Autumn is all about game. I find that people see cooking game as a daunting exercise. There are a few rules to follow to ensure perfectly cooked meat,  but I find that it is easier to give it a go. If you do not get it right the first time round, try again – that is how we learn!

Roast Pheasant with greengage glaze,

served with Puy Lentils and Beetroot Puree


For the jus:

75g cubed pancetta
2 sprigs of thyme
1 onion, cubed
250ml red wine
250ml beef stock
salt and pepper to taste


  • Heat a pan and fry the pancetta, onion and thyme until golden brown
  • Add the wine and reduce by two thirds
  • Add the stock and reduce by two thirds again
  • Boil until syrupy and season


Beetroot Puree

250g beetroot, grated

100-150ml water


  • Place the beetroot into a pan with the water and season
  • Simmer until the beetroot is soft, adding more water if necessary
  • Blend until smooth


Greengage Jam (or you can buy this, if greengages are not in season)

60g greengages

60g caster sugar

10ml water


  • Quarter and remove the stones from the fruit and place in a pan with the water
  • Simmer for 30 minutes until soft and stir in the sugar
  • When the sugar dissolves, bring to boil and boil for 10 minutes
  • Pop into a sterilised jar and store


To assemble

  • Season the breast side of the bird and cover with 6 slices of pancetta (to keep the breast meat moist)
  • Preheat the oven 200C
  • Place the pheasant in the oven and roast for 20-30 minutes, until tender and cooked through (the juices will run clear when the thigh is pierced with a skewer)
  • Glaze the bird with warmed up jam and pop into the oven for a minute
  • Rest for 10-15 minutes
  • Serve with the puree, cooked puy lentils and the jus