This gorgeous Mediterranean Chicken recipe was featured in Waitrose Weekend wines the other day, expertly paired by Philip Scholfield with a bottle of Pure.

Think simple. Think quick. All the taste and comfort of a traditional chicken pot pie style casserole with much less time and effort.

David to turn on his oven to make this Provencal Braised Chicken. The chard and cannellini beans alongside the chicken make for a colourful dish that will have your tastebuds thinking of Tuscany or Provence.

Tender chicken and ham chunks with leeks in a creamy sauce topped with flaky puff pastry. Serve the pie with green beans, broccoli or peas and a large glass of white wine.

Ras El Hanout is a spice blend essential to Moroccan cooking and critical for a traditional lamb and chicken couscous recipe. The name translated literally means ‘head of the shop’ for which actual mixtures vary, and in some cases, maybe closely guarded family secrets.

With the taste of an all day slow roasted cassoulet, this quick and easy version is great any day of the week. Tender chicken breasts with creamy cannelllini beans and wild mushrooms is a definite win at the table.

This savoury recipe for Saffron Chicken comes from the Mirabeau Wine kitchen in the Var. The chicken is matched with an easy side dish of potato and courgette (zucchini).

What a fabulous introduction to family cuisine involving your little ones in the kitchen with a child’s play approach to cooking their supper. This is David’s adaptation of salt-roasted chicken from an amazing cookbook designed for children. Read more on David’s day of play exploring La Cuisine est un jeu …

A lovely summer salad that’s really easy to make and is even tastier if you make it the night before. Basil and parsley are the key herbs for the recipe but, living in the South of France, I often add verveine to give it a more lemony taste.

This is a classic French dish using rabbit and Dijon mustard but, if you really don’t want to cook rabbit, then substitute chicken thighs.