• If we haven't had a roast chicken I like to prepare chicken for sandwich fillings nowadays using the pressure cooker. Using the trivet and basket it's possible to use the pressure cooker to steam the chicken breast.

  • One of my favourite flavour of curry when I order takeaway or go to an Indian restaurant is a Madras, usually chicken. It's a hot curry, normally listed just under Vindaloo for strength. According to a local curry house the Madras originates from southern India and its main ingredients are garlic, chilli and tomato purée.

  • Many recipes use chicken stock as part of the groundwork for a dish. In the past I've just bought chicken stock cubes or ready made stock purely because I didn't know how to make my own stock. Shop-bought stocks can have a salty taste which I'm not too keen on, especially the stock cubes. Nowadays I try to use every part of a whole chicken, including making the stock from the carcass. It makes me feel as though I've used the chicken we'd bought to its full potential.