Asian Bjerkyckling:
1. Mix the marinade and let it boil for five minutes. Let it cool down. Take 1 dl of the marinade aside and use it later as a dressing. Marinate the Bjäre chicken breasts for two days in a plastic bag.
2. After marinating, place the fillets on a baking sheet in a large pan. Sprinkle over an additional 1 tbsp of sesame seeds and 1 tsp of grill seasoning. Bake in the oven at 200°C degrees until an internal temperature of at least 68°C degrees, about 20 minutes. Serve warm or cold.

Roasted root vegetables:
1. Peel the root vegetables and cut the parsnips into quarters and the beets into wedges.
2. Roast them in the oven with oil, salt and pepper at 200°C for about 30 minutes or until they start to soften and are easily charred.
3. Remove the roots and drizzle some liquid honey and stir.
4. Place them in the oven for a few more minutes.

Pak choi:
1. Slice and share the Pak choi lengthwise.
2. Bring about 1 liter of water to a boil with the bouillon cube in a wide saucepan.
3. Add the Pak choi to the water and cook gently for about 2 minutes covered.
4. Remove them from the water and let them drain. Lightly brush them with olive oil, season with salt and pepper and then bake them in the oven at 200°C degrees until they start to get a little color, about 10-15 minutes. Or fry them in a frying pan.

Roasted chickpeas (can be prepared ahead of time):
1. Rinse the chickpeas, drain them and then mix them with olive oil, salt and paprika and chilli powder (can also be dried roasted without oil).
2. Place the chickpeas on a baking sheet and roast in the oven at 200°C for about 30 minutes or until they start to get dry and crispy.
3. Shake the tray a few times during cooking.

Egg noodles:
1. Cook according to the package instructions.