Pot Roast Mallard

• 1 medium swede, diced
• 2 lb (1 kg) carrots, diced

Spread the vegetables over the bottom of a deep roasting tin large enough to hold 3 mallards.

Brown the birds evenly, one at a time, in a large frying pan with the olive oil and then place on top of the vegetables in the roasting tin. Pour off any oil remaining in the frying pan and de-glaze with the port. Add the redcurrant jelly to dissolve, and pour over the mallards. Finally add the