°C (400°F/Gas 6).
5. Brush the rolls with beaten egg, and scatter a few oats on the top. Bake for 15–20 minutes, or until they sound hollow when tapped on the base. Cool on a wire rack.

= FRIED CHICKEN =

1. Start off by toasting the fennel seeds and allowing them to cool
2. In a pestle and mortar mix all of the spice rub ingredients until you have a fine powder
3. Next beat the chicken breasts lightly with a mallet until they have spread a little but do not make them too thin
4. Split the spice mixture in 2. Rub the spice into the chicken breasts making sure to cover most of them
5. In a bowl mix the egg dip mixture and beat together
6. In another bowl mix the flour mixture together
7. Preheat the oil in a pan/wok to around 325 Degrees F or 185 Degrees C.
8. Dip the chicken breast in the egg, making sure it is covered all over (do 1 peice of chicken at a time).
9. Move this over to the flour mixture and make sure you pat the chicken into the flour and rub extra flour all over it making sure all small gaps are covered (remember the flour is seasoned and goes crispy when fried so the more the better)
10. Then fry in the preheated oil for approximately 7-9 minutes per peice (this will depend on the thickness).
11. If the chicken is browning too fast, turn down the oil to ensure it gets cooked
12. Drain the chicken onto kitchen towels before serving

= MUSTARD =

1. In a non-stick saucepan combine the wine, onion and garlic; heat to boiling, simmer 5 minutes.
2. Cool, and discard solids.
3. Add the dry mustard to the cooked liquid, stirring constantly until smooth.
4. Blend in honey, oil and salt; heat slowly until thickened (keep nose away; fumes are strong!), stirring constantly.
5. Pour into a glass jar; cool, let sit on counter at room temperature overnight.
6. Refrigerate for 2-8 weeks to age flavor before using

= BBQ CHICKEN =

1. In a small skillet over medium heat, melt butter. Add chopped onions, garlic and tomato paste and sweat them for 5 minutes to soften and sweeten.
2. Sprinkle in sugar and remove from heat
3. Cool in a bowl, 5 minutes.
4. Add tomato paste mixture, Worcestershire, hot sauce to bowl and combine.
5. Add chicken to the bowl then grill seasoning and combine the burgers well to evenly distribute the flavors and form 4 patties. Wash up.
6. Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a nonstick skillet over medium-high heat. Cook patties 6 minutes on each side.
7. Combine the honey, lemon juice, and remaining extra-virgin olive oil in a bowl
8. Add relish, cabbage mix and sliced onions and season with salt and pepper.
9. Toss the slaw to coat and reserve

= VEGAN =

1. In a medium saute pan over medium heat, add 1-ounce olive oil and all raw vegetables except beans. Saute until translucent.
2.  Remove and cool.
3. Add veggies to beans and mix thoroughly
4. Add all dry ingredients along with the egg
5. Thoroughly mix all ingredients and form into 4 patties, cover and refrigerate for 30 minutes.
6. In saute pan add 1-ounce olive oil, and cook patties 2 to 3 minutes per side