I am looking for ideas or recipes to make with chicken thighs. I bought some for a barbecue chicken recipe that I really liked, but no one else in my family enjoyed. It seemed to be the different texture of the dark meat. Now I have several pounds in the freezer I eventually need to use for something.

I have been looking online, and most chicken thigh recipes are some variation of cooked chicken thighs whole, baked or fried, with some kind of sauce on them.

I am wondering if anyone has recipes that use them in a way that the texture of the meat is less obvious or maybe ways of preparing them that would make them less chewy. I love the richness of them, and they are cheap, so I hope I can find ways to keep making them.

There are many tips or techniques that are strongly recommended for cooking, but it's hard to know which are evidence based and which are just passed along because that's what people always do.

Which are the tips that need more evidence?

Here are two that I struggle with, about stainless steel pans:

1. Water drop test / leidenfrost

People say that if you get your pan hot enough to get the leidenfrost effect and then add the oil you'll have less problems with sticking. My problem with this is that it means the pan gets very very hot - much hotter than it needs to be for most uses. My other problem is they all say "Look, I'll cook eggs and they won't stick" and those videos either have a ton of cuts, or the eggs stick and you can see the person pushing with a spatula to get rid of the stick, or their "scrambled eggs" is really a chopped omelette.

2. Heat the pan before adding oil. I don't understand this. Again, people say it helps prevent sticking, but they use some argument about "pores" which just feels hokey. I add cold oil to a cold pan and bring it up to temperature before adding food so the pan and oil are both at the right temperature, and food sticks and then releases, because that's how stainless pans work.

I'm aware I could be completely wrong here and that there may be a good evidence base for these, but they don't seem to work based on how I cook.

I don't think this one is uniquely British, but Yorkshire Puddings are one of my favourite Sunday Roast parts. There are probably 200 different ways to make them. I thought it would be a fun thread to post for the best recipes, if you're so inclined.

If you've never cooked or eaten one, do so, you're in for a treat. They go perfectly with veg and gravy.

My very basic recipe:

*200g plain flour
*3 eggs
*300ml whole milk

Place all in a mixer, whisk it for a solid 3 minutes. Chuck it in the fridge for 15 minutes in an easy pour jug.

Fire up the oven to 200C. Grab a 12 space muffin tin. I know, crazy me, eh!? A muffin tin for Yorkshire's!

Put 1/2 of a tea spoon of vegetable oil into each muffin section (spot the non-chef, not sure what they're called). Put it in the oven to get hot.

Once the oven is at temperature and the oil is bubbling, take out the muffin tin and put the mixture evenly into each section. Put it straight back into the oven and do NOT open the door again for 25 mins. At that point, they will be done. If you do open the door, they will fall flat.

That's it, perfect basic Yorkshires. Put them on your roast dinner and fill it with gravy.

Over to you good folk!