INGREDIENTS: Chicken breast boneless cut into 1 inch strips n 4 numbers n Green olives n 4 numbers n Mustard 2 tea spoons n Chopped Garlic 1 teaspoon n Salt and pepper to taste n Basil leaves 2 numbers n Mayonnaise 1½ tablespoon n Lemon juice 1 teaspoon n Wooden bamboo skewers.

METHOD:Marinate chicken strips with salt, pepper, garlic and mustard n Place one green olive in the center of each chicken strip and wrap the chicken strip around the olive secure with a bamboo skewer. n Pan fry the chicken and olive skewer in a nonstick pan 3-4 minutes on each side till it's done n In a bowl add mayonnaise, lemon juice and shredded basil leaves n Serve skewers hot with basil mayonnaise.

METHOD: Rub red pepper lightly with oil and char over an open flame n Put the pepper under running cold water and peel off the charred skin n Put all ingredients in a mixer/ blender and blend to a paste n Cut white bread into heart shape and toast in a griller/toaster n Serve cold dip in a bowl garnished with toasted bread crisps.

INGREDIENTS: White chocolate 100 gms n Dark chocolate 100 gms n Strawberries 5 numbers n Dried appricot 5 numbers n Assorted cookies 5 numbers n Peach slice 5 numbers n Bamboo skewers.

METHOD: Melt both white and dark chocolate in a microwave for 30-45 seconds n Cut fruits into bite-size pieces and skewer with bamboo sticks n Serve melted hot chocolate with fruit skewers and assorted cookies.