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!

In this recipe, chicken necks are slow-braised until the meat slips effortlessly from the bone, then folded into a silky roux and shaped into crisp, golden croquettes. Served with fragrant thyme-infused aioli, they make a standout starter or a brilliant addition to a tapas-style spread.

Chicken hearts are one of the most underrated cuts, full of gentle sweetness, depth and a beautiful blush when cooked with care. Here, they’re slowly braised in red wine, sherry and herbs until meltingly tender, then served over soft, buttery polenta with a bright, herb-packed salsa verde to lift every bite.

In this recipe, chicken livers are dusted in warming spices, seared until just blushing inside, and finished in a rich, glossy sauce sharpened with mustard and Worcestershire. Piled onto hot buttered sourdough, it’s the kind of simple, fiery comfort that turns a handful of livers into something unforgettable.

Think of this as part of tidying up, not more cooking -  it takes less than five minutes to start. It’s delicious, deeply nourishing, and the best way to make the most of your roast. Perfect for soups, risottos, sauces, or your next roast’s gravy!

This recipe teaches you how to transform your giblets into a deeply flavourful gravy. By browning the heart and neck, and incorporating the liver into the sauce, you’ll create a rich, layered gravy that adds depth to your meal - all while embracing a zero-waste approach.

A beautifully old-fashioned dish: a whole deboned chicken stuffed with a rich mixture of sautéed livers, hearts, herbs and breadcrumbs, roasted until golden and served with a deep, homemade gravy made from the chicken bones and pan juices.

The perfect dish this Autumn. Delicious free range chicken served with roasted mixed vegetables.

Crispy Sutton Hoo chicken thighs meet a silky cavolo nero and basil sauce, stirred through Bold’s creamy cannellini beans for a bowl that’s equal parts comfort and colour. Finished with Parmesan and sage, it’s simple, wholesome food with big flavour — the kind of dish that feels special without making a fuss.

This back-to-school meal prep recipe is designed to make busy mornings and weeknight dinners easier. Toast your spices to release their essential oils and maximise the flavour of this aromatic chicken marinade. 

Step into summer with this simple roast chicken, served on a bed of roasted squash and smoky peppers tossed through nutty quinoa with a sprinkle of pomegranate for a pop of sweetness.  Finish with a drizzle of lemon and harissa yoghurt, marrying all the flavours of the dish together. 

This back-to-school meal prep recipe is designed to make busy mornings and weeknight dinners easier. With fresh herbs and chopped garlic, this classic South American sauce pairs perfectly with chicken.  This recipe uses chicken breast fillets, but they can easily be swapped for thighs, drumsticks or a spatchcock chicken. 

Anna Stanford has kindly shared with us this perfect mid week recipe - or perhaps a Friday night treat! After much experimenting Anna has cracked an easy recipe for delightfully crispy breaded chicken breasts, with a delicious garlic & herb butter either for dipping or drizzling. We can’t wait for you to try it!