This is a French classic that is very easy to make and will please all at the table. This is probably my favourite celebration of a chicken!

Wonderful, whole, slow-reared chicken, deboned, and stuffed with that most evocative of spring ingredients; wild garlic (along with some minced chicken thigh and smoked lardo).

This will give your roast chicken a simple yet creative twist. Serve with buttery mashed potato and a classic chicken gravy. Wilt wild garlic leaves through the gravy just before serving. Deliciously lazy!

By roasting a chicken crown, you maximise the flavour and texture of the breast — foaming brown butter, thyme, and mushrooms only serve to enhance it here.

A classic French stew perfect for a dinner party. Coq au vin is a quick and easy chicken recipe that sees thighs and drumsticks braised in a luscious, glossy red wine sauce. Wonderfully rustic, yet still elegant, this winter dish also includes shallots, chestnut mushrooms, smoked pancetta or bacon, and thyme for a delicious, comforting meal.

I love fried chicken but detest KFC so here is a really easy and super scrumptious, crispy and delicious alternative for your finger lickin’ delectation.

This is a dish normally cooked on the hob top or over an open fire as a seasoned tagine (the name of the vessel) should be able to take such direct heat. If nervous simply put the tagine in the oven if worried about cracking. This is an absolute favourite among tagines not least for the simplicity of its preparation.

An absolute favourite this is a delightfully tasty and, in a way, medicinal respite from days of overeating. Clean and light it is also very easy to prepare and, once the majority is eaten, transform the remains into a broth – perhaps with the addition of barley.

I have shot for a fairly simple iteration of this dish, for that was my preference at the time of writing. Enjoy spoon after spoon of silky, umami goodness.

Deeply aromatic with a spice mix that includes fennel seeds, coriander seeds, and fenugreek, this whole roast chicken recipe is one of the most delicious and well-known recipes in Sri Lanka. It’s best served with flatbreads, rice dahl, or a zingy salad.