“Is it a risotto if you donʼt stir it? Iʼd love to know your views,” says Matt Preston. This recipe is from Yummy, Easy, Quick by Matt Preston with photography by Armelle Habib (published by Plum, RRP $39.99).

“The inspiration for this one comes from my grandmother. She was an incredible cook, and I can remember the delight when she made her pastel de pollo or chicken pie," says Danielle Alvarez.

This one-pan roast will bring the whole family together. You’ll need kitchen string for this recipe.

This coconut, chicken and egg curry is the winter warmer you never knew you needed.

Weeknight dinner has never been easier thanks to this basil stir-fry recipe.

The classic chicken and corn soup recipe gets a Matt Moran makeover.

“This South East Asian salad balances hot, sweet, sour and salty flavours," says Shannon Bennett. Lemongrass and coconut chicken larb

“You really can make wholesome chicken soup in just half an hour," says Michelle Bridges. This is an edited extract from 12WBT Low-carb Solution by Michelle Bridges (published by Macmillan Australia, RRP $36.99).

Make the most of your chicken marylands with this end-of-season recipe.

“I’ve used chicken thighs, but if you’ve got breasts or leftovers, happy days. No mushrooms? Use capsicum, carrots or peas." – Jamie Oliver

“No bay leaves? It’ll still be tasty without," says Hayden Quinn.

Crumbed chicken can be frozen for up to 3 months, or stored in an airtight container in the fridge for up to 3 days.

"Pomegranate molasses and sumac create a beautifully sticky glaze – you could also cook it on the barbecue, but turn the chook frequently so the glaze doesn’t burn." – Matt Moran

This Vietnamese classic packs flavour and nutrition, and can be prepped for later.

The homemade chicken broth elevates this recipe, and can be frozen for up to 3 months in an airtight container.