Aula #1 - How to butcher a rabbit
Aula #2 - How To De-glaze a pan - Great British Chefs
Aula #3 - How to make a brine with chef Josh Eggleton
Aula #4 - How To Make a burger
Aula #5 - How to make escalopes
Aula #6 - How to Shape meatballs - Cooking with kids
Aula #7 - How to prepare lamb for roasting
Aula #8 - How to make a vegetable trivet
Aula #9 - How to cook steak
Aula #10 - Rack of Welsh Lamb by Francesco Mazzei
Aula #11 - How to prepare a rack of lamb
Aula #12 - How to dice beef for steak tartare with Adam Bennett
Aula #13 - Alyn Williams' guide to cuts of Welsh Lamb
Aula #14 - How to butcher a duck
Aula #15 - How To Score a duck breast
Aula #16 - How to prepare a rump of beef
Aula #17 - How to cook chicken breast sous vide
Aula #18 - How to cook pork cheeks sous vide
Aula #19 - How to cook pork ribs sous vide
Aula #20 - Bresaola of Irish silverside with blackcurrants, ricotta and rocket
Aula #21 - How to prepare beef rump - In partnership with Irish Beef
Aula #22 - Pan-roasted quail, herbs and fried egg
Aula #23 - Squab pigeon, pearl barley and truffle risotto, hay-smoked offal brochette
Aula #24 - How to make pastrami
Aula #25 - Organic chicken soup with tarragon garlic bread
Aula #26 - How to roast a beef rib
Aula #27 - Organic steak sandwich with green goddess mayo
Aula #28 - Beef tartare, potted beef with dripping and sourdough toast