Pork, sweet potato and miso soup (tonjiru) | This porky soup is a hearty winter dish that’s popular in Japan – you could make it using chunks of pork belly or small pieces of pork spare ribs cut through the bone, but you’d need to increase the cooking time accordingly. You could even use pieces of chicken thigh fillet; this is a highly adaptable recipe. For a meal in a hurry, you can’t beat using the frozen, thinly sliced pork belly you find in the freezer section of good Asian grocers. It’s…

Beef and lemongrass wrapped in betel leaf | These delicious morsels by Sydney chef Luke Nguyen will make a great addition to your barbecue repertoire. While the traditional Vietnamese recipe uses beef, you could easily substitute chicken, pork or even prawn. Serve as an appetiser or entree.

Chicken rissoles | Rissoles are a very popular dish in Malta and here Karmen Tedesco share her recipe using chicken. You could also use pork, beef or even turkey mince. They're just as delicious served cold as they are warm, so make great snacks the day after.

Lighter chicken, bacon and leek pies | This chicken pie is easy to make and still feels like a proper pie - even though it's lower in calories. Serve with steamed veg, it's so filling you don't need anything else.For this recipe you will need two individual pie dishes (about 400ml/14fl oz).Each serving provides 344kcal, 41g protein, 12g carbohydrate (of which 8g sugars), 14g fat (of which 6g saturates), 3g fibre and 1.5g salt.

Vietnamese barbecued spatchcock with stir-fried green beans | Weighing in at little more than half a kilo each, spatchcocks, or baby chickens, make the perfect size meal for two. They're even better if you like cooking and eating meat on the bone. Being quite small, spatchcocks cook quickly but this recipe would work just as well with a normal-sized chicken, too; just increase the cooking time to account for the extra weight.

Korean chicken skewers (dak san-jeok) | Traditionally cooked over a charcoal grill, these chicken skewers can also be cooked in a chargrill pan. In Korea, the ends of the chicken and vegetables are trimmed after cooking to make a uniform shape. Try other ingredients than suggested in this recipe, such as beef, seafood or shiitake mushrooms seasoned with soy sauce, sesame oil and sugar.

Chicken panucho (panucho de pollo) | The panucho is one of the most loved Mexican street foods of the Yucatan peninsula, with its crispy base, smooth black bean paste, fresh salad and brightly flavoured pickles. Traditionally topped with shredded turkey, this panucho recipe uses chicken treated by an achiote and chocolate spice mix, adding even more dimension to the dish. The preparation method for the chicken also leaves you with a few litres of great chicken broth you can use in another…

Chicken with Champagne and mushroom sauce (poulet au Champagne et champignons) | Stage 6 – Arras/Reims: The extraordinary sparkling wines of the Champagne region are famous and loved the world over. In cooking, these wines impart delicate flavour to a dish. This lovely recipe, featuring Champagne partnered with chicken and small mushrooms, is easy to make but fancy enough for a special occasion.

Chinese New Year chicken and pomelo salad with a sweet plum dressing | The chicken in this salad is “white cooked chicken”, a wonderful recipe to master. As well as this delicious salad it is the perfect base for the food dept’s crispy skin chicken with five-spice salt and sweet vinegar dressing. But don’t be afraid to duck into your local Chinese barbecue kitchen and pick up a chicken to make things even easier.

Chicken masala kebabs (murg masala) | Roasting and grinding your own spices will make all the difference to these Indian chicken masala kebabs. While in this recipe they are cooked in the oven, they would also work well on the barbecue. You will need to soak the skewers for 30 minutes before threading to prevent them from burning during cooking.

Bresse chicken with red wine vinegar | A little jewel of French family cuisine. Again the success of this recipe depends very much on the quality of the ingredients. Try to choose free-range or organic chicken and also a good red wine vinegar, the best I’ve found was red wine cabernet sauvignon vinegar from Waitrose. The cooking time will depend entirely on the sourcing of the chicken, factory produced will take 15­–20 minutes, free-range/organic 30–40 minutes. Planning ahead: The dish can…

Baked chipotle chicken with black bean guacamole | Mexico's most defining ingredient is the chilli and there are over 100 varieties used in Mexican food. In this recipe, I have used chipotle paste which is made from the chipotle, a smoke-dried jalapeño chilli. The chipotle chilli imparts a mild heat, yet earthy and smoky flavour, and the paste is readily available in supermarkets along with the jalapeño chillies in the Mexican section. The black bean guacamole is made with a classic avocado…

Palestinian sumac chicken with sautéed onions (msakhan) | “Bread is so important in the cooking of the Middle East and there are breads that are particular for breakfast, lunch and dinner. The bakers in Amman come from the many countries that surround Jordan, and many are refugees, but bread is a reminder of who you are and where you are from. This recipe is based on a bread called taboun from Palestine: chicken spiced with cinnamon, nutmeg and sumac is placed on lightly caramelised onions…