1 red pepper
1 green pepper
1 yellow pepper
1 onion
8 cherry tomatoes
4 medium-sized carrots
2 chicken breast fillets
Cajun seasoning
Couple sprigs of rosemary
Extra virgin olive oil

1. Firstly preheat your oven to 200C / 400F / gas mark 6.

2. Get a medium-sized pan of hot water on the go. Peel the carrots, then chop them lengthwise into around 4 sticks, place in the pan for around 10-15 minutes until slightly tender.

3. Whilst the carrots are cooking, roughly chop up the red, green and yellow peppers. Peel and chop the onion, again into rough pieces. Halve the cherry tomatoes. Place all the vegetables into a roasting tin / dish, drizzle with olive oil and give them a quick mix with a fork ensuring that all the vegetables are coated in the oil. Don’t overdo it with the oil it will be too greasy if you do. Add a couple of sprigs of rosemary to the vegetables then pop into the oven for around 35-40 minutes.

4. Drain the carrots when cooked then add them to the vegetables in the roasting tin / dish. Return the vegetables to the oven to carry on cooking.

5. Fifteen minutes before your vegetables are due to be taken out, chop each chicken breast into bite size pieces then place in a bowl. Drizzle the chicken with olive oil, then add a good sprinkling of Cajun seasoning (around 1 – 1 1/2 tablespoons). Mix the chicken well with a spoon ensuring all chicken is coated well.

6. In a medium frying pan / skillet, add a dash of olive oil then cook the chicken pieces over a low to medium heat until all the chicken is cooked through properly, this will take around 8-10 minutes. Remove from the heat.

7. By now the vegetables should be cooked, remove them from the oven, and add the cooked Cajun chicken pieces in the roasting tin / dish. Give a gently stir so that the chicken pieces are mixed in.

8. Serve at once and enjoy!

4 large chicken quarters/legs
200g / 7oz natural yogurt
1 teaspoon grated fresh root ginger
2 crushed garlic cloves
1 teaspoon garam masala
2 teaspoons ground coriander
1/4 teaspoon ground turmeric
1 tablespoon tandoori spice powder
4 tablespoons lemon juice
1 tablepoon vegetable oil
salt

1. Place the chicken in a non-metallic ovenproof dish and make 4 deep slashes in each piece of chicken. Put aside.

2. In a bowl mix together the yogurt, ginger, garlic, garam masala, ground coriander, turmeric, tandoori spice powder, lemon juice and oil. Season with salt and spread the mixture over the chicken pieces to cover. Cover and allow to marinate as long as possible (overnight if time allows).

3. Preheat oven to 240C (475F), Gas mark 9.

4. Place the chicken into the preheated oven for around 20-30 minutes or until cooked through. Remove from the oven and serve hot.

5. These tandoori pieces of chicken go great with rice or lemon wedges on the side.

3 large chicken fillets, diced
3 shallots, finely chopped
3 garlic cloves, finely chopped
1 small red pepper, finely chopped (optional)
1 tablespoon sunflower oil
3 tablespoons red Thai curry paste (from a jar)
2 teaspoons galangal paste (from a jar)
400ml / 14 fl oz coconut milk
1 tablespoon fish sauce
1 teaspoon muscovado sugar
3 dried kaffir lime leaves
Coriander leaves (optional)

1. Fry the garlic, shallots and red pepper in the sunflower oil, in a medium saucepan for 4 minutes or until soft. Add the Thai curry paste and galangal and cook for 1 minute.

2. Add the coconut milk, fish sauce, sugar and lime leaves to the saucepan and bring gently to the boil. Stir in the diced chicken fillet pieces, cover the saucepan and simmer gently for around 30 minutes or until the chicken is cooked through.

3. Great served with Basmati rice or hot curried rice, and a delicious naan bread. Garnish with a coriander leaf.

750g / 1 1/2lb boneless, skinless chicken breasts (cut into 1 inch cubes)
3 tablespoons plain natural yoghurt
2 tablespoons tomato puree
1 small onion, finely chopped
1 inch piece of fresh root ginger, peeled and grated
3 crushed garlic cloves
1 tablespoon paprika
1 teaspoon ground cumin
large pinch of cayenne pepper
4-6 metal skewers

1. To make the marinade combine the yoghurt, tomato puree, ginger, garlic, onion, paprika, cumin and cayenne pepper in a large bowl.

2. Place the chicken in the marinade, mix well ensuring that all the chicken is coated. Cover and marinate in the fridge for as long as you can, but at least 1 1/2hrs (overnight is best if you have time).

3. Preheat the grill.

4. Thread the chicken on to each skewer, then place under the hot grill (at least 4 inches away from the heat) and grill for around 3-5 minutes on each side or until the chicken is completely cook through. Serve.

*These chicken tikka pieces go great with cucumber raita or why not try them inside a pitta bread with a crisp salad.

1kg chicken wings
4 tbsp ketchup
4 crushed garlic cloves
3 tbsp soft brown sugar
2 tbsp sweet chilli sauce
4 tbsp dark soy sauce

1. Preheat the oven to 200C / 180F / Gas 6.

2. Using a large bowl, mix together the garlic, soft brown sugar, ketchup, sweet chilli sauce and soy sauce.

3. Tip the chicken wings into the bowl and toss well, ensuring all the wings are coated. Transfer them to a large roasting tray and spread out.

4. Place the roasting tray on the middle shelf of the oven and roast for around 40 minutes until completely cooked through.

5. Serve and enjoy.

*These sweet and sticky chicken wings taste great with creamy coleslaw on the side.

1 free range chicken (quartered)
3 tbsp lemon juice
4 tbsp clear honey
olive oil
4 sprigs fresh rosemary
salt and pepper

1. Preheat oven to 200C.

2. Heat enough olive oil in a frying pan to fry the chicken pieces until golden (fry for around 10 minutes, turning).

3. Remove the chicken quarters and transfer them to a casserole type dish, leaving the juices behind.

4. In the frying pan add the lemon juice, honey and rosemary and simmer for approx 4 minutes. Pour the simmered juice over the chicken quarters, season with salt and pepper, place lid on casserole dish and cook in the oven for 25-30 minutes or until juices run clear. Perfect!

500g (1¼ lb) skinless, boneless chicken breast fillets, cubed
1 tablespoon dried crushed chillies
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/2 teaspoons garam masala
1 1/2 teaspoons salt
1 1/2 teaspoons minced root ginger
2 cloves garlic, crushed
5 large tomatoes, seeded and chopped
125g (4¼ oz) natural yoghurt
125g (4¼ oz) butter
2 red peppers, sliced
2 onions, thinly sliced
4 tablespoons double cream
good handful chopped fresh coriander

1.  Firstly make the yoghurt mixture by mixing the chillies, cinnamon, nutmeg, cloves, garam masala, salt, root ginger, garlic, tomatoes and yoghurt together in a large bowl.

2. Stir the chicken pieces into the yoghurt mixture and let it marinate in the fridge for 30 to 60 minutes (if time allows).

3. Melt the butter in a large frying pan on medium heat and cook the red pepper slices and onion until the onion begins to turn golden brown (around minutes), stirring occasionally. Add the chicken and marinade to the frying pan. Cook for 5 to 10 minutes until the chicken firms and is no longer pink in the centre.

4. Increase heat to medium high and mix in the cream and coriander. Cook until the mixture just begins to boil, stirring continuously. Serve immediately

1 lb boneless / skinless chicken breast, cut into 1 inch pieces
1 tablespoon cornstarch
2 teaspoons light sesame oil
4 tablespoons green spring onions, chopped with tops
2 crushed garlic cloves
1 teaspoon crushed red pepper flakes
1/2 teaspoon powdered ginger
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup dry roasted / cashew peanuts
4 cups cooked rice, hot

1. Combine the chicken and cornstarch in a small bowl. Ensure all chicken is coated.

2. Heat the sesame oil in large non-stick skillet or wok on a medium heat, then add the chicken. Stir fry for 6-7 minutes or until the chicken is no longer pink in the middle. Place chicken pieces in a bowl.

3. Add onions, garlic, red pepper and ginger to the skillet and stir fry 15 seconds. Remove from heat.

4. Combine the vinegar, soy sauce and sugar in small bowl then add to the skillet. Return the chicken to skillet. Stir until chicken is well coated. Then stir in the nuts. Heat thoroughly, stirring occasionally.

5. Delicious served with hot rice.

250ml (1 cup) coconut cream
4 tablespoons green curry paste
4 chicken breasts (chopped into small pieces)
250ml (1 cup) coconut milk
4 Thai eggplants cut into chunks (optional)
2 tablespoons brown sugar
2 tablespoons fish sauce
4 lime leaves (kafir)
1-2 large red chillies, sliced
coconut milk or cream for drizzling

1. Place a wok or large frying over a low heat, add the coconut cream and let it come to the boil. Stir it until the oil separates out. Be careful not to let it burn.

2. Next add the green curry paste, and stir for one minute.

3. Add the chicken breast pieces and cook until it turns opaque and it nearly cooked. Add the coconut milk and eggplant. Cook for a couple of minutes until the eggplant is tender.

4. Add the sugar, fish sauce, lime leaves and half of the basil then mix well together.

5. Garnish with the chopped chilli and a drizzle of coconut milk or cream. Serve with rice.

3 tbsp vegetable oil
1 large onion, chopped finely
1 tbsp tomato puree
3 garlic cloves, crushed
400gm tin of chopped tomatoes
1/2 tsp ground coriander seeds
1 tsp ground turmeric
1/2 tsp ground cumin seeds
1/2 tsp chilli powder
1/2 tsp garam masala
1 tsp red wine vinegar
1 red pepper, chopped
500g / 1 lb 2oz cooked chicken, in bite sized pieces
sprigs of fresh coriander (optional)
salt

1 In a large frying pan (skillet) heat the vegetable oil, then add the onion and garlic, fry until they are golden.

2 Next add the tomato puree, chopped tomatoes, turmeric, coriander, cumin, chilli powder, garam masala and red wine vinegar. Stir well until fragrant.

3 Add the chopped red pepper and stir for around 3 minutes or until the pepper has softened. Stir in the cooked chicken and add salt to taste.

4 Simmer the mixture gently for around 5-8 minutes until the chicken is heated right through.

5 Serve at once and garnish with a spring of fresh coriander (optional).