An easy soy, honey and garlic marinade makes for deliciously sticky chicken wings.
Recipe by: vickee
For a delicious starter, stuff fresh mushrooms with a savoury mixture of chicken sausage, vegetables and a sprinkling of cheese. They're surprisingly low in fat because they are not made with pork sausage meat but they still taste great.
Recipe by: Norma MacMillan
I made friends with a girl from Ukraine and after helping her find a flat and a job, she wanted to pay me back. I said no but suggested we cook a meal together. This is what we made, it was a great success and now we talk about recipes all the time.
Recipe by: PCARRAGHER
Chicken breasts are braised with Marsala wine and mushrooms. Easy enough for a midweek supper, yet impressive enough for guests!
Recipe by: Lisa
These chicken fingers are far superior to those that are store-bought. They're made with mini chicken fillets, coated in Italian-seasoned breadcrumbs, fried to perfection and served with a horseradish dipping sauce.
Recipe by: Linda
Chicken cooked with peppers, onions, mango and cream. Beautiful taste.
Recipe by: tattyteddy1401
This recipe is an all-in-one wonder, a simple dish of chicken and rice with fabulous Cuban flavours! This recipe is quick and easy and can be served with a salad, fried plantains or even a banana - a Cuban favourite with any meal!
Recipe by: Sussell
This is a rich, buttery, creamy recipe that will impress your guests. Chicken breasts are pounded thin, stuffed with a crayfish stuffing, then topped with crab and a mushroom cream sauce.
Recipe by: Matthew
This is an authentic recipe for green enchiladas that I learnt from an amazing home cook in Puebla, Mexico. I've been tweaking and perfecting it for over 15 years. To save time, I use ready-cooked chicken from the supermarket, but you can always use leftovers from a Sunday roast! Be conservative with the cream and the cheese.
Recipe by: gema
These are so easy and delicious. You cook the wings first, then coat them in a spicy sauce. This recipe makes enough for a party but you'll need to have plenty of napkins on hand!
Recipe by: Lauren Billings