This week on the Cook and the Chef, Maggie and Simon really show their different approaches to cooking. Maggie cooks a hearty meal for the family, while Simon gives a restaurant touch to his meal. It’s chicken and salads in two different ways with a shared simple desert of strawberries and mango. Living in the Barossa with all her family around her, Maggie and Colin often host a Sunday Lunch. Maggie’s approach is to roast up a chook, Roasted Barossa Chook with Preserved Lemon and Tarragon butter, serve it with Kipler potatoes roasted in the same pan an the chook, some greens, in this case Broccoli and a couple of salads, Freekah Salad and an Eggplant dish. The chook potatoes and greens are served on one large platter, the salads together in one large bowl (ostensibly to reduce the amount of washing up!) Simon spends much of his time in the Hotel and he uses his experience to show how to make individual meals, serving a form of Chicken Kiev with an Eggplant accompaniment. Recipes: - Strawberries - Strawberry and Mango Balsamic - Roasted Barossa Chook with Preserved Lemon and Tarragon butter - Freekeh Salad - Eggplant salad - Chicken Kiev - Eggplant fry