I don’t even know why I keep turning my chicken into a ballotine, but somehow this ghetto gourmet method always comes out tasting insane. It’s juicy, flavorful, and lowkey a sneaky way to pack in ...

It is fiddly, but not difficult, to bone out a chicken. Then you can stuff it with all sorts of wonderful mixes which can be sliced warm or cold and the results are nothing short of spectacular!

This week’s recipe is by Glenn Roach, Regional Executive Chef of the Surf & Turf restaurants situated in Macdonald Rusacks Hotel, St Andrews & Macdonald Holyrood Hotel, Edinburgh. The Surf & Turf ...

Nick Atkins is a Michelin star trained chef who perfected his skills in the kitchens of the Academy of culinary arts, Chewton Glen Hotel, Pebble beach restaurant and private homes of high profile ...

Preheat the oven to 200C and line a baking sheet with parchment paper. Mix the spinach with the olive oil and pepper. Open the chicken fillets, fill them with the spinach and wrap them tightly in ...

Christmas dinner is the most important meal of the year so we've teamed up with Cibo in Mold to bring you all the tips to make sure a burnt bird and soggy vegetables are a thing of the past. Chef Ian ...

Once again, Kaitlin Steinberg is eating her way through Houston and counting down her 100 favorite dishes as we work our way toward our annual Menu of Menus® issue and culinary extravaganza. She’ll ...

With its colourful, pistachio-studded filling, this ballotine makes an excellent centrepiece for a buffet party. 494 cals per serving. Serves 10. YOU WILL NEED 2kg/4lb chicken, boned 4 thin slices ...

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