Pan fried chicken supreme with mushroom and tarragon sauce

Main courseServes 2

Chicken and tarragon are a classic combination and this recipe from the team at East Yorkshire based Soanes Poultry does it to perfection. Perfect for a weekend supper with a chilled glass of wine this comforting dish using their ward winning chicken is quick to make and full of flavour. For more recipe inspiration visit

Chicken thighs KFC style

Main courseServes 2

‘Fake-aways’ have become a popular alternative to traditional take-aways over recent months and this Chicken Thighs version from award-winning Soanes Poultry ticks all the boxes! Pairing their high welfare meat with a delicious spice mix, this dish is packed with flavour and is a tasty alternative to the traditional version served buckets! Soanes Poultry is available from quality butchers throughout the region.  For more information and recipe inspiration visit  

Flat iron steak

Korean BBQ Chicken

Main courseServes 4

Dust of the BBQ and give this recipe from North Yorkshire based Herb Fed Poultry a try.  Using their flat iron chicken, which is completely de-boned and allows for quicker and more even cooking, this Korean style version pairs chilli paste with honey, garlic and ginger for a perfect alfresco supper with a kick! For more recipe inspiration and to buy their award-winning products online visit  

Soanes BBQ Chicken

Main courseServes 4

BBQ season is in fully swing so why not give this simple but delicious BBQ Chicken recipe from award-winning Soanes Poultry a try. Using their locally reared, high welfare chicken, this zingy recipe is quick and easy and will add a kick to your weekend supper at home. For more information and recipe inspiration visit their website

HECK Chicken Italia Lasagne

Main courseServes 6

Comfort food with a twist! Who doesn’t love a rich, homemade lasagne, and this version from Bedale based HECK uses their ever-popular chicken Italia sausages to create a lighter but no less delicious dish!  For more recipe inspiraton and to buy their range online visit

Summer Cous Cous, Pine Nut and Apricot Stuffing

Main courseServes 4

Think stuffing is just for wintery Sunday lunches – think again! This version from North Yorkshire based Herb Fed Poultry is perfect for the warmer months and is a fresh and exciting alternative that can be eaten hot or cold.  Perfect served with one of their free range birds.  For more information on Herb Fed visit  

Chicken Ramen

Main courseServes 4

Warmer weather calls for lighter suppers and this simple Chicken Ramen recipe from the team at East Yorkshire based Soanes Poultry hits the spot! Using their award-winning chicken reared on the Yorkshire Wolds, this quick and easy recipe is a perfect for a tasty mid-week supper For more information on where to buy Soanes Poultry visit their website  

Braised Chicken with Figs, Honey and Vinegar

Main courseServes 4

# Sprinkle the chicken legs with sea salt, cover and leave overnight. # Wipe and trim. # Heat the oil. # Add the chicken skin side down, colour for 6 minutes and add butter. # Turn over and seal. # Peel onions, trim root carefully and cut each into 4 quarters. # Surround the chicken with the onions. # Add the white wine and reduce by half. # Add the vermouth and the stock, be careful not to cover the chicken. # Bring to a simmer and sprinkle the chicken with the crushed peppercorns. # Put into oven at 180°c until cooked, about 30-40 minutes. # Meanwhile heat the honey and vinegar slightly. # Take the chicken legs and onions out and put to one side to keep warm. # Mix the sauce and the honey and vinegar together and reduce by half. # Put the figs, cut in half, in a clean large pan, cut side down. # Strain the sauce over the figs. # Baste frequently until just barely cooked. # Serve chicken leg with four half figs and 2 quarters of onion. # Add parsley to sauce, check seasoning and serve sauce over and around.

Belly of Old Spot Pork with Seared King Scallops, Dressed Baby Fennel and French Onion Puree

StarterServes 4

The day before, place the belly pork in a large oven-proof tray with a sprig of thyme, half a bulb of garlic (peeled), one onion and roughly chopped carrots and celery. Add chicken stock, bring to the boil on stove top, cover with foil and place in a medium oven for 4 hours. Once cooked, place on a flat tray topped with another flat tray and place a heavy weight on top before leaving in a fridge overnight. # When chilled, remove skin. Cut into 4 portions and return to the fridge. # Slice the onions, crush garlic and chop the thyme. Cook together slowly in a heavy-based pan until golden brown and the liquid has evaporated. Blend until smooth and pass through a fine sieve. # Blanch the fennel in boiling water for 2 minutes then refresh in ice-cold water. Cut into small pieces and dress in rapeseed oil, lemon juice, salt and pepper. # Pick the garnishing herbs from their stalks and leave them in iced water. # Heat a non-stick frying pan with olive oil until smoking hot and place the belly pork in skin side down. Put in the oven for 8-10 minutes. # Gently warm the onion puree in one saucepan and the fennel and dressing in another. # Sear scallops in hot frying pan with foaming butter for 11/2 minutes on each side. # Spoon the onion puree onto the plate, place the belly pork skin side up and garnish with warm fennel, scallops, chopped tomato and herbs serve immediately.

Local Chicken Breast with a Pine Nut and Yorkshire Blue Cheese Centre, served with Red Currant Jus

Main courseServes 1

# Peel and chop the potato and boil in slightly salted water until soft, then mash with butter, salt and pepper. # Cut the chicken 3/4 of the way in at the side, fold open and make a little slit in the bigger half, fill with the pine nuts and cheese and fold the flesh back over to seal in the mixture. # Pan fry the chicken then cook in the oven at 175 deg C for about 8minuites. # To make the Jus, melt the red currant jelly in a pan with just a splash of red wine and reduce until half the original amount. # Cut the red onion into quarters and roast with oil salt and pepper until soft, serve on the side. # Serve the chicken cut at an angle with the centre on display and spoon on the red currant jus.

Fennel Chicken and Grapefruit Summer Salad

Main courseServes 2

To cook the chicken:

# Heat up a griddle pan. # Take the chicken breasts and lie them flat on a board. # Open them out and then cut a slit down the side to open them more into a butterfly shape (this is called butterfly cut chicken). # Serve with the Salad and enjoy.