Intro -- Also available -- About The Author -- Title -- Contents -- Introduction -- Basics -- Buying, storing and preparing poultry -- Different types of poultry -- Different cuts of poultry -- Jointing a chicken -- Removing the wishbone -- Trussing poultry -- Spatchcocking a whole bird -- Butterflying a chicken breast fillet -- Trimming chicken wings tomake drumettes -- Mincing chicken -- Preparing chicken livers -- Carving a whole chicken -- Carving a large bird -- Carving a chicken Chinese-style -- Stocks -- White chicken stock -- Brown chicken stock -- Duck confit -- Flavours for poultry -- Buying, storing and preparing meat and game -- Terms to describe meat and game -- Cuts of beef -- Cuts of veal -- Cuts of lamb -- Cuts of pork -- Cuts of venison, rabbit and goat -- Suitable cooking techniques for cuts of meat -- Tunnel boning a leg of lamb -- Butterflying a leg of lamb -- Trimming a beef tenderloin -- Frenching a lamb rack or cutlets -- Tying meat for cooking -- Perfect pork crackling -- Carving a leg of lamb -- Beef stock -- Flavours for meat and game -- Rubs and marinades -- Sauces -- Accompaniments -- Useful utensils -- Frying and Sautéing -- Chicken with tomatoes, capers and basil -- Spicy chicken stir-fry -- Chicken, mint and pea risotto -- Thai chicken cakes -- Pine nut, parmesan and parsley stuffed chicken -- Chicken schnitzel -- Duck breast with chargrilled vegetables and red capsicum sauce -- Chicken pad thai -- Portuguese rice with chicken -- Chicken meatballs in fresh tomato sauce -- Pan-fried duck confit with baby beetroot salad -- Herbed chicken fingers with lemon mayonnaise -- Chicken satay -- Chicken paella -- Chicken liver pâté with marmalade and melba toast -- Chicken pasta with basil and lemon -- Chicken san choy bau -- Thai-style chicken fried rice -- Duck breast with wild rice -- Veal medallions with salsa verde.

Veal saltimbocca -- Beef stroganoff -- Crumbed lamb cutlets -- Teriyaki beef -- The perfect beef steak -- Steak with béarnaise sauce -- Veal cutlets with apple mustard remoulade -- Lamb stir-fry -- Pork cutlets with juniper and sage -- Veal schnitzel with apple coleslaw -- Pan-fried lamb with quince sauce -- Beef and allspice kofte -- Veal parmigiana -- Pork san choy bau -- Home-made pork sausages with onion gravy -- Roasting and Baking -- Roast chicken with lemon and thyme stuffing -- Middle Eastern roasted chicken -- Asian-style chicken drumettes -- Roasted spatchcocks with flavoured butter -- Roast turkey with traditional stuffing and cranberry sauce -- Chicken baked with pears, pancetta, rosemary and fennel -- Roast paprika chicken with currant and almond couscous -- Greek-style chicken pie with tahini sauce -- Chermoula-roasted quails -- Roasted spatchcock with cauliflower and white bean mash and roasted grapes -- Roasted chicken with lemon and oregano -- Honey and star anise glazed duck -- Roasted spiced chicken drumsticks with spinach, orange and mint salad -- Honey-glazed chicken wings -- Roast chicken with fennel and chilli salt -- Roasting tips -- Standing rib roast with roasted onions, garlic and rosemary -- Shepherd's pie -- Individual beef wellingtons -- Roasted veal rack wrapped in prosciutto, stuffed with lemon and anchovies -- Roasted venison with diane sauce and braised red cabbage -- Slow-roasted lamb with white bean purée -- Baked leg ham -- Pastitsio -- Meatloaf -- Roast pork loin stuffed with couscous, millet and apricot -- Rack of lamb with herb crust -- Pork, apple and fennel sausage rolls -- Perfect roast beef -- Italian meatballs with spaghetti -- Country-style terrine -- Lasagne -- Braising and Pot-roasting -- Classic pot-roasted chicken -- Asian-style pot-roasted quails -- Soy-braised chicken -- Chicken pizzaiola.

Orecchiette with Italian sausage and tomato -- Pot-roasted spatchcock with olives and thyme -- Chicken with forty cloves of garlic -- Braising tips -- Braised rabbit with cider and apples -- Pea and ham soup -- Beef braised in Guinness -- Braised pork chops -- Middle Eastern meatballs -- Spiced lamb shanks with saffron, cinnamon and dates -- Veal ragù with pappardelle -- Chilli con carne -- Slow-cooked lamb shoulder with chorizo and white beans -- Veal goulash with herb dumplings -- Corned beef with parsley sauce -- Slow-braised goat with rosemary and fennel -- Beef cheeks braised in red wine -- Twice-cooked pork belly -- Stewing, Casseroling and Curries -- Orange and mint chicken -- Coq au vin -- Creamy chicken casserole -- Chicken, apricot, pumpkin and chickpea tagine -- Duck maryland, potato and vegetable stew -- Allspice quail tagine with tabouleh -- Indian-style chicken curry -- Creamy chicken and corn pies -- Green chicken curry -- Navarin of lamb -- Individual meat pies -- Steak and kidney pudding -- Pork vindaloo -- Massaman beef curry -- Roman lamb stew -- Pork meatball curry -- Oxtail stew -- Lamb, spinach and cashew korma curry -- Veal, artichoke and broad bean casserole -- Cassoulet -- Boeuf bourguignon -- Lamb, carrot and apricot tagine -- Tagliatelle bolognese -- Lamb shank tagine with Persian couscous -- Veal osso buco with parsnip purée -- Poaching and Steaming -- Chicken laksa -- Turkey and cabbage salad -- Oven-steamed Asian chicken parcels -- Creamy chicken and corn soup -- Chicken dumplings -- Chicken ravioli with mushroom sauce -- Vietnamese chicken and noodle salad -- Hainan chicken rice with ginger and spring onion sauce -- Chicken and vegetable soup with parsley pistou -- Coconut-poached chicken -- Chicken, quinoa and corn soup -- Chargrilling and Barbecuing -- Barbecued Tuscan chicken -- Lebanese chicken skewers.

Chargrilled caesar salad -- Barbecued chicken wings -- Barbecued chicken with salsa verde -- Tandoori chicken -- Barbecued quail with peach and asparagus salad -- Piri piri spatchcock -- Chicken burgers -- Bay leaf and lemon skewers with parsley sauce -- Chargrilling and barbecuing tips -- Steak sandwich with beetroot relish -- Veal cutlets with lemon thyme and pepper -- Spice-marinated barbecued lamb -- Barbecued pork ribs -- Lamb, lentil, dukkah and roasted pumpkin salad with labne -- T-bone steak with roasted garlic butter -- Greek lamb chops -- Korean beef skewers -- Thai beef salad -- Pork loin with fig and pecan stuffing -- Gourmet beef burgers -- Conversion charts. -- Index -- Copyright.