Quick Roasted Potatoes - 3 medium potatoes, skin on, cubed - 1 tsp salt - ½ tsp garlic powder - ½ tsp onion powder - Pinch of black pepper Herb-Crusted Schnitzel - 2 chicken breasts, filleted and pounded thin - Salt, to season - ½ cup plain flour - 1 egg, beaten - 1 cup panko breadcrumbs - ½ cup parsley leaves - ½ cup fresh basil leaves - 1 tbsp fresh thyme leaves - Zest of 1 small lemon - ¼ to ½ cup grated parmesan cheese - Olive oil or neutral oil, for shallow frying Fennel-Dill Slaw - 1 cup green cabbage, finely sliced - ½ cup fennel, finely sliced - ½ green apple, finely sliced - ½ cucumber, finely sliced - 1 tbsp fresh dill, chopped - 1 spring onion, finely sliced - 1 tsp salt - ½ tsp white pepper - 2 tsp olive oil - Juice of ½ a lemon 1. Preheat oven to 180°C. In a bowl, toss cubed potatoes with salt, garlic powder, onion powder, and pepper. Spread evenly on a lined baking tray and roast for 20–30 minutes, or until golden and slightly crispy. 2. Fillet chicken breasts and place b...