Annette Yates

From joints and casseroles to pies and puddings, enjoy 70 classic recipes shown step by step in more than 250 photographs. This collection includes succulent roasts of beef, chicken, pork, goose, duck, and pheasant served with all the trimmings, alongside delicious alternatives such as rich casseroles, quintessentially English pies, and non-meat options. Whether your preferred Sunday meal is Rib of...

For thirty years, Microwave Cooking Properly Explained has been the standard work on microwave cooking. Its recipes show how to use your microwave to make delicious soups, starters, desserts, and main courses using fish, meat, poultry, eggs, cheese, vegetables, rice, pasta, and pulses. Don't just use your microwave to heat up a ready-made meal—use it to make your own Lamb...