Preheat the oven at 200°C.
Wash the potatoes very well leaving the skin on. Cover with aluminium foil. In a pan, heat 1 tbs butter with milk. Add crumbled feta and stir until combined. Add pepper and paprika and set aside.
Mince onion, garlic and tomatoes.

In a large mixing bowl sift together flour, baking powder and salt. In another bowl beat butter and sugar until fluffy.
Add egg and vanilla extract and beat lightly until well incorporated. Add flour and blend until mixture looks like crumbles.
Press to form a ball, cover with cling film and let it rest in the fridge. Peel the pears and cut them in four pieces each.
Preheat the oven at 200ºC.

Cut each tortilla into 6 triangle shaped wedges. Pour oil into a medium skillet and Heat on medium high.

Preheat the oven at 200º C. Brush the squash with a bit of olive oil.
Crush the garlic and sprinkle on top of the squash.
Place squash in the oven and roast for about 50 minutes or until it gets tender. Remove from the oven.
Scoop the flesh along with the garlic and put it in a food processor along with anthotyro, salt pepper and nutmeg to taste.
Beat until creamy and set aside.

With a sharp knife cut a slit across the chicken, but don’t cut all the way through the chicken, only go half way down. Do this in both chicken pieces. Add salt and pepper to breasts. Wash the rocket, rinse and drain.
Cut two large pieces of cling film and foil and set aside.

Let the butter come to room temperature. Sift the flour together with the cocoa. Add, baking powder, baking soda and salt. Cover a baking tin with parchment paper. Preheat the oven at 180ºC.