Preheat the oven to 180°C. Heat the butter in a saucepan and add the honey, mustard, salt and masala. Bring to the boil and cook for 1 minute. Place the chicken portions in a baking dish and pour the ...

Mix all of the glaze ingredients together in a small bowl. Score the chicken legs, using a sharp knife, with three slashes across the skin, cutting into the meat a little bit. Sit the legs ...

Spatchcocked chicken takes far less cooking time than a regular roast, so this honey mustard chicken can be ready in no time. Preheat the oven to 240C/450F/Gas 8 (220C fan). Place the chicken ...

A honey mustard glaze gives chef John Currence's grilled chicken a sweet, tangy coating. Turn a weeknight chicken dinner into something special by marinating bone-in chicken pieces with soy sauce ...

These crispy baked chicken tenders are guaranteed to be a hit with the whole family. Ready in just 35 minutes, they’re the ...

1. Cut the quail on the back and beat off. 2. Prepare the marinade: garlic, dry ginger, grainy mustard, regular mustard, ...

But Mum’s crumb-y chicken is not crummy at all. That’s why I call my version of this retro classic, “crispy mustard chicken with breadcrumbs,” so there’s no misunderstanding. But there’s another ...

2. In another small bowl, whisk the eggs. 3. Blitz macadamia to fine crumbs. 4. Mix macadamia crumb and desiccated coconut in another shallow dish. 5. Slice chicken into bite size strips. 6. Heat 1 ...

1. Preheat the oven to 190°C. 2. Cut the shallots in half and place them in a baking dish with the potatoes. Drizzle with ...