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.