To make this su­per easy pheas­ant curry, start by fry­ing onions in a lit­tle oil in a large fry­ing pan. Stir in sliced mush­rooms and fry un­til browned. Once the onions and mush­rooms have soft­ened, add the sliced pheas­ant breasts and fry for a few more min­utes. Stir in a jar of your cho­sen curry sauce to the pan, bring to the boil and leave to sim­mer. Fi­nally re­move the pan off the heat and serve with rice, pop­padoms and naan bread. This is also a great recipe to be done in a slow cooker all day while out on the shoot. Brown the meat off first and add all the in­gre­di­ents to the slow cooker with the sauce. Leave it on low all day so that it is ready when you re­turn home on a cold win­ter's day. Use a mi­crowave rice to have a meal in two min­utes, sit back in the chair and stoke up the fire!

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