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1 Place the flour in a food processor with the butter and blitz to make crumbs.
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Season and add in sufficient water to bind together.
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2 Knead the dough on a floured surface and cut into rounds.
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Heat an empty frying pan and cook the rounds for a few min each side till golden and cooked through.
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3 Cut a chicken breast into strips, sprinkle over the coriander seeds, cumin seeds, oregano, chilli pwdr and rub into the flesh.
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4 Allow to stand for about five min.
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Heat 1 tbsp extra virgin olive oil in a frying pan, add in the chicken strips and cook for 5-8 min, turning occasionally or possibly till cooked through.
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5 For the Warm Salsa: Mix together the onion, pepper and minced coriander.
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Heat 1 tbsp extra virgin olive oil in a pan, add in the onion mix and cook gently for a few min to heat through.
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Mix together the lowfat yoghurt and minced chives and serve with warm salsa.
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6 Roughly chop the remaining chicken and place in a food processor.
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Add in the egg white and 1 tbsp double cream and blitz, season.
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7 Brush the egg yolk over the lasagne sheets, spoon some of the chicken mix into the centre of each and roll up to enclose the filling.
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8 Poach the rolls in a pan of boiling water for five min.
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Drain and serve on a plate.
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9 Place the parsley, lemon zest and juice and garlic in a food processor, season and blitz till minced.
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Pour the mix into a pan, add in the remaining cream and heat through.
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10 Cook the broccoli florets in a pan of boiling salted water till just tender and drain.
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Serve the broccoli in a bowl and pour over the cream sauce.
