In a large bowl, mix together softened butter, olive oil, garlic, shallots, chives, salt, pepper and paprika; add the prawns, and toss to coat. Lightly oil the barbecue's cooking grate. Cook the prawns as close to the flame as possible for 2 to 3 minutes per side, or until pink. Slice the avocado into thin slices and lay on a plate then top with the garlic prawns.
Preheat the oven to 180C. Lightly oil a roasting tin. With a sharp knife, split the chicken down the backbone and open it up. Turn it breast side up and flatten with your hand. Cut a slit in the skin in the centre, at the bottom of the breast area, and slip both drumstick tips through it. Sprinkle with salt & pepper. Transfer the chicken, breast side down, to the roasting tin and bake for 45 mins. In a bowl, mix the prosciutto, shallot, garlic and olives. Remove the chicken from the oven and transfer to plate. Scatter the prosciutto mixture in the tin and add the wine, Place chicken back in tin and bake for 45 mins longer. Remove the chicken and cut into serving pieces, pour prosciutto mixture over chicken and serve. Serve with sautéed spinach.
Combine the salad ingredients, stir together the oil & vinegar and toss. Top with feta cheese.
Prepare a tray with baking paper. Break the Atkins bar into even pieces and place into a heat proof bowl (choose one that can sit on top of your saucepan). Fill a saucepan 1/3 of the way with water; bring the water to boil. Once boiling, reduce heat to low. Place the bowl over the saucepan - ensure the bowl doesn’t touch the water. Stir chocolate with a metal spoon until completely melted and smooth.
Holding the top of each strawberry, dip about 2/3 into the melted chocolate, and place onto the baking paper. Repeat for all strawberries. Place strawberries into refrigerator to set. Use any remaining chocolate to decorate your serving plater.