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How can I cook this dish?

Hey guys! Can someone please help me and tell me how to cook this dish please. 'Chicken casserole with cheesy herb dumplings, roast chicken with bacon stuffing and garlic and herb cream sauce alil Shepherd's pie with sausages.' - I need the steps please - and if I can get the list of ingredients as well Thanks guys :)

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1. That's 3 dishes!
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3. chicken casserole & cheesy herb dumplings: Ingredients 1 chicken, (1.8kg) salt and freshly ground black pepper 2 tbsp olive oil 350 g unsliced rindless streaky bacon, cut into 1–2cm 1 large onion, roughly chopped 2 large carrots, cut into 2cm slices on the diagonal 700 ml chicken or vegetable stock a few sprigs thyme For the cheesy herb dumplings 350 g plain flour, plus extra for dusting 1 tsp bicarbonate of soda 1 tsp salt 300 ml buttermilk or soured milk 2 tbsp finely chopped mixed herbs, such as parsley thyme, rosemary or chives 25 g cheddar cheese, finely grated Method 1. Preheat the oven to 180C/gas 4. Remove the breasts from the chicken and cut them in half. Remove the leg portions and divide them into thighs and drumsticks. This will give eight chicken pieces in total. Season them well with salt and pepper. 2. Pour the olive oil into a large casserole dish on a high heat, add the bacon and fry quickly for 1–2 minutes or until crisp. Remove with a slotted spoon and drain on kitchen paper. Add the chicken in batches and sear on each side until golden, and remove. Add the onion and carrots and fry for 2–3 minutes or until golden. 3. Return the bacon and chicken to the dish, pour on the stock, add the thyme and season with salt and pepper. Bring slowly to the boil, cover with a tight-fitting lid and bake in the oven for 20 minutes. 4. For the dumplings Sift the flour, bicarbonate of soda and salt into a large bowl add the herbs, mix, then make a well in the centre. Pour in most of the buttermilk or soured milk (leaving about 50ml in the measuring jug). Using one hand with your fingers outstretched like a claw, bring the flour and liquid together, adding a little more buttermilk if necessary. Don’t knead the mixture or it will become too heavy. The dough should be soft but not too wet and sticky. 5. Tip the dough onto a floured work surface and bring together. Using a rolling pin, roll the dough out to about 2cm thick. With a scone cutter or cup stamp out 10–12 dumplings, or divide the dough into 10–12 small balls. 6. Remove the casserole dish from the oven and turn the heat up to 230C/gas 8. Arrange the dumplings on top, leaving a slight gap between them to allow for spreading. Scatter with the cheese. Return to the oven, uncovered, for 10 minutes, reduce the heat to 200C/Gas 6 and cook for a further 20 minutes until the dumplings are crisp and golden and the chicken is cooked through chicken with bacon stuffing: Ingredients (serves 4) 1.6kg Steggles whole chicken 1 1/2 tablespoons olive oil 800g desiree potatoes, washed, quartered Stuffing 25g butter 1 small brown onion, finely chopped 3 (90g) shortcut rindless bacon rashers, finely chopped 4 slices soy and linseed bread, crusts removed 1 tablespoon chopped fresh sage leaves 1 tablespoon fresh thyme leaves 1 teaspoon finely grated lemon rind 1 egg, lightly beaten Gravy 2 tablespoons plain flour 1/2 cup dry white wine 2 cups salt-reduced chicken stock Method Preheat oven to 200°C/180°C fan-forced. Lightly grease a flameproof roasting pan. Make stuffing Melt butter in a frying pan over medium heat. Cook onion and bacon, stirring, for 6 minutes or until onion has softened. Transfer to a bowl. Tear bread into small chunks. Add to onion mixture. Add sage, thyme, lemon rind and egg. Stir to combine. Season with salt and pepper. Set aside to cool completely. Rinse chicken (including cavity) under cold running water. Pat dry with paper towel. Trim fat. Loosely fill cavity with stuffing. Tie legs together with kitchen string. Tuck neck flap and wings underneath. Rub chicken with 2 teaspoons oil. Season with salt and pepper. Place chicken, on its side, in prepared pan. Place potato and remaining oil in a bowl. Season with salt and pepper. Toss to combine. Place in roasting pan around chicken. Roast for 20 minutes. Remove pan from oven. Turn chicken onto opposite side. Roast for 20 minutes or until golden. Remove from oven. Turn chicken breast side up. Turn potato. Roast for 30 minutes or until juices run clear when thigh is pierced with a skewer. Remove from oven. Transfer to a warmed plate. Cover with foil. Transfer potato to a warmed plate. Cover with foil. Stand for 10 minutes. Meanwhile, make gravy: Skim fat from roasting pan, leaving 1 tablespoon pan juices and fat in pan. Place pan over medium-high heat. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles and browns slightly. Add wine. Cook, stirring, for 1 to 2 minutes or until smooth. Add stock and juices from resting chicken. Reduce heat to medium-low. Cook, scraping pan, for 6 minutes or until thickened. Serve with chicken and potatoes.
4. Chicken casserole with cheesy herb dumplings http://uktv.co.uk/food/recipe/aid/629539 Roast chicken with bacon stuffing and tarragon cream sauce http://uktv.co.uk/food/recipe/aid/629607 Shepherd's pie with sausages http://www.epicurious.com/recipes/food/views/Sausage-Shepherds-Pie-with-Sweet-Potatoes-and-Squash-5119
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6. I believe you can substitute sausages with ground sausage. If you wish, just cut up the sausage links into small pieces then mix in. Hope this helps you. Mr Mikes Recipe Club =============================================== Shepherds Pie Ingredients: 1 lb pork sausage 1 large onion, finely chopped 1 clove garlic, finely chopped 1 (15-oz (420 g)) can tomato sauce 1/4 cup (60 ml) raisins, optional 1/4 cup (60 ml) chopped green olives 2 hard-cooked eggs, chopped 1 tsp (5 ml) dried thyme 1 tsp (5 ml) dried marjoram Salt and freshly ground pepper to taste 4 large potatoes 3 Tbsp (45 ml) butter 1/4 cup (60 ml) milk Directions: Sauté the ground sausage, onion, and garlic in a large skillet over moderate heat until the meat is browned. Drain the liquid and do not return to the heat. Stir in the tomato sauce, raisins (if using), olives, hard-cooked eggs, thyme, marjoram, salt, and pepper. Meanwhile, boil the potatoes in salted water until soft and drain. Add the butter and gradually add the milk while mashing the potatoes with an electric mixer or hand masher - the consistency of the mashed potatoes should be firm. Transfer the meat mixture to baking dish and spread the potatoes evenly over the top. Bake in a preheated 350 degrees F. (180 degrees C.) oven until the potatoes are lightly browned, about 20 minutes. NOTE: If using raisins, put them in water and bring to a boil. This will re-hydrate them, making them soft, not hard. You can use this method to re-hydrate any dried fruit to make pies, etc. Serves 6 to 8.