“We Vietnamese have a chicken dish we call ‘Walking Chicken’, which has a beautiful yellow hue to its skin, and at every table over Têt you’ll see a whole poached chicken (mostly home-raised and so only eaten on special occasions), traditionally served with a very simple salt, pepper and lime dipping sauce, I’ve revamped this idea, playing homage to the yellow-skinned fowl we have in Vietnam with this turmeric heavy marinade that stains the crispy skin as it roasts. Trust me – this will become your new favourite roast chook.” – Khanh Ong

Phoebe Wood's chicken with creamy mustard and sage sauce recipe is great for whipping up for unexpected weekend guests.

“A special dish enjoyed among the Indonesian Chinese community on Java island, especially at the end of Lunar New Year. Lontong cap go meh is typical of the cross-cultural influences that have shaped Indonesian cuisine over the centuries. ‘Cap go’ means 15 and ‘meh’ means night, signalling the end of two weeks of celebrations. This is an easy way to make a one-pot curry with delightful layers of flavour. To make it vegan, replace the chicken and shrimp with tempeh and tofu.” – Petty Elliott

Chicken thighs are the perfect choice of meat for this recipe – succulent and ready to absorb all flavour. This is an edited extract from Yummy Easy Quick Around the World.

Bubbly, cheesy pasta bake is always a crowd-pleaser, especially when loaded with fresh herbs and tomatoes, and hearty chicken. Bonus points for tasting just as good (if not better) the next day.

This creamy potato curry encapsulates classic Malaysian flavours, carefully curated by Georgina Esdaile.

Punchy, herb-loaded meatballs bob around in a zingy broth that's equal parts fire and spice. Why not make an extra batch for later?

The classic roast chicken takes a trip to the Med, returning as this hearty, colourful and flavour-packed version by Georgie Esdaile.

Let’s go retro, people! This old-school dish was a hit in the ‘70s, and we’ve brought it back with this quick and easy version that’s a breeze to prepare.

Make weeknight dinner parties exciting again with Phoebe Wood's chicken, mushroom and parmesan spaghetti recipe.

Phoebe Wood's soy and star anise braise drumsticks will have your guests coming up for seconds. Thye're easy to whip up and extremely flavoursome.

Pack an extra punch of flavour this weekend with Phoebe Wood's delicious crispy chicken tacos with tomatillo & jalapeno salsa.

Celebrate the weekend with Anjum Anand's mouth-watering Tandoori chicken skewers with fresh mint yoghurt dressing.

“Great satay comes from cooking the meat right (do it like yakitori, charred but still tender) and good peanuts. If you don’t know how to find a good peanut, look at the price. The most expensive peanut might not always be the best, but price is generally a decent indication of quality.” – Junda Khoo. You'll need to start this recipe at least 4 hours ahead, and you’ll need 25-30 bamboo skewers.

"There’s something about smothered chicken that does something for me. The fun of watching the oil pop as the chicken fries in the Dutch oven and the smell of fried chicken slowly cooking in a creamy, fragrant broth just takes me back to afternoons in my mama’s house, when she’d cook for the family after long days of work. Now I’ve raised my own kids, and whenever they come by the crib, I like to give them a taste of this good old-fashioned home cooking."