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.

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.