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Ingredients

2 tbsp capers, drained & roughly chopped

1 tbsp French wholegrain mustard

2 garlic cloves, crushed

2 tbsp cider vinegar

120ml olive oil

1 small cauliflower, divider into florets

1 tbsp chopped dill

50g baby spinach leaves

20 cherry tomatoes, halved

Coarse sea salt & black pepper

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Method

First, make the dressing. You can do this either by hand or in a food processor. Mix together the capers, mustard, garlic, vinegar & some salt & pepper. Whisk vigorously or run the machine while adding half the oil in a slow trickle. You should get a thick, creamy dressing. Taste & adjust the seasoning.

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Add the cauliflower florets to a large pan of boiling salted water & simmer for 3 minutes only. Drain through a colander & run under a cold tap (to prevent it from cooking any further). Leave in the colander to drain well. Once dry, place in a mixing bowl with the remaining olive oil, some salt & pepper & toss well.

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Place a rigid griddle pan over the highest possible heat & leave it for 5 minutes or until very hot, grill the cauliflower in a few batches – make sure the florets are not cramped. Turn them around as they grill. Once nicely charred, transfer to a bowl. While the cauliflower is still hot, add the dressing, dill, spinach & tomatoes. Stir together well, then taste & adjust the seasoning.

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Serve warm or at room temperature, adjusting the seasoning again at the last minute.

Ingredients

250g cauliflower florets

50g whole almonds

150ml extra virgin olive oil

1 small onion, peeled & finely chopped

1 large red chilli pepper, de-seeded & finely chopped

3 garlic cloves, peeled & finely chopped

6 drained & finely chopped anchovy fillets

Good handful roughly chopped sage

Sea salt & freshly ground pepper

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Method

Bring a medium sized pan of salted water to the boil & cook the cauliflower for about 5 minutes or until tender.

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Drain the cauliflower but save about 3 spoonfuls of the cooking liquid. Meanwhile, place the almonds in a dry frying pan & gently cook over a low heat, stirring occasionally until toasted all over. Remove from the pan & set aside.

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Heat 1 tablespoon of the oil in the frying pan over a low heat & cook the onion, garlic & chilli for about 5 minutes or until soft, but don’t let them colour.

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Place the nuts in a food processor & whizz until completely coarsely chopped. Add the cauliflower with its reserved cooking liquid & whizz again.

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Add the onion mixture, anchovy & sage & while processing gradually add the remaining oil a little at a time until well incorporated & the mixture is a coarse purée.

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Season well to taste.

Most cookery books tell you to put the dressed pheasant whole, into a very hot oven for 10 minutes then drop the temperature down & roast for a further 15-20 minutes.

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This leaves the breast meat a bit overcooked & dry & the thigh meat just cooked & pink. You need to get the cookery the other way around.

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Thighs benefit from a longer, slow cook, the breast a shorter cooking time.I suggest removing the thighs from the breasts, leaving you with a pheasant crown.

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Pre-heat the oven to 160°C. Season the bird well, inside & out.Place a large, non-stick, ovenproof frying pan on the hob with a little olive oil.

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When the oil is hot, sear & seal the crown in the pan - you’ll need a pair of tongs to hold the bird breast-side down in the pan.

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Continue doing this for 5-10 minutes, until the bird has coloured & seared all over. Then place in a preheated oven for 10 minutes.

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Remove & leave to rest somewhere warm for 10 minutes.It’s now ready for you to carve each supreme from the bone.

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The breast should have a pink hue in the centre with a juicy texture.At work & home I save up the thighs in my deep freeze until I’ve sufficient for a stew or casserole.

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Pheasant au vin perhaps?

Ingredients

100g butter

100g muscovado sugar

2 eggs, beaten

175g self raising flour

Splash of milk to mix

100g bitter Seville orange marmalade

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Method

Grease a 900ml pudding basin, half fill a steamer or sauce pan with water & bring to the boil.

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Cream together butter & sugar, add the eggs & beat well. Sift in remaining flour & fold in. add a few drops of milk so the batter has a soft dropping consistency. Fold half the marmalade into the batter.

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Put the remaining marmalade into the bottom of a pudding basin. Spoon the mixture on top. Cover with foil or greased proof paper, secure with a string.

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Put the basin into boiling water, cover the pan, steam for 1½ hours. Turn the pudding onto a plate & serve.

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Melted Seville marmalade with a glug of malt whisky makes a delicious accompaniment along with a scoop of vanilla ice cream.