We favour the rich flavour and darker flesh of free-range, roast chicken legs. The brown meat is far richer in flavour than the white. Economically priced and endlessly versatile, one leg is ideal for one portion. Whether you’re planning to pot-roast with wine and herbs or slow-bake with crisp skin, chicken legs are a winner every time.

Inspiration by Chef Val Warner
"A whole chicken leg, usually divided in two, is often a hard thing to find, a thigh or leg always leaving me wondering where the other bit has gone.

I like a whole leg oven roasted with a handful of fresh sage and rosemary, butter, a dash of white wine and a lot of garlic, served simply with French fries.

Brilliant on the grill with fresh thyme and garlic all dusted with smoked paprika and given an occasional spray (from a squeezy bottle) of equal parts olive oil, water and lemon juice - this produced a memorably joyful dinner in Portugal.

A go to dish at home is whole chicken, legs cooked in a cast iron pot with onions, smoked bacon lardons, whole tart apples, cider and brandy. Lift them out carefully and serve with the whole apple steaming beside. A joy!

Try slashing the leg and marinating in fish sauce, pounded garlic, chillies, a little jaggery or sugar, finely pounded lemongrass and coconut milk and then grilling over charcoal. Delicious!

So too a barbecue sauce containing roast and puréed pineapple with chipotle chilli, slapped on and grilled is just phwoar!"