103 ways to cook a chicken

Dan Toombs' shami kebabs are a winner for any meal

Dan Toombs presents a novel way to make chicken samosas, from his new book, ‘Curry Guy Chicken: Deliciously Spiced Recipes From South And Southeast Asia’

This comforting chicken pho, from Quick & Easy Vietnamese by Uyen Luu, is so simple it feels like cheating

Tom Adams of Coombeshead Farm's chicken recipe is as good as they come

Chicken livers are cheap and so good for you. This is liver at its most glamorous and delicious in an extract from Cucina del Veneto: Delicious recipes from Venice and Northeast Italy, by Ursula Ferrigno

An easy traybake with rice, chicken thighs and kimchi from Dominique Woolf's new book The Asian Pantry

This chicken liver paté is a French classic – full of flavour and perfect for parties, or simply spread on hot buttered toast

Get ready to add this one pan dish to your weekly repertoire

This recipe by Nisha Parmar is a crowdpleaser to make for a party

Natasha Sideris' Texas salad is a fresh and flavourful chicken salad recipe that's a classic at tasha's Battersea 

Restaurateur, writer and broadcaster Russell Norman, who opened popular London trattoria Brutto in 2021, selects recipes from his latest book,
Brutto: A (Simple) Florentine Cookbook, which celebrates rustic Italian cuisine, including this starter to savour

In an extract from her new cookbook ‘One Pan Chicken’, Claire Thomson shares a recipe for a comforting, nutritious chicken dish

In an extract from her new cookbook ‘One Pan Chicken’, Claire Thomson shares a recipe for a fast, simple chicken dish.

In an extract from her new cookbook ‘One Pan Chicken’, Claire Thomson shares a recipe for an iconic, fragrant chicken dish

In an extract from her new cookbook ‘One Pan Chicken’, Claire Thomson shares a recipe for a cosy, creamy chicken dish.

Dan Toombs' chicken and coriander curry from ‘Curry Guy One Pot’ is cooked in the oven to make it as simple as can be

Rosie Ramsden shares an autumnal way to cook chicken in a pot

Jacob Kenedy – chef-patron of Italian restaurant Bocca di Lupo – shares one of his all-time comfort classics

When freshly fried, karaage is incredibly crisp on the outside and juicy inside, but they are also good cold, in a bento box. 

The Midland Grand Dining Room's chef Patrick Powell shares a recipe for the perfect Sunday roast.