The perfect Sunday summery lunch. Wild garlic infused creamy ricotta is slipped under the skin of this spatchcocked chicken before roasting, resulting in supremely succulent chicken, bursting with flavour.

This recipe offers a delightful twist on the classic roast chicken, perfect for an alternative Easter roast or any special occasion. A blend of citrus and tarragon butter rubbed under the chicken skin ensures succulence and flavour.

A delicious and juicy whole roast chicken with seasonal veg is one of the easiest weekend meals to prepare. 

Local food & lifestyle blogger Jess has kindly shared her simple yet delicious recipe for a Wild Garlic Roast Chicken. Jess only buys Sutton Hoo Chicken since moving to Suffolk! "I'm passionate about cooking and creating dishes that are as sustainable as possible”

This method of cooking chicken breast is speedy, self-saucing and perhaps surprisingly succulent. It will become a favourite (if not already one). Sage is not typically involved in a piccata, but I like how it imparts its flavours into the cooking fats, and subsequently the pounded, dredged chicken. Typically, I’ll serve sautéed spinach and mashed potatoes alongside.

When I’m in a ‘pie from scratch’ mood I use poached chicken, as to my mind this makes a superior pie – in this case, a freeform, pillow-shaped one that houses a serious quantity of succulent meat, waxy potatoes, and loads of nutty cheesy and silken cream. So a humble title, but actually quietly luxurious. As with most pies, this is best made in stages and requires some chilling time.

Conjure in your mind the heady hit of warm garlic butter as it spills out of a Kyiv, then transport that to soft, baked chicken balls and luscious, glossy grains of orzo, which effectively double as both carb and sauce. That’s what this dish is!

A roast chicken is the perfect meal for celebrating with family and friends, whatever the occasion. In this recipe, I show you how to make your roast chicken that little bit more special for your next celebratory roast.

Whilst our slow-grown Sutton Hoo Chicken may be the centrepiece of a roast dinner, it isn’t complete without these fantastic accompanying side dishes.

Whether it’s for a celebration, a Sunday gathering, or a simple supper at home, you can’t beat a properly roasted chicken. Crisp skin, juicy meat, and a vegetable trivet underneath to catch every bit of flavour - it’s simple food, done properly.

Warm and nourishing, this ramen features noodles bathed in rich homemade chicken broth, gently seasoned with miso and mirin. Topped with crisp pak choi, soft-boiled eggs and your favourite garnishes, it’s the perfect bowl to savour any day.

As the days settle into autumn why not make butternut squash soup. It’s a great meal to cook around Halloween and Bonfire Night and a good way to warm up fast when the days get colder .

This is a simple one pot dish that will bring comfort and joy to your kitchen table. It is the perfect warming dish for your family this autumn and winter. 

This warm and nourishing soup is perfect for winter lunches, topped with shredded roast chicken for protein and flavour. Ideal for making the most of your leftover roast chicken and using the nutrient rich stock you get from a Sutton Hoo Chicken.

A delicious chicken starter or a light lunch - ideal for over the festive season.

Carving a whole roast chicken may seem easy to some, but many people find it rather daunting. Read on for our how to guide and top tips to ensure you get the most out of your chicken.

This recipe from Annie Mae Herring (@theculinarybee) uses Sutton Hoo Chicken thighs, the marinade can be prepared the day before

This year we really wanted to take the stress out of cooking on Christmas Day and we are really excited by this amazing festive feast we have created for you all, including recipes for all the sides, and there is a time plan included so the stressful part has been done for you!

This recipe is a proper winter dish that lets good farming and good butchery shine, using simple ingredients treated with care. Perfect for a Sunday table or a cold evening when you want something comforting but still refined.

This cosy meal combines golden roast chicken with crispy autumn squash fritters and a warm, nutty sage-hazelnut butter sauce. It balances earthy flavours and crispy textures for a Autumn inspired dish that’s as delicious as it is satisfying!