In this series of cooking programmes, presenter and chef David Forestell shares straightforward recipes in the aim of turning the viewer into a gourmet cook. In each volume, David and his wine expert, journalist Robin Mines, explore a culinary theme in depth and offer a wealth of great kitchen tips and advice. In this volume, David prepares Chicken, Turkey and Ham. Recipes comprise: Drunken Chicken, Braised Chicken with Wild Mushrooms, Chicken Satay with Spicy Peanut Sauce, Turkey Mole, Pancetta-wrapped Brined Turkey Breast, Turkey Pot Pie, Chou Farci, Vegetable Ham Timbale, and Westphalia Ham Dumplings.
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