Breast of pheasant with celeriac & pear purée, hispi cabbage & hazelnut pesto

Pheasant is one of this country’s most abundant game birds and as such should frequent menus throughout autumn. It is a simple flavour but marries so well with celeriac and pear and is a great example of the whole being so much more than the sum of its parts. The purée brings luxury to what can be a dry meat and the pheasant is further bolstered with a stunning textured pesto of cracked hazelnuts, Parmesan and truffle. It’s all rather earthy, nutty and mellow. The garnish of glazed hispi ca