Ingredients

• 60g/2¼oz pecans
• roughly chopped
• 50g/1¾oz blanched hazelnuts
• roughly chopped
• 250g/9oz rolled oats
• 50g/1¾oz desiccated coconut
• ½ tsp ground cinnamon
• 3 tbsp clear honey
• 3 tbsp maple syrup
• 2 tbsp vegetable or groundnut oil
• 50g/1¾oz golden raisins
• roughly chopped
• 50g/1¾oz dried cherries
• 50g/1¾oz dried apricots
• roughly chopped
• 4 pheasants
• cleaned and prepared
• 600ml/20fl oz chicken stock
• 2 large sprigs rosemary
• 2 bay leaves
• ¼ bunch fresh thyme
• 2 tbsp olive oil
• 3 garlic cloves
• 2 peeled and left whole
• 1 crushed
• 800g/1lb 12oz pumpkin
• peeled
• seeds removed and sliced into wedges
• pinch ground ginger or freshly grated root ginger
• salt and pepper
• 50g/1¾oz butter
• 1 shallot
• sliced
• 200ml/7fl oz whole milk
• 400ml/14fl oz double cream
• 75g/2½oz sourdough (about 3-4 slices)
• crusts removed
• diced
• 75g/2½oz white bread (about 3-4 slices)
• crusts removed
• diced
• 4-6 tbsp homemade granola
• see above

Directions

• For the granola
• preheat the oven to 180C/350F/Gas 4. Line a baking tray with baking parchment.
• Put the nuts into a large bowl and combine with the oats
• coconut and cinnamon.
• Make a well in the centre of the dry mixture and add the honey
• maple syrup and oil. Mix until thoroughly coated
• then spread the mixture on to a lined baking tray.
• Bake for about 10 minutes
• then give the granola a stir and return to the oven for another 10 minutes
• or until it is toasted and golden-brown.
• Remove from the oven and stir in the dried fruit
• breaking up any large pieces if you wish. Cool completely and store in an airtight container until ready to eat.
• For the spiced roasted pheasant with pumpkin and bread sauce
• preheat the oven to 200C/400F/Gas 6.
• To prepare the pheasant
• remove the legs and wings and discard (they can be stored in the fridge and used in a different recipe
• or for stock). In a large pan
• poach the remaining crown in the chicken stock with the rosemary
• bay leaves and thyme until the pheasant is cooked through (about 10-15 minutes). Remove from the heat and let it cool in the stock.
• Lift the pheasant crown from the poaching liquid and drain. When cool enough to handle remove the breasts.
• Heat a tablespoon of the oil in a frying pan
• then add the crushed garlic. Fry the pheasant until golden-brown all over
• then set aside to rest in a warm place.
• Heat the remaining oil in an ovenproof frying pan set over a medium heat. Season the pumpkin wedges with salt and pepper
• then fry them with the ginger for about 4-6 minutes
• or until golden-brown on both sides.
• Place the pan into the oven
• on a lower shelf
• and roast for 10-15 minutes
• or until the pumpkin is just tender.
• Meanwhile make the bread sauce. Melt the butter in a pan and add the shallots and a bit of salt and pepper. Gently fry the shallots for about 6-8 minutes
• stirring often
• until they are soft. Add the whole garlic cloves
• milk and cream. Bring the liquid to a simmer and cook for five minutes.
• Add the diced bread and simmer for a few more minutes
• or until the bread is soft.
• Transfer to a food processor and blend until smooth. Season
• to taste
• with salt and pepper.
• Spoon the bread sauce into an espuma/gas gun and charge. (Alternatively you can serve the sauce as it is.)
• To serve
• carve the pheasant breasts on the diagonal and divide between warmed plates with the roast pumpkin
• bread sauce and homemade granola.