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Egg free - Poultry and game


Poultry and game

 A Short-cut Chicken Cacciatora 

A Sort of Chicken Basque 

Braised Pheasants in Madeira 

Braised Wood Pigeon with Cider Apple Sauce 

Chicken baked with 30 Cloves of Garlic 

Chicken Basque 

Chicken breasts with Stem Ginger Sauce 

Chicken Cacciatora

Chicken Giblet Stock

Chicken in a Pot 

Chicken Jambalaya 

Chicken Kebabs Marinated with Whole Spices and Yoghurt 

Chicken Liver Pâté with Sweet-and-Sour Red Onion Salad 

Chicken Paprika 

Chicken Puttanesca 

Chicken with Sherry Vinegar and Tarragon Sauce 

Chicken with Whole Spices 

Chinese Stir-fried Chicken with Shiitake Mushrooms and Purple Sprouting Broccoli 

Coq au Vin 

Crisp Roast Duck with a Confit of Rhubarb and Ginger 

Crisp Roast Duck with a Confit of Sour Cherries 

Crisp Roast Gressingham Duck with a Forcemeat Stuffing 

Fast-roast Chicken with Lemon and Tarragon 

Goose (Pheasant or Duck) Giblet Stock 

Grilled Chicken with Lemon, Garlic and Rosemary, served with Puy Lentils 

Grilled Lemon Chicken Kebabs 

Grilled Venison Steaks with Red Onion, Grape and Raisin Confit 

Guinea Fowl au Vin 

Guinea Fowl baked with 30 Cloves of Garlic 

Marinated Chicken Brochettes with Green Couscous 

Marinated Chicken in a Jar 

Marinated Chicken Kebabs with Whole Spices 

Marinated Chicken Satay with Peanut Satay Sauce 

Marinated Chicken with Honey and Ginger served with Mango and Sultana Salsa 

Mexican Chicken Chilli with Yellow Tomato Salsa 

Moroccan Baked Chicken with Chickpeas and Rice 

Oriental Chicken 

Oriental Turkey Stir-fry with Broccoli, Cashew Nuts and Shittake Mushrooms 

Oven-baked Chicken in Maple Barbecue Sauce 

Pheasant roasted in Butter Muslin 

Pheasant Terrine 

Poached Chicken Breasts with Morel Mushrooms, Cream and Parsley 

Pot-roasted Partridges with Red Cabbage, Garlic and Juniper 

Rillettes of Duck with Confit of Cranberries 

Roast Goose with Forcemeat and Spiced Cranberry and Apple Stuffing 

Roast Pheasants with Chestnut Stuffing and Port and Chestnut Sauce 

Roast Quail wrapped in Pancetta and Vine Leaves with Grape confit 

Roast Seville Orange-glazed Duck with Port Wine Sauce 

Roast Stuffed Goose with Prunes in Armagnac

Roast Turkey with American Apricot Stuffing and Apricot Madeira Sauce 

Roasted Wild Rabbit and Bacon with Lemon, Thyme and Parsley Stuffing 

Spanish Chicken with Butter Beans, Chorizo and Tomatoes 

Spiced chicken 

Spiced chicken Madras 

Stir-fried chicken with lime and coconut 

Terrine of turkey and bacon with walnuts 

Terrine of venison with pistachio nuts and juniper

Thai creamed coconut chicken

Thai green curry with chicken 

Traditional roast chicken 

Turkey escalopes with caramelised apples 

Turkey giblet stock 

Turkey saltimbocca

Turkey soup 

Turkey with a hint of Thai 

Venison braised in Guinness 

Venison sausages braised in red wine 

Venison steaks with cranberry Cumberland sauce


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