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Wash the potatoes, but leave the skins on. Use a mandolin or very sharp knife and cut the potatoes and butternut in very thin slices, like you would do for a potato bake.

  Mix the first six ingredients in a small flat dish. Place the chops in the marinade. Cover and rest for 1 hour.

Flatten and butterfly each chicken breast carefully. Spread a layer of pesto, salt and pepper on the inside. Scoop in a dollop of cream cheese and a few slices of mozzarella.

Smear a quarter of the goat's cheese on 4 of the half patties; then put another half patty on top to form a whole burger. Make sure to merge the edges well so that no cheese escapes while braaing. Rest patties in fridge for at least 1 hour  

To prepare the crust, combine all the dry ingredients in a bowl. Slightly soften the butter and cut it into the dry ingredients. The dough will come together easily and combine the last bits by hand. Press the crust dough into a well buttered pie dish (30cm) until it is 7mm in thickness.

Prepare the couscous with 350 ml boiling water, 1 tablespoon of the olive oil and a pinch of salt. Mix well, cover with cling film and leave to stand for 5 minutes. Add the butter and fluff with a fork to separate the grains.