Pheasant pilau with sumac leeks

leftover pheasant fricasee, pheasant stock, onion, almonds, 1 clove 2 cardamom, 1cm cinnamon.

Not bad, try garnishing with pomegranate and green herbs

Side dish: braised leek with chives and sumac and saffron

Should also serve yogurt or raita

Noodles with pumpkin and watercress

2 portions quickcook noodles soaked and drained

1 packet watercress

200gm pumpkin

handful pumpkin seeds

leek, spring onion, red pepper, ginger

coconut, sesame oil, fish sauce, lime juice, makrut, soy, msg

Cook the pumpkin, when tender add the noodles to cook in the pumpkin stock, Stir fry etc

Pheasant fricasee

1 whole pheasant

2 celery stalks/celeriac, 1 carrot  and 1 leek diced fine

100gm button mushrooms

10 or 20 gm dried porcini

glass of white wine, sour cream, anchovies, fresh coriander

Ginger, star anise, soy, salt and pepper, bay leaf, smoked paprika, tablespoon flour

Cut the breast and legs from the pheasant. Remove and reserve the skin, preferably in one piece. Put the carcass and legs in a pot with the anise, bay leaf, the sliced ginger and any celeriac peel. Cover with water and cook until the legs are tender. Remove the legs. Soak the porcini.

Heat some oil in a casserole. Crisp the skin, brown the breasts, add the veg and soften. Stir in the flour, cook briefly and add the wine, porcini water and anchovies, and enough stock to make a thin sauce. Simmer until the meat is done. Stir in some sour cream, season and garnish with coriander.




Winter salad

Roasted beetroot peeled and sliced,  (preferably multicoloured Blaencamel beets)

Coca’s winter leaf mix (mizuna, japanese mustard etc)

Pomegranate arils and chopped walnuts to garnish

Chickpeas and Chard

60 gm chickpeas, soaked overnight and cooked

100 gm chard, spinach or sea beet sliced

1 celery stalk or piece of celeriac

1/2 red pepper

1 small onion

1 chilli pepper

30gm creamed coconut

Heaped teaspoon sumac

Tablespoon spice base

Coriander to garnish

Soften the celery/chilli/onion/pepper in a little oil. Stir in the spice base and fry another couple of minutes. Mash the chickpeas lightly leaving many whole. Add the chard, sumac, coconut and salt. Cook until the chard is tender, serve with rice.