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Sunday lunch is synonymous with relaxing and eating with friends and family, and this book ensures that the cook has an enjoyable time too. Clarissa Dickson Wright gives you classic and imaginative ways to cook all types of meat, poultry and game (and there's a chapter on fish too). You'll find all the classic roasts here alongside inspiring new recipes to broaden your repertoire such as Brazilian Roast Suckling Pig or Mexican Brisket. She also includes all-important sauces, ideas for accompanying vegetable dishes and an invaluable chapter on how to use up your leftovers. Johnny Scott provides essential information on carving so that a beautiful roast isn't turned into a hacked-up travesty. Basic Stuffed Roast Chicken, Beef Wellington and Pheasant with Figs are just a few of the tasty dishes that will have you cooking up a storm every Sunday.