1. CHICKEN PREP - Trim excess fat from the chicken thighs. - Rub with olive oil, salt, and black pepper. - Let stand at room temperature for 30 minutes. 2. GRILL PREP - Set the grill for indirect heat (170–210°C / 340–410°F). - Use a SNS tray with water (or any drip pan with water under the meat). - Vent settings: top vent half open, bottom vent fully open. - Add a small smoking wood chunk and smoke for 20 minutes. 3. SEAR THE CHICKEN - Grill the chicken meat-side down over direct heat for 1–2 minutes until lightly browned. - Transfer the thighs to a drip pan. - Between the chicken pieces place: fresh thyme sprigs, sliced garlic, capers, red onion wedges, lemon wedges. - Sprinkle with the herb mixture (basil, oregano, marjoram). - Add: cherry tomatoes and green olives - Pour in 200–250 ml of white wine. 5. GRILL - Cover and cook over indirect heat for 50 minutes, until the chicken is fully tender and juicy. - Slice and grill the baguette or ciabatta over direct heat until golden. 6. Serve the chicken hot with: the wine-olive pan sauce, grilled lemon and vegetables from the pan and toasted baguette or ciabatta. TIP: Pat chicken dry before seasoning – this helps achieve a better sear.

   1. Line the bottom of a springform pan with parchment paper. Preheat oven to 365F. 2. Apples: wash, dry and cut into small cubes. Sprinkle with lemon juice id set aside. 3. In a large bowl: eggs, salt and sugar mix together on high speed of mixer until light and fluffy. 4. Add vanilla extract and add flour to the dough in three additions, each time gently mixing the dough with a spatula. 5. Drain apples and add to the dough, gently mixing with the spatula. Place the dough into the springform. Sprinkle with almonds and cinnamon. 6. Bake 30-40 min. Check for a dry wooden toothpick (pierce the cake with a toothpick, if the toothpick comes out dry, without dough, then the cake is ready.). 7. Let cool slightly and carefully remove from the springform. Cool on a wire rack.