Chicken & Poultry

Plump, skin-on fillets with a clean flavour. Versatile enough for any recipe in the book.

Lean chicken burgers, lightly seasoned. A lighter alternative on the barbecue.

Boneless, skinless fillets ready to go. Pan-fry, stuff, wrap, or slice for stir-fry.

Skin-on drumsticks and thighs — the most flavoursome parts of the bird. Roast, barbecue, or braise.

Neat cubes of breast meat, ready for curries, stir-fries, and skewers. No prep needed.

Rich, gamey breast with a layer of fat that crisps beautifully. Score the skin, sear fat-side down.

Wild, lean, and deeply flavoured. Roast whole or use the breasts for a quick pan-fry supper.

Whole free-range bird, trussed and oven-ready. Roast with lemon and thyme for the perfect Sunday.