Fruit

Ingredients:
* 4 poussins
* 175 g (6 oz) soft goats' cheese, e.g. Chevre, Boucheron
* 1 tablespoon thyme leaves
* 3 thin slices cured ham, finely chopped
* 1 lemon, cut into 8 wedges
* salt and pepper

Marinade:
* 200 ml (1/3 pint) olive oil
* finely grated rind of 1 lemon
* 1 tablespoon chopped basil

Ingredients:
* 4 chicken legs
* 200 ml (1/3 pint) unsweetened orange juice
* 1 onion, thinly sliced
* 1 garlic clove, crushed
* freshly ground grated nutmeg
* 4 tablespoons maple syrup
* salt and pepper

Orange and watercress salad:
* 4 thin-skinned oranges
* 1 bunch of watercress, washed and shaken dry
* 1 small onion, finely chopped
* 4 tablespoons olive oil
* 2 tablespoons chopped chives or parsley
* salt and pepper

Ingredients:
* 6 chicken breasts
* 150 ml (1/4 pint) French dressing
* 75 g (3 oz) butter
* 75 g (3 oz) blue cheese, finely crumbled
* 1 tablespoon snipped chives
* 1 garlic clove, finely chopped
* 2 tablespoons brandy
* salt and pepper

To garnish:
* mint or watercress sprigs
* lime or lemon wedges