For a variation on this dish, skip the frying step, and wrap the chicken thighs in the prosciutto and throw them straight in the oven.

Cooking this pork slowly makes for a wonderfully tender roast that's heavily scented with the flavours of cinnamon and star anise.

It's safe to say Hugh Wennerbom knows a thing or two about roasting chicken. The man behind Holmbrae chickens shares his tips for beautifully crisp skin with a side of garlic and thyme vegetables.

What goes better than lamb with mint? A preserved lemon dressing makes a fine addition.

"This is all about the quality of your pork. Seek out heritage-breed black Berkshire pigs that have been raised humanely and it will make all the difference," says Dave Verheul. Begin this recipe a day ahead to marinate the pork.

The yoghurt helps slowly tenderise the chook, producing super-moist, pull-apart chicken flesh with a caramelised skin. You'll never look back.

Wow your dinner guests with this dish.

Baking a whole chicken in paper makes for a beautifully juicy bird. Serve it with plain couscous to soak up all the juices.

This deconstructed mushroom, onion and fennel omelette is made to be a side for braised lamb shoulder.