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Ox, lamb and pig roasting
 | Choosing an animal |
| Finding a butcher |
| Age, flavour and tenderness |
| Preparing the carcass |
| Choosing a site |
| What fuel to use |
| Building a fire |
| Managing a fire |
| Mounting and turning the roast |
| Marinades & basting sauces |
| Cooking, carving and serving |
| The tools of the trade |
| Organising the workforce |
| What to wear |
| Thoughts on grilling fish |
| How & when to bone |
| Choosing and preparing |
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Motives for the feast
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Famous feasts
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Outline of religious festival traditions
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Planning a complex menu that will work
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Synchronising the preparation and serving
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Health and hygiene for large scale events
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Using the domestic equipment and space
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Sample menus - showing how not to overload the facilities
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Drinks
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Bread & pastry
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Finding suppliers
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Financial control
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Toast masters tips
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Medical/dietary perspective on feasting
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