Suprême de faisan, pithiviers et salsifis

A dish such as this one perhaps best embodies the values behind my style of cooking: seasonality and economy. My mother and grandmother taught me to be resourceful with ingredients and to partner them with their natural harvest companions: the salsify (oyster plant) season mirrors the pheasant season in the UK – running from the beginning of October to the end of January.

Pheasants are lean birds – they spend their lives running around, so they sometimes get a bad reputation for bei