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Pheasant breasts with celeriac rostï
Fruit and vegetables
2 banana
shallots
, peeled and finely chopped
150g/5½oz
chestnut mushrooms
, sliced
f2 tbsp fresh curly
parsley
, chopped, plus 4 small sprigs, to garnish
300g/10½oz
celeriac
, peeled and coarsely grated
175g/6oz
parsnip
, peeled and coarsely grated
175g/6oz
apple
, peeled, cored and coarsely grated
Tins, packets and jars
150ml/5fl oz
chicken stock
3 tbsp
plain flour
Cooking ingredients
salt and freshly ground
black pepper
1 tbsp
vegetable oil
salt and freshly ground
black pepper
Dairy, eggs and chilled
20g/¾oz unsalted
butter
20g/¾oz unsalted
butter
4 tbsp
double cream
1 free-range
egg
, beaten
1 tbsp unsalted
butter
Meat, fish and poultry
4
pheasant
breasts
16 thin slices smoked
pancetta
Other
50ml/2fl oz Islay malt
whisky
Back to recipe
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