This is an easy weeknight traybake of chicken pieces in white wine with onions and garlic. The chicken is seasoned with Khoisan’s seaweed & herb salt.

The pork (neck steaks, cubed) is marinated in yoghurt flavoured with lemon juice, olive oil, salt, paprika and garlic. The cubes of threaded on to rosemary skewers and when cooked, are served with the traditional Argentinian sauce called Chimmichurri – a herby mixture...