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. 

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.

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.

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 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.

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.

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.

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. 

The perfect Sunday lunch for a summers day, ideal to share with friends. Garlic & Basil 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 vibrant meal that captures the essence of summer. The roast chicken is beautifully glazed with sweetened balsamic, elevating the flavour of the chicken which is perfectly paired with the sweet smokiness of the griddled peach and courgette.

This zingy 3 rice chicken salad dish is stuffed with all kinds of delicious ingredients and is bursting full of flavour. Perfect to take as a picnic salad and great for mid-week dinners, summer BBQ's and dinner parties.

We absolutely love this summer roast chicken recipe with seasonal courgette and watercress. The fresh zingy lemon orzo means it just perfect f you were looking for a summery, fun alternative to the traditional roast.