LADY CARNARVON’S PHEASANT CURRY

No single curry dish of mine is ever quite like another. The spices can be mild or strong depending on my mood or what I have in the cupboard!

Serves 6

40g (1½oz) unsalted butter, plus an extra knob for frying 2tbsp curry powder

1tsp turmeric

2tbsp sunflower oil

1 large red onion, finely chopped 1tbsp plain flour

1 large sweet potato (400g/ 14oz), peeled and thinly sliced 3 carrots, peeled and thinly sliced

2 parsnips, peeled and thinly sliced 500ml (18fl oz) hot pheasant, chicken or vegetable stock 1tbsp demerara sugar

1tbsp balsamic vinegar

1tbsp mango chutney

Salt and pepper

450g (1lb) basmati rice, rinsed 1 clove

1 green cardamom pod 6 pheasant breasts (when in season, or use guinea fowl or chicken)

Preheat the oven to 150°C/fan 130°C/gas 2. Melt half the butter in an ovenproof casserole dish over a medium heat, add the spices and fry for 5 minutes. Add the remaining butter, the oil and the onion and cook for about 5 minutes until the onion is soft but not coloured. Add the flour and vegetables and stir well.

Gradually pour in the stock, stirring to prevent lumps forming. Stir in the demerara sugar and balsamic vinegar, add the chutney and season. Cover, place in the oven and cook for 45 minutes to an hour, until the vegetables are tender, then remove from the oven and blend with a stick blender until smooth. Turn up the oven to 180°C/fan 160°C/gas 4.

Place the rice in a pan with the clove and cardamom pod, cover with boiling water and cook over a medium heat for 15 minutes or until tender. Drain and return to the pan to keep warm.

Melt the knob of butter in a pan and fry the pheasant breasts in batches, 2 at a time, skin-side down, for 2-3 minutes, then turn over and fry for another 2 minutes. Transfer to a baking tray and place in the oven for 8-10 minutes. Remove and leave to rest, loosely covered, for 10 minutes. To serve, put some rice in a bowl with some of the sauce. Slice the pheasant into strips and lay them on top of the sauce.