RECIPES: Recipes serve 4.
SPICED ROAST PHEASANT
2 hen pheasants
olive oil
2 slices pancetta, finely chopped
50g chicken livers, trimmed and roughly chopped
1 tbsp finely chopped shallot
4 cloves
half nutmeg, grated
generous pinch cinnamon
2 bay leaves
glass dry white wine
200ml light chicken stock
200ml whipping cream
Gently sauté the pheasant in four tablespoons of olive oil in a large casserole or heavy roasting tin until it is lightly coloured all over. Remove the pheasant and add the pancetta, liver and shallot. Gently sauté over a moderate heat for five minutes and then add the cloves, nutmeg and cinnamon. Continue cooking for one minute before adding the bay leaves, white wine and stock.
Return the pheasants to the pan, breast side up, season with salt and pepper and place in a preheated oven, 180 degrees/gas four, for 45 minutes, basting two or three times during this period, or until the pheasant is cooked.
Allow the pheasant to rest in a warm place. Remove the bay leaves from the sauce and liquidise. Return to the pan, stir in the cream and heat it through. Carve the pheasant and serve with the sauce, some plain potatoes and a watercress salad or wilted spinach.
POT-ROASTED PARTRIDGE WITH SAVOY CABBAGE AND PANCETTA
4 tbsp olive oil
4 grey leg partridge (alternatively use red leg)
1 tbsp black mustard seeds
1 tsp fennel seeds
1 onion, peeled and finely sliced
1 Savoy cabbage, cored, trimmed and finely sliced
75g pancetta (Milano or similar)
2 garlic cloves, peeled and finely chopped
4 cloves
2 bay leaves
400ml chicken or light game stock
4 tbsp double cream
1 tbsp butter
Heat the olive oil and lightly colour the partridges all over. Place the bird breast-side down in the pan, lower the heat right down, cover and pot roast for 10 minutes. Remove and keep the partridge warm. Add the mustard and fennel seeds to the oil and when they start to pop, add the onions and the cabbage. Toss gently so everything is well coated in the oil and then add the pancetta, garlic, cloves, bay leaves and chicken stock. Cover and braise for 20 minutes or until the cabbage is tender.
Place the partridges, breast-side down on top of the cabbage, cover and carry on cooking over a low heat for a further 15 minutes, or until the partridges are cooked. Remove the partridges and keep them warm. Raise the heat and reduce the liquid in the cabbage to a syrupy consistency. Pour in the cream and reduce for a further five minutes. Whisk in the butter. Carve the partridges and serve with the cabbage and plain potatoes.
QUINCE, APPLE AND GINGER CRUMBLE
200g quinces, peeled, cored and cut into 2cm dice
250g eating apples, peeled, cored and cut into 4cm dice
1 tbsp butter
100g soft brown sugar
1 tsp ground ginger
Topping
50g butter
25g brown sugar
75g plain flour
Preheat the oven to gas four/180 degrees. Combine the quinces and apples in an oven-proof dish and toss with the butter, sugar and ginger. Sprinkle over five tablespoons of water.
Combine the topping ingredients and rub lightly with your fingers until you have a mixture similar to the consistency of breadcrumbs. Sprinkle the mixture over the fruit and bake for 40 minutes or until brown and bubbling. Serve with cream or crème fraîche.