Light, simple and deceptively easy to make.

It's hard to pass up charred and tender chicken yakitori.

The yoghurt helps slowly tenderise the chook, producing super-moist, pull-apart chicken flesh with a caramelised skin. You'll never look back.

To add that hibachi flavour without the fuss, char the marinated chicken on a wire rack set over a gas flame instead of in a pan before you roast it (it will need a little longer in the oven).

Use whatever stale sourdough you have on hand for the panzanella - dark rye, for instance, will add extra complexity to this simple Tuscan tomato and bread salad.

A juicy chicken cotoletta makes an excellent chicken schnitzel sandwich. We've paired ours with plenty of bright and crunchy slaw and, of course, mayonnaise.

The secret? Brine the wings first for extra-juicy flesh.

If you've got the time, toast the quinoa in a little grapeseed oil until it's golden brown before adding the water - it adds a great nutty flavour that works well with the asparagus.

A soul-reviving soup.

"Lemon chicken is one dish I don't look back at with nostalgia - there's no love lost there," says Kylie Kwong. "This is my interpretation, which steers well clear of the processed sauces from a jar."