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Even the word pie is comforting. But then, it would be hard to deny the very real lure of pastry, especially when, as here, you know… Read on

This recipe says it all. You need no more than a few minutes to load up a couple of freezer bags with ribs and chicken, oils and unguents… Read on

This is the perfect recipe for using leftover chicken or turkey at any time. A jicama is sometimes known as a Mexican potato, though… Read on

These are not even remotely fancy: the "Ritzy" of the title refers to the crackers of the same famous name. I make crumbs out of them,… Read on

I took it into my head one day that I wanted to marinate and cook some chicken with the flavours of a traditional sage-and-onion stuffing.… Read on

This may sound a kind of fancy thing to be making at the end of a working day, but it is fabulously easy, fabulously quick and everything… Read on

Since it's easy to buy chicken breast ready-cooked, that's what I generally use, but obviously if you've got a leftover chicken in… Read on

This started off life as a reworking of Coronation Chicken, that mixture I can't help liking, against all contemporary culinary strictures,… Read on

This is one of those recipes you just can't make once: that's to say, after the first time, you're hooked. It is gloriously easy:… Read on

This came about the way most of my favourite food has come about, by greedy opportunism. I had some cold chicken in the fridge, a… Read on

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