Add Bacon

Add Tiger Prawns

Add Chicken / Breaded Chicken

Mixed leaves with freshly grilled chicken, crispy bacon, sliced avocado, cherry tomatoes, red onion with a citrus vinaigrette OR garlic mayo dressing

MOREISH SALAD

Fresh rocket leaves with sliced pears, blue cheese, walnuts and balsamic glaze

ROCKET PEAR WALNUT SALAD

Crunchy baby spinach with freshly sliced mango and avocado, Goat's cheese, finished with a honey mustard

SPINACH MANGO & AVOCADO SALAD

Mixed leaves topped with black olives, cherry tomatoes, feta cheese, avocado and red onion, dressed with a citrus vinaigrette dressing

GARDEN SALAD

ONION RINGS

SWEET POTATO FRIES

CHIPS

Garlic herb oil brushed base, mozzarella cheese, fresh rosemary

FOCCACIA ROSEMARY

Classic garlic pizza bread with mozzarella cheese

GARLIC PIZZA BREAD CHEESE

PREMIUM TOPPINGS

ADDITIONAL TOPPINGS

Homemade pizza sauce, mozzarella cheese, feta cheese, blue cheese, shaved parmesan cheese

4 CHEESE

Homemade pizza sauce, baby spinach, oven roasted red pepper, black olives, mozzarella

VEG PIZZA

Homemade pizza sauce, oven roasted fresh chicken and red peppers, mozzarella cheese.

POLLO

Homemade pizza sauce, mushrooms, italian ham, mozzarella cheese.

ROMANA

Homemade pizza sauce, italian ham, fresh chopped pineapple, mozzarella cheese.

HAWAIIAN

Homemade pizza sauce, beef pepperoni, extra mozzarella cheese

AMERICAN

MARGHERITA

Artichokes, ham, mushrooms, black olives, mozzarella cheese on tomato sauce

CUALA

Spicy Nduja sausage, Buffalo mozzarella, peppadews, fresh basil, mozzarella cheese on tomato base

THE PARK

Oven roasted fresh chicken, cherry tomatoes, fresh rocket leaves, mozzarella cheese on basil pesto base

VICO

Decide whether you'll pan-fry (best for small batches and crispy edges), oven-bake (consistent, hands-off), or microwave (fastest). This recipe gives both pan-fry and oven methods; pick one.

Choose method

If using bacon straight from the fridge, let sit 5 minutes to reduce extreme cold. Pat each slice dry with paper towels if very wet. If you want bite-sized pieces, cut slices crosswise into 1/2–1-inch strips before cooking; if you need whole strips for layering, leave whole.

Preparation

Heat a large skillet over medium heat. Add 1 tbs neutral oil only if your bacon is very lean (most bacon releases enough fat that oil isn't needed). Arrange bacon slices in a single layer without overlapping. Cook 4–6 minutes per side, adjusting time for thickness, turning with tongs every 2–3 minutes so fat renders evenly and edges crisp. Reduce heat slightly if the bacon is browning too fast. For chewier bacon, remove earlier; for crispier, cook until golden and crisp. During the last minute, optionally brush with 1 tbs maple syrup or honey and let it caramelize briefly (watch carefully to avoid burning). Transfer bacon to a plate lined with paper towels to drain and blot excess grease. Reserve 1–2 tbs bacon fat from the pan if you want to flavor the dish you are adding the bacon to.

Pan-fry method

Preheat oven to 400°F (200°C). Line a baking sheet with foil for easier clean-up and place a metal cooling rack on the sheet if you want very crisp bacon; otherwise place bacon directly on the foil. Lay bacon in a single layer without overlapping. Pour 2 tbs water onto the foil (not on the bacon) — this helps prevent excessive smoking and keeps drippings from burning. Bake 12–20 minutes depending on slice thickness and desired crispiness: start checking at 12 minutes. For thicker cut bacon, 18–20 minutes may be needed. In the final 1–2 minutes you can brush the bacon with 1 tbs maple syrup or honey to glaze. Remove from oven and transfer to paper towels to drain. Reserve bacon fat from the sheet for later use (careful with hot fat).

Oven-bake method (recommended for even cooking)

Line a microwave-safe plate with 2 layers of paper towels. Arrange bacon in a single layer, cover with another paper towel. Microwave on high for 1 minute per slice (e.g., 3 slices = ~3 minutes), checking after 45–60 seconds for your microwave's power and desired crispness. Let rest 30 seconds, then transfer to fresh paper towels to drain.

Microwave method (quickest, for 1–3 slices)

If the recipe you are adding bacon to calls for pieces, chop the drained bacon into the desired size (crumbs, 1/4-inch, or 1/2-inch). If using whole slices to layer or wrap, use as is. Add reserved bacon fat (1–2 tbs) to a pan to sauté vegetables or aromatics for extra flavor, or crumble bacon and stir into the finished dish. Season very lightly with black pepper (approximately 1 tsp) if desired — bacon is salty, so taste the dish before adding extra salt.

Chopping/Using bacon in your dish

Cooked bacon will keep in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat for 1–2 minutes, or re-crisp in a 350°F (175°C) oven for 5–8 minutes. For longer storage, freeze cooked bacon in a single layer on a tray, then transfer to a freezer bag for up to 2 months.

Storage

streaky bacon (slices)

neutral oil (e.g., vegetable or canola)

freshly ground black pepper

maple syrup or honey (optional glaze)

water (for oven method)

paper towels

Rinse the tiger prawns under cold water and pat dry thoroughly with paper towels. If not already deveined, make a shallow cut along the back and remove the vein. Leave shells on for more flavor and to protect the meat while cooking; remove heads if preferred.

Prepare prawns

Season the prawns lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, tossing to coat evenly.

In a medium bowl combine 2 tbsp extra-virgin olive oil, 2 tbsp fresh lemon juice, 2 tsp minced garlic, 1 tsp smoked paprika, 1/4 tsp red pepper flakes and 2 tbsp finely chopped fresh parsley. Whisk until blended.

Make marinade

Add the seasoned prawns to the marinade and toss to coat thoroughly. Cover and refrigerate for 15–30 minutes (no longer than 30 minutes to avoid 'cooking' the prawns in the acid).

Heat a large skillet or cast-iron pan over medium-high heat until hot (about 2 minutes). Add 1 tbsp unsalted butter and swirl to melt. Shake excess marinade from prawns and arrange them in a single layer in the hot pan, shell side down. Do not overcrowd — cook in two batches if necessary.

Cook prawns

Sear prawns for 1.5–2 minutes without moving until the shells and edges turn bright orange-pink. Flip and cook another 1–1.5 minutes until opaque and just cooked through. Total cook time per prawn should be about 3–4 minutes depending on size. Avoid overcooking to keep prawns tender.

If there is any leftover marinade, add it to the pan for the last 30 seconds to glaze the prawns, stirring constantly to bring it to a simmer and reduce slightly (ensure marinade cooks through).

Transfer prawns to a serving plate. Squeeze fresh lemon wedges (use about 1 wedge per 3 prawns) over the prawns, sprinkle with 1 tbsp chopped fresh parsley, and serve immediately while hot.

Suggested serving: pair with crusty bread to mop up juices, over steamed rice, or alongside a simple salad.

tiger prawns (large, shell on, deveined)

kosher salt

extra-virgin olive oil

fresh lemon juice

minced garlic

smoked paprika

red pepper flakes

finely chopped fresh parsley

unsalted butter

lemon wedges

chopped fresh parsley

Trim any visible fat from the chicken breasts. If breasts are thick, butterfly each one or place between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even thickness about 1/2 inch thick. Cutting or pounding ensures even cooking and easier breading.

Prepare the chicken

Season both sides of the chicken evenly with the kosher salt, black pepper, garlic powder, and paprika. Pat the seasoning into the meat so it adheres.

Season

Place the flour in a shallow bowl. In a second shallow bowl, whisk the 2 eggs with the 2 tablespoons of whole milk until smooth. In a third shallow bowl, combine the breadcrumbs, grated Parmesan, and dried Italian seasoning; stir to combine.

Set up breading station

Working one piece at a time, lightly coat the seasoned chicken in the flour, shaking off excess. Dip into the egg wash, letting excess drip off, then press into the breadcrumb mixture so the surface is evenly coated. Place the breaded pieces on a wire rack set over a baking sheet (or a plate) while you bread the rest.

Dredge the chicken

In a large skillet over medium heat, add about 3 tablespoons vegetable oil and heat until shimmering but not smoking (an instant-read thermometer in the oil will read roughly 325–350°F / 160–175°C). Tilt the pan to coat the bottom with oil.

Heat the oil

Carefully add the breaded chicken to the hot skillet (do not overcrowd—work in batches if necessary). Cook undisturbed for about 3–4 minutes on the first side until the crust is golden brown. Flip and cook another 3–4 minutes on the second side until golden and the internal temperature reaches 165°F (74°C). For thicker pieces, reduce heat to medium-low after browning to finish cooking through without burning the crust.

Fry the chicken

Transfer cooked chicken to a wire rack or paper towel-lined plate to drain excess oil. Let rest 3–5 minutes before serving to allow juices to redistribute and the crust to set.

Drain and rest

Serve the breaded chicken hot with lemon wedges on the side if desired. Adjust salt to taste and slice or leave whole depending on how it will be added to the dish (as an add-on or entree).

Serve

boneless skinless chicken breasts

black pepper

garlic powder

paprika

all-purpose flour

large eggs

whole milk

plain dry breadcrumbs (or panko)

grated Parmesan cheese

dried Italian seasoning

vegetable oil (for shallow frying)

lemon wedges (optional, for serving)

If chicken breasts are raw, pat dry and season both sides with 1/4 tsp salt and 1/8 tsp pepper. Heat a grill pan or outdoor grill to medium-high (about 400°F/200°C). Lightly oil the grate or pan. Grill chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 74°C/165°F and juices run clear. Rest 5 minutes, then slice into 1/4-inch strips. If you have pre-cooked grilled chicken, slice and warm briefly (1–2 minutes) if desired.

Season and grill

Fry bacon in a skillet over medium heat for 6–8 minutes, turning occasionally, until crisp. Transfer to a paper towel-lined plate to drain and cool, then chop into bite-sized pieces. For less oil, bake on a foil-lined tray at 200°C/400°F for 12–16 minutes until crisp.

Wash and spin-dry the mixed salad leaves. Place 4 cups of leaves in a large mixing bowl or on a serving platter.

Halve the cherry tomatoes and add to the leaves.

Thinly slice 1/4 cup red onion into rings or half-moons; if raw onion is strong, soak slices in cold water for 5 minutes then drain before adding.

Cut the avocado in half, remove the pit, peel, and slice or dice. To prevent browning, toss the avocado gently with a squeeze of lemon juice (about 1/2 tsp) before adding to the salad.

If using fresh herbs, chop 2 tbs and sprinkle over the salad ingredients.

In a small bowl or jar combine 2 tbsp fresh lemon juice, 1 tsp white wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/2 tsp salt and 1/4 tsp pepper. Whisk while slowly streaming in 3 tbsp olive oil until emulsified. Taste and adjust seasoning or acidity. The vinaigrette should yield roughly 1/3 cup — enough to lightly dress the salad for 2–3 servings.

In a small bowl combine 1/2 cup mayonnaise, 1 grated garlic clove, 1 tsp lemon juice, 1 tsp olive oil, 1/4 tsp salt and 1/8 tsp pepper. Stir until smooth. If too thick, thin with up to 1 tsp water or more lemon juice to desired consistency. Chill briefly if preferred.

Place the sliced grilled chicken and chopped crispy bacon evenly over the bed of mixed leaves, tomatoes, onion and avocado.

Choose dressing: drizzle the citrus vinaigrette evenly over the salad (about 2–3 tbsp for 2 servings) or dollop/spread the garlic mayo dressing on top or serve on the side. Toss gently to combine, taking care not to mash the avocado.

Taste and adjust seasoning with extra salt and pepper if needed. Garnish with extra herbs if using and serve immediately.

mixed salad leaves (e.g., baby spinach, rocket/ arugula, butter lettuce)

grilled chicken breast, cooked and sliced

streaky bacon (or back bacon), streaky preferred for crispiness

ripe avocado

cherry tomatoes, halved

red onion, thinly sliced

optional: fresh herbs (flat-leaf parsley or basil), chopped

fresh lemon juice (or mix lemon + orange for milder sweetness)

white wine vinegar

Dijon mustard

honey or maple syrup

salt

mayonnaise

garlic, finely grated or minced

lemon juice

olive oil

water (to thin if needed)

Preheat a small skillet over medium heat. Add the walnuts and toast, stirring frequently, until fragrant and slightly darker, about 3–4 minutes. Transfer to a plate to cool. Roughly chop once cooled.

Prepare walnuts

Core the pears and thinly slice them lengthwise (about 1/8-inch thick). Lightly toss the slices with 1 teaspoon fresh lemon juice to prevent browning and set aside.

Prepare pears

Place 5 cups of washed and thoroughly dried rocket (arugula) in a large salad bowl. Arrange the lemon-tossed pear slices over the rocket. Sprinkle the toasted chopped walnuts evenly over the salad. Crumble 3 oz of blue cheese over the top in bite-sized pieces.

Assemble greens

Make the dressing: In a small bowl or jar, combine 2 tbsp balsamic vinegar, 3 tbsp extra-virgin olive oil, 1 tsp honey, 1 tsp Dijon mustard, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Whisk or shake vigorously until emulsified and smooth. Taste and adjust seasoning (add more honey for sweetness or more vinegar for tang).

Dress the salad: Drizzle about two-thirds of the dressing over the assembled salad and toss gently but thoroughly to coat the rocket, pears, and walnuts. Add more dressing as needed, but avoid overdressing; you can serve leftover dressing on the side.

Finish with balsamic glaze: Using the balsamic glaze, either drizzle artistically over the top of the tossed salad or place 1–2 teaspoons in zigzag lines across each individual serving. The glaze adds a sweet, concentrated balsamic note and an attractive finish.

Serve: Transfer the dressed salad to a serving platter or individual plates. Crumble any remaining blue cheese on top and scatter any leftover chopped walnuts. Serve immediately so the rocket remains crisp and pears stay fresh.

rocket (arugula) leaves

ripe pear (Bosc or Bartlett), cored and thinly sliced

crumbled blue cheese (Gorgonzola or Stilton)

walnuts, toasted and roughly chopped

fresh lemon juice (to prevent pear browning)

balsamic vinegar

honey (or maple syrup)

black pepper, freshly ground

balsamic glaze (store-bought or reduced)

Wash baby spinach thoroughly and spin dry or pat dry with paper towels. Place in a large salad bowl and chill briefly while preparing other components.

Prepare spinach

Peel the mango, cut cheeks away from the pit, then thinly slice or cube the cheeks into 1/4-inch slices. Reserve any juices and a few attractive slices for garnish.

Slice mango

Halve the avocado, remove the pit, and score the flesh into 1/2-inch slices while still in the skin. Scoop the slices out gently with a spoon to preserve shape. Toss avocado slices with a light squeeze of lemon to prevent browning.

Prepare avocado

Thinly slice the red onion into half-moons (about 1/8-inch). Roughly chop cilantro or mint if using.

Prep onion and herbs

Add the sliced mango, avocado, red onion, toasted almonds, and crumbled goat cheese to the bowl with spinach. Sprinkle the chopped herbs on top. Season lightly with 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper; final seasoning will be adjusted after dressing.

Assemble salad

In a small bowl or jar, combine 1 tablespoon Dijon mustard, 1 tablespoon honey, 1 tablespoon white wine vinegar, 1 teaspoon fresh lemon juice, and 1/2 teaspoon minced garlic. Whisk to combine.

While whisking constantly, slowly drizzle in 3 tablespoons extra-virgin olive oil until the dressing is emulsified and slightly thickened. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust: add up to 1/2 tablespoon honey for more sweetness or 1/2 tablespoon vinegar for more tang.

If using a jar, secure lid and shake vigorously until combined and emulsified.

Just before serving, drizzle about 2 to 3 tablespoons of dressing over the assembled salad (reserve any extra dressing in refrigerator for up to 3 days). Gently toss the salad with two large spoons or salad tongs to coat leaves evenly, taking care not to mash the avocado slices.

Plate the salad onto serving plates or a large platter. Crumble additional goat cheese over the top if desired, garnish with reserved mango slices, and finish with a light sprinkle of toasted almonds and a grind of black pepper. Serve immediately.

baby spinach

ripe mango

goat cheese (chèvre), crumbled

red onion

toasted almonds, sliced

fresh cilantro or mint (optional)

sea salt

honey

garlic, minced

Wash the mixed salad leaves thoroughly in cold water, spin or pat dry, and transfer to a large serving bowl. Aim for 6 cups loosely packed leaves.

Prepare leaves

Rinse the cherry tomatoes and halve them. Drain and halve the pitted black olives. Add both to the bowl with the leaves.

Prep tomatoes and olives

Peel and cut the red onion in half. Slice very thinly (use a mandoline or sharp knife). If you want milder onion flavor, soak the slices in cold water for 5 minutes, then drain and blot dry. Add to the bowl.

Slice onion

Crumble the feta cheese and sprinkle evenly over the salad.

Add feta

Cut the avocado in half, remove the pit, peel or scoop flesh, and cut into 8–10 slices or bite-sized cubes. Add the avocado on top of the arranged salad just before dressing to prevent browning.

In a small bowl or jar, combine the lemon juice, orange juice, white wine vinegar, Dijon mustard, and honey. Whisk or shake to blend the mustard and honey fully.

Slowly drizzle in the extra-virgin olive oil while whisking constantly (or add oil to jar and shake vigorously) to emulsify the dressing.

Stir in the minced garlic, then season with salt and freshly ground black pepper. Taste and adjust: add up to 1/4 tsp more salt or 1/2 tsp more honey if desired, or a splash more lemon juice for brighter acidity.

If you prepared the onion in cold water, drain again and pat dry. Pour the vinaigrette over the salad just before serving and toss gently to combine so avocado stays intact.

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