It is fiddly, but not difficult, to bone out a chicken. Then you can stuff it with all sorts of wonderful mixes which can be sliced warm or cold and the results are nothing short of spectacular!

Add Yahoo as a preferred source to see more of our stories on Google. A 2-star Michelin chef’s home-cooked meal is probably more elaborate than anything most of us would attempt. I decided to try one ...

This week’s recipe is by Glenn Roach, Regional Executive Chef of the Surf & Turf restaurants situated in Macdonald Rusacks Hotel, St Andrews & Macdonald Holyrood Hotel, Edinburgh. The Surf & Turf ...

Nick Atkins is a Michelin star trained chef who perfected his skills in the kitchens of the Academy of culinary arts, Chewton Glen Hotel, Pebble beach restaurant and private homes of high profile ...

Christmas dinner is the most important meal of the year so we've teamed up with Cibo in Mold to bring you all the tips to make sure a burnt bird and soggy vegetables are a thing of the past. Chef Ian ...

It is fiddly, but not difficult, to bone out a chicken. Then you can stuff it with all sorts of wonderful mixes which can be sliced warm or cold and the results are nothing short of spectacular! Use a ...

With its colourful, pistachio-studded filling, this ballotine makes an excellent centrepiece for a buffet party. 494 cals per serving. Serves 10. YOU WILL NEED 2kg/4lb chicken, boned 4 thin slices ...