(cont)

For the stuffing
1 Small onion, finely chopped
15g Butter
125g Good Lincolnshire sausage meat
1 tbsp Fresh white breadcrumbs
1 Small egg
1 Small dessert apple (Chopped)
1tbsp Fresh chopped sage
1 tbsp Fresh chopped parsley
Salt & pepper

For the roast vegetables
300g Parsnips
300g Carrots
300g Turnips
12 Button onions
1 Root fennel

2 Sticks celery
1 tbsp Bacon or pork dripping
1 tbsp Honey
1 tbsp fresh chopped parsley
Salt & Pepper

The stuffing is very simple to prepare and can be made in advance; melt the butter in a saucepan and add the onion and cook until soft but not coloured. Place all the other stuffing ingredients in a large bowl and mix together with the cooked onions and season with salt and freshly ground black pepper. Beat together very well. Place the stuffing in the fridge to chill & rest until required.

Place the pheasant breasts on a chopping board and make an incision into the side of each breast to create a flap, being careful not to cut right the way through. Divide the stuffing mixture into four and stuff each breast taking care to fold the flap so no stuffing can be seen.

Wrap each breast with two rashers of bacon and then wrap each breast individually with cling film. Heat the chicken stock to a simmer and pour into a small roasting tin, place in the stuffed pheasant breasts. Poach the breasts for around 20 minutes in a preheated oven