Chicken.  Long gone are the days when it was so expensive that every child would choose it as a special meal for their birthday, to replace the endless much cheaper British lamb and beef.  That seems an impossible notion, and the difficulty now is not the price but to get some idea of how the bird has been reared.

Chicken is massively cheaper than it was (even most of the ethically reared birds, I would guess, at least relative to living standards).  It is also one of the easiest (and sometimes one of the most recognisable!) of meats to buy in an unfamiliar country where one’s language skills are limited.  However its very availability means that the problem may be to ring the changes as to how is it dished up sufficiently often that the cook does not get the complaint “Chicken again?”.

Here are some recipes to set you firmly on a path to plaudits not complaints.

Happy, quick, and easy cooking, and – bon appétit!

Anna

Warm chicken and celeriac salad – can also be eaten cold, or even hot!