Salt and Pepper Chicken is a stalwart on Chinese takeaway menus, my version combines Szechuan pepper with black pepper & of course salt!
Chicken Recipes
Baked chicken goujons, strips, or tenders wrapped in a crispy hazelnut and breadcrumb coating served with a simple & spicy hot dipping sauce.
Chicken Tikka Masala, arguably the world's most "famous" curry, has British Indian origins and is famed for its rich & boldly flavoured sauce.
Chicken tikka kebab skewers in an Indian yoghurt marinade are perfect rolled in a chapati, served as a starter or stirred through a curry.
Hunters Chicken comes in many guises, mine is influenced by British Pub versions, a chicken breast wrapped in bacon, with cheese & BBQ sauce.
Brown stew chicken is a Jamaican dish that is fragrant, rich, bold & wonderfully spicy, my version adds a surprising and delicious ingredient.
A Chinese chicken curry is a British takeaway institution, a fragrant but not too spicy silky curry sauce, juicy, soft meat and sweet peas.
Marmalade chicken breast, a recipe that balances bitter-sweet orange marmalade with red wine vinegar & gets a hint of anise from fennel seeds.
A simple Chinese Chicken and Mushroom dish is ever-present on takeaway menus; this homemade stir fry is quick, simple and exceptionally good!
Chicken adobo is a classic Filipino dish; recipes with coconut milk, as well as the traditional vinegar and soy come from the southern islands.
Thai red curry chicken noodle soup is a glorious recipe that explodes with sweet, hot, salty and sour flavours that so often define Thai food.
Roast chicken legs with fragrant Indian spices and a good whack of heat are a wonderfully quick and easy centrepiece for a mid-week dinner.
Roast guinea fowl is the perfect lighter Sunday lunch for two, and my version pairs it with a simple cider sauce and honey-glazed vegetables.
Duck stir fry with fresh plums and plum sauce and crispy skin is a quick, delicious and playful look at classic Chinese takeaway flavours.
Gochujang chicken breast that is steamed rather than roasted to keep the meat incredibly juicy and moist with a simple Korean-inspired coating.
Chicken with garlic, ginger and spring onion is a gloriously simple and quick Chinese takeaway-style dish that bursts with bold flavours.
Chicken and sage pasta with caramelised onions and a crispy sage and breadcrumb topping is a wonderful way to change up your pasta game.
Thai green chicken curry that rocks classic hot, sour, sweet and salty flavours that are complemented by loads of coriander and Thai basil.
Cornflake chicken breast baked in the oven until succulent and moist with a wonderfully crisp coating served with a brandy mustard sauce.
Duck leg tagine, slowly cooked until perfectly tender on a bed of onions, dried apricots and almonds in a mildly spicy rose harissa sauce.