Turkey, pea & ham pot pie

serves 6
ingredients
50g/2oz plain flour
500g/1lb 2oz turkey thighs, diced
4 tablespoons vegetable oil
1 onion, chopped
250ml/9fl oz chicken stock
175g/6oz ham, cut into
bite-size chunks
150g/5oz frozen peas
2 teaspoons chopped fresh tarragon
2 teaspoons chopped fresh chives
2 tablespoons crème fraîche
375g/13oz ready-rolled puff pastry
1 egg, beaten
salt and freshly ground black pepper
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Put the flour in a bowl, season with salt and pepper, and toss the turkey
until coated. Heat half of the oil in a large frying pan and brown the
turkey on all sides. Remove the turkey from the pan using a slotted
spoon. Set aside.
• Heat the remaining oil in the same pan, and sweat the onion for about
10 minutes until soft. Stir in the remaining flour and cook for 1 minute.
• Pour in the stock, bring to the boil and simmer until thickened. Return the
turkey to the pan, add the ham, peas and herbs, and simmer for
5 minutes. Stir in the crème fraîche. Transfer the mixture to a medium
baking dish and allow to cool.
• Lay out the puff pastry, rolling if necessary, to a size just larger than the
top of the baking dish. Brush the edge of the dish with a little egg and
lay the pastry on top, pressing gently to seal. Crimp lightly around the
edges with your fingers or a fork. Brush the top of the pastry with the
beaten egg. Make small slits in the top for steam to escape.
• Bake for 30–35 minutes until the filling is completely heated through and
the pastry golden brown. Serve hot.

Turkey casserole

serves 8
ingredients
75g/3oz butter
2 tablespoons plain flour
150ml/5fl oz single cream
225g/8oz cooked turkey, diced
225g/8oz Cheddar cheese,
grated
450g/1lb potatoes, cooked
and mashed
225g/8oz dry stuffing mix
salt and freshly ground
black pepper
• Preheat the oven to 180°C/
350°F/Gas mark 4.
• Melt half the butter in a saucepan
over a low heat, then stir in the
flour until thoroughly mixed. Slowly
stir in the cream and 225ml/8fl oz
cold water. Season with salt and
pepper. Stir over a low heat for
5 minutes. Remove from the heat.
• Put the turkey in a lightly greased
baking dish. Pour the sauce over
the turkey, then sprinkle with the
cheese. Spread the mashed
potatoes over the cheese.
• Melt the remaining butter and add
to the stuffing mix, then sprinkle the
stuffing over the potato. Bake in the
oven, uncovered, for 45 minutes.
Serve hot.

One-pot Cajun chicken gumbo

serves 2
ingredients
1 tablespoon sunflower oil
4 chicken thighs
1 small onion, diced
2 celery sticks, diced
1 green pepper, seeded
and diced
100g/4oz long-grain rice
300ml/10fl oz chicken stock
1 fresh red chilli, seeded and
thinly sliced
225g/8oz okra, trimmed
1 tablespoon tomato purée
salt and freshly ground
black pepper
• Heat the oil in a wide pan. Fry the
chicken until golden. Remove the
from the pan. Stir in the onion,
celery and pepper, and fry for
1 minute. Pour off any excess oil.
• Add the rice and fry, stirring, for a
further minute. Add the stock and
heat until boiling. Add the chilli,
okra and tomato purée. Season
with salt and pepper.
• Return the chicken to the pan and
stir. Cover tightly and simmer
gently for 15 minutes or until the
rice is tender and the chicken is
cooked. Serve immediately.

French-style pot-roast poussin

serves 4
ingredients
1 tablespoon olive oil
1 onion, sliced
1 garlic clove, sliced
50g/2oz smoked back bacon
2 fresh poussins, about
450g/1lb each
25g/1oz butter, melted
2 baby celery hearts, quartered
8 baby carrots
2 small courgettes, cut into chunks
8 small new potatoes
600ml/1pt chicken stock
150ml/5fl oz dry white wine
1 bay leaf
2 sprigs of fresh thyme
2 sprigs of fresh rosemary
1 tablespoon butter, softened
1 tablespoon plain flour
salt and freshly ground
black pepper
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Heat the olive oil in a large flameproof casserole dish, and add the
onion, garlic and bacon. Sauté for 5–6 minutes until the onions are soft.
• Brush the poussin with a little of the melted butter and season well with
salt and pepper. Lay on top of the onion mixture, and arrange the
prepared vegetables around them. Pour the stock and wine around the
poussin, and add the herbs.
• Cover and bake in the oven for 20 minutes, then remove the lid and
brush the pousssins with the remaining melted butter. Cook for a further
25–30 minutes until golden.
• Transfer the poussins to a warmed serving platter, and cut each one in
half using poultry shears or scissors. Remove the vegetables with a
slotted spoon, and arrange them around the birds. Cover with foil and
keep warm.
• Discard the herbs from the pan juices. In a bowl, mix together the
softened butter and flour to form a paste. Bring the liquid in the pan
to the boil, then whisk in teaspoonfuls of the paste until thickened.
Season the sauce with salt and pepper, and serve with the poussin
and vegetables.

One-pot chicken couscous

serves 8
ingredients
900g/2lb boneless, skinless
chicken breasts, cut into
2.5cm/1in chunks
50ml/2fl oz olive oil
4 large carrots, peeled and sliced
2 onions, diced
3 garlic cloves, crushed
500g/1lb 2oz canned
chicken soup
250g/9oz couscous
2 teaspoons Tabasco sauce
1⁄2 teaspoon salt
200g/7oz raisins
200g/7oz slivered almonds,
toasted
50g/2oz fresh parsley, chopped
• In a large frying pan over a
medium-high heat, cook the chicken
in the oil until well browned on all
sides. Using a slotted spoon,
remove the chicken to a plate.
• Reduce the heat to medium.
• In the remaining drippings, cook
the carrots and onion for 5 minutes.
Add the garlic and cook for a
further 2 minutes, stirring frequently.
• Add the soup, Tabasco sauce, salt
and chicken. Bring to the boil, then
reduce the heat to low, cover and
simmer for 5 minutes. Stir in the
raisins, almonds and parsley. Heat
through, and serve immediately.

Swiss chicken casserole

serves 4
ingredients
500g/1lb 5oz cooked chicken,
chopped into bite-size pieces
175g/6oz celery, sliced
200g/7oz herb stuffing,
broken up
225ml/8fl oz salad dressing
125ml/4fl oz milk
50g/2oz onion, chopped
225g/8oz Emmenthaler
cheese, grated
50g/2oz toasted slivered
almonds
salt and freshly ground
black pepper
• Preheat the oven to 180°C/
350°F/Gas mark 4.
• Combine the chicken, celery,
stuffing, salad dressing, milk, onion
and cheese in a large casserole
dish. Season with salt and pepper,
and sprinkle with the almonds.
• Cover the casserole with a lid and
bake in the oven for 25 minutes.
Remove the lid and continue
baking for a further 10 minutes.
Serve hot.

Chicken casserole with yogurt

serves 6
ingredients
50g/2oz cornflour
1 teaspoon paprika
1.2kg/3lb chicken fillets, skinned
and trimmed
1 packet chicken noodle soup
250ml/9fl oz warm water
1 garlic clove, crushed
1 teaspoon Worcestershire sauce
50ml/2fl oz dry sherry
125ml/4fl oz freshly squeezed
lemon juice
2 tablespoons Greek-style yogurt
1 tablespoon finely chopped
fresh flat-leaf parsley
• Preheat the oven to 180°C/
350°F/Gas mark 4.
• Mix together the cornflour and
paprika, and toss the chicken fillets
in the mixture. Arrange the fillets in
the bottom of a large shallow
casserole dish.
• Combine the remaining ingredients
and pour over the chicken.
• Cook in the oven, uncovered, for
about 40 minutes until the chicken
is tender. Serve hot.

Chicken broccoli casserole

serves 4
ingredients
500g/1lb 2oz broccoli florets
500g/1lb 2oz cooked chicken,
cubed
275g/10oz canned condensed
chicken soup
125ml/4fl oz mayonnaise
100g/4oz Parmesan cheese,
freshly grated
1⁄2 teaspoon curry powder
100g/4oz fresh bread, cubed
25g/1oz butter, melted
• Preheat the oven to 180°C/
350°F/Gas mark 4. Lightly grease
a large baking dish with a little
vegetable oil.
• Cook the broccoli in water in a
covered saucepan until al tender
but still with a bite, then drain.
• Put the broccoli in the prepared
baking dish.
• Combine the chicken, soup,
mayonnaise, cheese and curry
powder, then spoon over the
broccoli. Top with the bread and
butter. Bake in the oven,
uncovered, for 25–30 minutes until
heated through. Serve hot.

Duck casserole

serves 4
ingredients
25g/1oz plain flour
1 duck, jointed and skinned
4 shallots, finely chopped
100g/4oz mushrooms,
finely chopped
400ml/14fl oz beef stock
225g/8oz shelled green peas
1 teaspoon chopped fresh mint
salt and freshly ground
black pepper
• Preheat the oven to 190°C/
375°F/Gas mark 5.
• Season the flour with salt and
pepper, and use to coat the duck.
Put the shallots and mushrooms
with the duck in a casserole dish.
• Add enough stock to cover, put on
a lid and cook in the oven for
45 minutes. Add the peas and mint
and continue cooking for a further
30 minutes until the duck is tender.
Serve hot.

Chicken macaroni casserole

serves 4
ingredients
225g/8oz macaroni
200g/7oz cooked chicken,
cubed
275g/10oz canned condensed
mushroom soup
125ml/4fl oz milk
1 tablespoon chopped fresh
flat-leaf parsley
175g/6oz Cheddar cheese,
grated
• Preheat the oven to 200°C/
400°F/Gas mark 6.
• Cook the macaroni in salted
boiling water until al dente, then
rinse and drain.
• Combine the macaroni with the
remaining ingredients, reserving
enough cheese to sprinkle over the
top. Put in a casserole dish, cover
and bake for about 20 minutes.
Serve hot.

Duck, tomato & pepper stew

serves 4
ingredients
4 duck legs, each cut into
2 pieces
3 tablespoons olive oil
1 small red onion, chopped
3 garlic cloves, finely chopped
1 red pepper, seeded and cut
into strips
1 green pepper, seeded and cut
into strips
700g/11⁄2lb tomatoes, skinned
and roughly chopped
2 sprigs of fresh thyme
1 sprig of fresh rosemary
15g/1⁄2oz plain chocolate,
finely chopped
salt and freshly ground
black pepper
• Brown the duck legs briskly in the
oil over a high heat in a wide
deep frying pan. Set aside.
• Reduce the heat and sweat the
onion, garlic and peppers gently in
the oil until soft. Add the tomatoes,
thyme, rosemary, salt and pepper
and 150ml/5fl oz water. Bring to
the boil, return the duck to the pan
and simmer for 40 minutes.
• Stir in the chocolate and cook for a
further 5 minutes. Taste, adjust the
seasoning and serve hot.

Turkey one-pot

serves 4
ingredients
100g/4oz dried kidney beans,
soaked overnight and drained
25g/1oz butter
2 herby pork sausages
450g/1lb turkey casserole meat
3 leeks, sliced
2 carrots, finely chopped
400g/14oz canned chopped
plum tomatoes
3 teaspoons tomato purée
1 bouquet garni
400ml/14fl oz chicken stock
salt and freshly ground black pepper
• Cook the beans in boiling water for 40 minutes, then drain well.
• Meanwhile, heat the butter in a flameproof casserole dish, then cook the
sausages until browned and the fat runs. Remove and drain on kitchen
paper. Stir the turkey into the casserole dish and cook until lightly
browned all over, then transfer to a bowl using a slotted spoon.
• Stir the leeks and carrots into the casserole dish and brown lightly. Add
the tomatoes and tomato purée, and simmer gently for about 5 minutes.
• Chop the sausages and return to the casserole dish with the beans,
turkey, bouquet garni, stock and seasoning. Cover and cook gently for
about 11⁄4 hours until the beans are tender and there is very little liquid.
Serve hot.

Chicken pasanda

serves 4
ingredients
4 green cardamom pods
6 black peppercorns
1⁄2 cinnamon stick
1⁄2 teaspoon cumin seeds
2 teaspoons garam masala
1 teaspoon chilli powder
1 teaspoon grated fresh root ginger
1 garlic clove, finely chopped
4 tablespoons Greek-style yogurt
pinch of salt
700g/11⁄2lb skinless chicken breast
fillets, diced
5 tablespoons groundnut oil
2 onions, finely chopped
3 fresh green chillies, seeded
and chopped
2 tablespoons chopped fresh
coriander leaves
125ml/4fl oz single cream
• Put the cardamom pods in a dish with the peppercorns, cinnamon,
cumin, garam masala, chilli powder, ginger, garlic, yogurt and salt. Add
the chicken and stir well to coat. Cover and leave to marinate in the
refrigerator for 2 hours.
• Heat the oil in a wok. Add the onions and cook over a low heat, stirring
occasionally, for 5 minutes, then add the chicken and marinade, and
cook over a medium heat, stirring, for 15 minutes.
• Stir in the chillies and coriander, and pour in the cream. Heat through
but do not allow to boil. Serve immediately.

Chicken & potato bake

serves 4
ingredients
2 tablespoons olive oil
4 chicken breasts
1 bunch of spring onions,
trimmed and chopped
350g/12oz carrots, sliced
100g/4oz green beans, trimmed
and sliced
600ml/1pt chicken stock
350g/12oz new potatoes
2 tablespoons cornflour
salt and freshly ground
black pepper
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Heat the oil in a large flameproof casserole dish, and add the chicken
breasts. Gently fry for 5–8 minutes until browned on both sides. Lift from
the casserole dish with a slotted spoon and set aside.
• Add the spring onions, carrots and green beans to the dish, and gently
fry for 3–4 minutes.
• Return the chicken to the casserole dish, and pour in the stock. Add the
potatoes, season with salt and pepper, and bring to the boil. Cover the
casserole dish, transfer to the oven and bake for 40–50 minutes until the
potatoes are tender.
• Blend the cornflour with 3 tablespoons cold water. Add to the casserole,
stirring until blended and thickened. Cover and cook for a further
5 minutes. Serve immediately.

Chicken & leek casserole

serves 6
ingredients
25g/1oz butter
4 skinless chicken breast fillets
2 leeks, chopped
275g/10oz canned condensed
vegetable soup
225ml/8fl oz white wine
1 tablespoon cornflour
• Preheat the oven to 180°C/
350°F/Gas mark 4.
• In a frying pan, brown the chicken
in the butter over a medium-high
heat. Add the leeks and cook until
soft. Add the soup and wine, and
sprinkle the cornflour over the top.
• Mix together, then simmer for
about 20 minutes until the mixture
really starts to thicken.
• Pour the mixture into a large
casserole dish. Bake in the oven
for about 30 minutes. Serve hot.

Pot roast of venison

serves 4
ingredients
1.8kg/4lb boned joint of venison
75ml/3fl oz vegetable oil
4 cloves
8 black peppercorns, lightly crushed
250ml/9fl oz red wine
100g/4oz streaky back bacon,
chopped
2 onions, finely chopped
2 carrots, chopped
150g/5oz mushrooms, sliced
1 tablespoon plain flour
250ml/9fl oz chicken stock
2 tablespoons redcurrant jelly
salt and freshly ground black pepper
• Put the venison in a bowl, add half of the oil, the spices and wine, cover
and leave in a cool place for 24 hours, turning the meat occasionally.
• Preheat the oven to 160°C/325°F/Gas mark 3. Remove the venison
from the bowl and pat dry with kitchen paper. Reserve the marinade.
Heat the remaining oil in a shallow pan, then brown the venison evenly.
Transfer to a plate.
• Stir the bacon, onions, carrot and mushrooms into the pan, and cook for
about 5 minutes.
• Stir in the flour and cook for 2 minutes, then remove from the heat and
stir in the marinade, stock and redcurrant jelly. Season with salt and
pepper. Return to the heat and bring to the boil, stirring, then simmer for
2–3 minutes.
• Transfer the venison and sauce to a casserole dish, cover and cook in
the oven, turning the joint occasionally, for about 3 hours until tender.
Serve hot.

Spiced chicken casserole

serves 4
ingredients
4 chicken portions, skinned
2 tablespoons plain flour
1 teaspoon paprika
25g/1oz butter
1 teaspoon curry powder
300g/11oz canned condensed
mushroom soup
2 teaspoons chopped gherkins
salt and freshly ground
black pepper
• Preheat the oven to 180°C/
350°F/Gas mark 4.
• Toss the chicken portions in the
flour, season with a little salt and
pepper and dust with the paprika.
• Melt the butter in a flameproof
casserole dish, and brown the
chicken on all sides. Remove from
the pan and set aside. Drain off
any excess fat.
• Sprinkle the curry powder into the
casserole dish and add the soup.
Bring to the boil, stirring. Add the
chicken and gherkins, cover and
cook in the oven for 11⁄2–2 hours
until the chicken is cooked.
Serve hot.

Spanish partridge & chocolate stew

serves 4
ingredients
2 partridges, halved
2 tablespoons olive oil
1 large onion, chopped
8 garlic cloves
2 cloves
1 bay leaf
300ml/10fl oz dry white wine
1 tablespoon sherry vinegar
25g/1oz plain chocolate, grated
salt and freshly ground
black pepper
• Brown the partridges in the oil in a frying pan over a high heat, and
transfer to a casserole dish. Fry the onion in the same oil, then transfer to
the casserole dish.
• Add all the remaining ingredients to the casserole dish except the
chocolate, and bring to a gentle simmer, cover tightly and continue
simmering for 45–50 minutes until the partridges are tender. Transfer the
meat to a serving dish and keep warm.
• Stir the chocolate into the remaining liquid in the pan, and simmer for
a further 3 minutes. Stir and adjust the seasoning. Pour the sauce over
the partridges, and serve immediately.

Hare stew

serves 6
ingredients
225g/8oz smoked back bacon,
cut into strips
125ml/4fl oz olive oil
225g/8oz onions, sliced
2 garlic cloves, chopped
plain flour for dredging
1.8kg/4lb hare, cut into 12 pieces
600ml/1pt red wine
600ml/1pt chicken stock
1 bouquet garni
24 pickling onions
25g/1oz butter
225g/8oz button mushrooms
2 tablespoons chopped fresh
flat-leaf parsley
salt and freshly ground black pepper
• Fry the bacon slowly in 2 tablespoons of the oil until almost crisp, then
transfer to a casserole dish with a slotted spoon. Fry the onions in this fat
until soft and translucent. Add the garlic and cook for a further 2
minutes, then add the onions and garlic to the casserole dish.
• Season the hare with salt and pepper, and dredge in the flour. Add
2 tablespoons of the oil to the pan, increase the heat to medium and
brown the hare pieces on all sides. Transfer to the casserole dish.
• Increase the heat under the frying pan, add the wine and deglaze,
scraping up any bits clinging to the pan. Pour the wine mixture over the
hare ,and add the stock, bouquet garni and salt and pepper. Bring to the
boil, skim off any scum that rises to the surface, then reduce the heat,
cover and simmer for about 1 hour.
• About 15 minutes before the end of the cooking time, fry the pickling
onions in the butter and remaining oil. Season lightly with salt and
pepper, and sauté for 5–10 minutes until golden brown. Transfer to a
dish and keep warm while you fry the button mushrooms. Add these to
the onions, and stir both into the casserole dish.
• Scatter the parsley over the top, and serve hot.

Kanom Ping Dessert

* 6 cups tapioca flour.

* 3 cups sugar.

* Coconut cream 1 1/2 cup.

* Eggs (especially egg yolks) 2 eggs.

* Fragrant candle.
How to make Thai desserts, step by step.

1. Led to the coconut milk over low heat. Put in sugar. Stir until the sugar dissolves.

2. Of flour into the milk, then gradually add the flour and stir continuously until smooth. So to make a round piece. The sculpture is shaped like. Then placed on a tray, which is a thin oil making it a night to dry (do not place too close together. The baking time may be extended, and the same).

3. Flour make up the oven to bake for about 15 minutes or until bottom is light brown. I took the shovel out. And led to a smoky candles.

4. And snacks served on a plate or a dozen, you keep the container sealed.

Kanom Sa-Lee Dessert

* 1 cup wheat flour.

* Granulated sugar 2 1/2 cup.

* 10 eggs, duck eggs.

* The food you like.

(Some colors may not flowers or leaves.

The colors - green pandan leaves, purple - I Anchan).

* Raisins
How to make Thai desserts, step by step.

1. Break the eggs into a bowl and using fork, beat the other. The strike was put down with sugar. Beat egg white until it is.

2. Sift wheat flour, then mix in eggs. Gently until the flour is dissolved, add food coloring to. (There should be no more. Should be mixed thoroughly with a soft tone. To eat more dark).

3. The paper sheets into the pan to steam food. Pour the batter into the pan. (The form provided) and garnish with raisins. (Depending on preference).

4. The steaming pot of boiling water and wait until the pan (or form) of the flour into the steam. Leave the dough for about 15 minutes steaming time might be longer (20-25 minutes), then cooked it for less. Leave to cool, cut into pieces. And served on a plate.

Quail stew

serves 4
ingredients
8 medium quails
1 tablespoon ground cumin
1 tablespoon vegetable oil
15g/1⁄2oz butter
2 large onions, finely chopped
1 tablespoon crushed garlic
1 teaspoon tomato purée
1 teaspoon allspice
4 green cardamom pods
salt and ground black pepper
• Wash the quails thoroughly inside and out, removing all fat from the tops
and bottoms of the quails. Cut each quail in two, with bottoms and
chests separated. Season with the cumin.
• In a large cooking pan, heat the oil and butter. Add the onions and
garlic, and stir until the onions begin to brown. Put the quails in the pan,
turning to brown all over. Next, add the tomato purée, cover the pan
and reduce the heat. Season with salt and pepper, and add the allspice,
cardamom and enough boiling water just to keep a thick sauce. Leave to
cook for 30 minutes until well done.
• Remove the cardamom, and serve hot.

Rabbit hotpot

serves 4
ingredients
900g/2lb rabbit, jointed
2 onions, sliced
2 tablespoons wholegrain mustard
12 prunes, pitted
4 bay leaves
450ml/3⁄4pt dry cider
450ml/3⁄4pt chicken stock
4 tablespoons plain flour, seasoned
with salt and freshly ground
black pepper
2 tablespoons vegetable oil
15g/1⁄2oz butter
450g/1lb parsnips, cut into chunks
400g/14oz canned cooked kidney
beans, drained
• Put the rabbit joints, onions, mustard, prunes and bay leaves into a
bowl, cover with the cider and stock. Mix, cover tightly, and marinate in
the refrigerator overnight.
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Remove the rabbit joints and prunes from the marinade; reserve. Pat the
rabbit dry with kitchen paper, and dredge in the seasoned flour.
• Heat the oil and butter in a large flameproof casserole dish, add the
joints and fry until browned. Sprinkle with any remaining flour. Add the
reserved marinade and the parsnips, and bring to the boil.
• Cover and transfer to the oven. Bake for 40 minutes. Add the prunes
and kidney beans, and bake for 20–30 minutes until tender. Serve hot.

Guinea fowl stew

serves 4
ingredients
50ml/2fl oz groundnut oil
900g/2lb guinea fowl, cut into
bite-size pieces
1 teaspoon dried thyme
1 teaspoon curry powder
2 large onions, sliced
225g/8oz fresh red chillies,
seeded and chopped
900g/2Ib tomatoes
225g/8oz tomato purée
2 garlic cloves
2 onions, sliced
• In a large frying pan, heat half of
the oil and brown the guinea fowl
pieces, in batches if necessary,
with the thyme and curry powder.
Remove to a plate and keep warm.
• Add the remaining oil to the pan
and sweat the onions and chillies
for a few minutes, then add the
tomatoes and cook for about
20 minutes until fairly dry. Add the
tomato purée, stir thoroughly and
add the guinea fowl pieces.
• Simmer gently for another
10 minutes, stirring frequently.
Serve hot.

Pheasant & wild rice casserole

serves 6
ingredients
400g/14oz pheasant, diced
250g/9oz wild rice
225g/8oz mushrooms, sliced
75g/3oz butter
1 onion, chopped
50g/2oz plain flour
300ml/10fl oz chicken stock
300ml/10fl oz milk
2 tablespoons chopped fresh
flat-leaf parsley
50g/2oz slivered almonds, toasted
salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Poach the pheasant in simmering water for 1 hour or until tender.
• Prepare the rice according to the packet instructions.
• Sauté the mushrooms in half of the butter, then remove from the pan and
reserve. Sauté the onion in the remaining butter until softened. Remove
from the heat, and stir in the flour until smooth. Gradually stir the stock
into the flour mixture, then add the milk. Return to the heat and cook,
stirring constantly, until thick.
• Add the rice, mushrooms, pheasant and parsley, and season with salt
and pepper. Transfer the mixture to a large casserole dish, and sprinkle
with the almonds. Bake in the oven for 25–30 minutes. Serve hot.

Pheasant casserole

serves 4
ingredients
2 tablespoons beef dripping
2 pheasants, jointed, breast and
legs only
1 onion, chopped
1 carrot, chopped
1 celery stick, chopped
350ml/12fl oz red wine
salt and freshly ground
black pepper
• Preheat the oven to 180°C/
350°F/Gas mark 4.
• Heat the dripping in a frying pan
and brown the pheasant joints.
Remove from the pan, and put in
a casserole dish. Put the vegetables
in the frying pan, and cook for
2 minutes, then add the red wine
and bring to the boil.
• Pour the mixture over the pheasant
joints, season with salt and pepper,
and cover the casserole dish.
• Cook in the oven for 1–11⁄2 hours
until tender. Serve hot.

Rabbit casserole

serves 4
ingredients
25g/1oz butter
900g/2lb rabbit pieces
200g/7oz tomatoes
1 tablespoon cornflour
100g/4oz carrot, coarsely grated
1 tablespoon finely grated
orange zest
1 teaspoon dried oregano
50ml/2fl oz brandy
25ml/1fl oz white wine vinegar
375ml/13fl oz warm water
2 bay leaves
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Melt the butter in a large frying pan and brown the rabbit pieces well,
turning frequently, then transfer the pieces to a large casserole dish.
• Put the tomatoes in a bowl of boiling water; leave for 2 minutes. Peel off
the skins and chop the flesh into small cubes. Add to the casserole dish.
• Combine the cornflour, carrot, orange zest and oregano in a small bowl.
Pour in the brandy, vinegar and warm water, and stir well. Pour over the
contents of the casserole dish and add the bay leaves.
• Cover and bake for 11⁄2 hours or until the rabbit is tender. Serve hot.

Grouse stew

serves 4
ingredients
1 grouse, cut into bite-size pieces
plain flour for dredging
25g/1oz butter
1.8 litres/3pt boiling water
1 teaspoon dried thyme
200g/7oz sweetcorn
2 potatoes, cubed
1⁄4 teaspoon cayenne pepper
3 onions, sliced
400g/14oz canned chopped
plum tomatoes
salt and freshly ground
black pepper
• Roll the grouse pieces in the flour
seasoned with salt and pepper.
Melt the butter in a large heavy
frying pan, and brown the grouse
on all sides.
• Put the grouse and all the other
ingredients except the tomatoes in
a large casserole dish. Add the
boiling water, then cover and
simmer for 11⁄2–2 hours. Add the
tomatoes and continue to simmer
for a further 1 hour. Serve hot.

Woodpigeon casserole

serves 4
ingredients
2 pig’s trotters
25g/1oz butter
1 tablespoon vegetable oil
4 woodpigeon
12 pickling onions
1 carrot, diced
1 celery stick, diced
100g/4oz streaky back bacon, cut
into strips
1 cinnamon stick
1 bay leaf
2 sprigs of fresh thyme
11⁄2 tablespoons plain flour
16 prunes, pitted
2 sprigs of fresh flat-leaf parsley
300ml/10fl oz red wine
salt and freshly ground black pepper
• Put the trotters in a pan and cover with water. Bring to the boil, cover
and simmer for 1 hour, skimming off any scum that rises to the surface.
Reserve the liquid and trotters.
• Melt the butter and oil in a flameproof casserole dish. Quickly brown the
pigeons, then remove and reserve. Add the onions, carrot, celery and
bacon to the pan with the cinnamon, bay leaf and thyme. Stir to coat
with the fat, then reduce the heat, cover and sweat gently for
10 minutes. Sprinkle with the flour and stir.
• Return the pigeons to the pan, together with the trotters, prunes, parsley,
wine and 600ml/1pt of the reserved cooking liquid. Season lightly with
salt and pepper. Bring to the boil, cover and simmer gently, turning the
pigeons occasionally, for 45–60 minutes, until tender. Serve hot.

Venison & wild rice casserole

serves 5
ingredients
375ml/13fl oz cream of
mushroom soup
75g/3oz button mushrooms
250g/9oz wild rice
6 lean venison chops
1 medium onion, thinly sliced
3 rashers lean back bacon
salt and freshly ground
black pepper
• Preheat the oven to 180°C/
350°F/Gas mark 4.
• Put 500ml/18fl oz water, the soup
and the mushrooms in a large
casserole dish.
• Rinse the rice in cold water a few
times, drain and add to the
casserole dish. Spread the venison
chops out in the sauce. Season
with salt and pepper, and arrange
the onions on top, then the bacon.
• Cover and bake in the oven for
1–11⁄2 hours until the meat and rice
are soft and cooked. Serve hot.