ROASTED PHEAS­ANT, CAB­BAGE, BA­CON, CH­EST­NUT AND GRA­NOLA

EDP Norfolk - - Step-By-Step -

In­gre­di­ents

(One por­tion) 1 pheas­ant 1 Savoy cab­bage 50g dry cured streaky ba­con 25g chest­nuts 2 onions 1 car­rot 1 spring rose­mary 1 bunch of sage 2 bayleaf 50ml sherry 50ml dou­ble cream 25g gra­nola 25g but­ter

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