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one
Easy
1 hr 5
By Andrew Pern
Published 2008
“Faisan á la Normande”, one of the first dishes I cooked as a child; we always had pheasant in abundance on the farm. They were raised from day-old chicks in circulary floodlit; plywood pens, then released for the rough shoots in later life. The creamy cider sauce, along with a can of Woodpecker from the village shop, was as far as I got as a youngster. Now with the addition of tender young leeks from the garden, pitted Agen prunes and silky celeriac purée, it has become a lot more suave, y