Pheasant and juniper berries (6)

4 tablespoons vegetable oil
6 pheasant joints
2 celery sticks (sliced)
2 carrots (sliced)
12 juniper berries
1 tablespoon red currant jelly
2 cloves garlic (finely chopped)
1 leek (sliced)
Zest of an orange
Sprig of rosemary
8 green grapes peeled and de seeded
11 pints good stock and white wine (mixed)

Method

1. Toss the pheasant joints and the prepared vegetables in seasoned plain flour.
2. Fry in oil to seal in the juices.
3. Add stock and wine mixture, juniper berries, garlic, red currant jelly, orange zest and rosemary sprig.  Season.
4. Bring to the boil then simmer gently for 1 hour.  Remove rosemary sprig and just before serving add grapes.

Exotic Red Cabbage (6)

2 tablespoons olive oil
1 medium onion (sliced)
4 oz cooked prunes (chopped finely)
4 oz sliced cooking apples (peeled)
1 small red cabbage (thinly sliced)
1 tablespoon red wine vinegar
1 tablespoon demerara sugar
1 level teaspoon cinnamon

Method

1. Fry the onions in oil, add cabbage, vinegar, sugar, cinnamon, apples and prunes – mix thoroughly.
2. Add 2 pints water and cover, bring to the boil then simmer gently for 5 – 8 minutes approximately  (the cabbage should retain a little crunchiness).

Bakewell Tart (6)

8 oz short crust pastry
2 eggs
2 egg yolks
4 oz melted butter
4 oz caster sugar
2 oz ground almonds
2 tablespoons blackberry/bramble jelly

Method

1. Line an 8 inch flan dish with pastry – leave to rest for 10 minutes in the refrigerator.
2. Beat yolks and eggs together until fluffy.
3. Add melted butter, almonds and sugar and beat again.
4. Spread blackberry jelly on bottom of pastry case and cover with almond mixture.
5. Bake at 200 C, 400 F or Gas mark 6 for 30 minutes (until top is firm and golden brown).
6. Serve with custard or cream.