This gamey bird is very flavoursome and works well with big flavours, like braised red cabbage, Jerusalem artichokes, blackberries and rich wine, madeira or bacon sauces. To cook, simply brown whole in a hot pan and then roast covered with streaky bacon on 200C for about 20 minutes. You are aiming for a pink finish and make sure you rest the bird before carving to give the juices a chance to redistribute. Cooking it whole ensures that you don’t over cook and dry the meat out!