1. Selected photographs from Practical Cookery Level 2 Beef, veal and pork

2. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Roast beef

3. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making boeuf bourguignonne: marinating the beef

4. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making boeuf bourguignonne: browning the vegetables

5. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making boeuf bourguignonne: browning the meat

6. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making boeuf bourguignonne: covering the meat and vegetables with stock

7. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Boeuf bourguignonne

8. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making beef olives: rolling the meat around the stuffing

9. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making beef olives: frying the rolls

10. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making beef olives: pouring the cooking liquid over

11. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Beef olives

12. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Steak pie

13. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Carbonnade of beef

14. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Ingredients for Cornish pasties

15. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making Cornish pasties: rolling out the pastry

16. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making Cornish pasties: placing the filling on the pastry

17. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making Cornish pasties: sealing the edge

18. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Cornish pasty

19. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Hamburg or Vienna steak

20. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Goulash

21. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Ingredients for fricassée of veal

22. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making fricassée of veal: cooking the meat and flour

23. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making fricassée of veal: continuing to cook in stock

24. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making fricassée of veal: adding a liaison of egg yolk and cream

25. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Fricassée of veal

26. Hodder Education © 2010 D Foskett, J Campbell and P Paskins White stew or blanquette of veal

27. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Veal stuffing

28. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Veal escalopes with Parma ham and mozzarella cheese

29. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Spare ribs of pork in barbecue sauce

30. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Pork cutlet with pesto and mozzarella

31. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Raised pork pie

32. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Sweet and sour pork

33. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Griddled gammon with apricot salsa

34. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Potted meats