Serves 6 (pack it for lunch or have it as dinner)Ingredients4 skinless, boneless chicken breasts, cut into strips 30 ml peanut oil 30 ml sesame oil 2 cloves garlic, chopped 1–2 red or green chillies, deseeded and finely sliced 2 cm fresh root ginger, finely grated 1 tbsp sesame seeds 75 ml red wine vinegar 75 ml water 6-8 cups assorted herb salad leaves 1 cups of shredded cabbage 1 yellow pepperMarinade30 ml dark soy sauce 30 ml honeyDirectionsMarinade: mix together soy sauce and honey. Place chicken in a non-metallic bowl and pour the marinade over it. Toss the chicken well to coat it and refrigerate for 30 minutes. Heat 15 ml of the peanut oil and 15 ml of the sesame oil in a wok or large frying pan. Add the chicken and stir fry for 5–6

Serves 4Ingredients300 g carrots, cubed 150 g celery, chopped 200 g canned tomatoes 150 g red onion, chopped 250 g cabbage, chopped 100 g patty pan squash, diced 5 ml garlic 625 ml vegetable stock 100 g corn kernels 100 g baby marrow zucchini, diced 400 g canned butter beans, rinsed 250 ml pasta, uncooked.DirectionsIn a pot, combine all the ingredients except corn, baby marrows, butter beans and pasta. Bring to boil and reduce heat. Simmer for 15 to 20 minutes. Add the corn, baby marrows, butter beans and pasta. Simmer for about 10 to 20 minutes until the vegetables are tender and the pasta is cooked. Season with salt and pepper to taste. Serve and enjoy!