Sauteed Saucisson Lyonnais

Suckling Pig With Baked Apples And Pan-fried Chicory

Veal Ossobucco

White Seafood Pasta Sauce

Antonio Carluccio's Stuffed Shoulder Of Lamb

Saucisson Lyonnais With Potatoes & Lentils

Fragrant Red Cooked Duck Legs

Rabbit With Prunes

Rabbit Casserole With Onions

Quail Wrapped In Vine Leaves

Oxtail In Red Wine

Lamb Tagine

Lamb Shanks Braised In Yoghurt Cardamom Sauce

Lamb Shanks Braised In Red Wine And Cinnamon

Jonathan's Smoked Chicken Creme Pasta

'Harrods Cookery Book' Ham Glaze

Ham Glaze

Green Thai Chicken Curry

Duck Cassoulet

Cassoulet Of Duck

Duck Breasts With Peppercorns

Cotechino With Cabbage