The key to this dish is using freshly ground spices. We use an old coffee grinder that belonged to my mother. They can be picked up in car boot sales for next to nothing these days and are incredibly useful. Ingredients
• 4 pheasant breasts sliced lengthways
• 1 onion chopped
• 1/2 tin full fat coconut milk
• 1 tbsp tomato paste
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1/2 stick cinnamon
• 1/2 tsp fennel seeds
• 1/2 tsp dried chilli
• 1 tsp turmeric
• 1 knob fresh ginger
• 4 cloves garlic
• 1 bunch fresh corriander
• Rice to serve Instructions
1. First, put all the whole seeds into a dry frying pan and roast over a high heat for a minute until the smell becomes pungent. Do NOT walk away or they will burn and keep tossing them around the pan.
2. Put all the spices into the coffee grinder and grind to a fine powder. Add the tomato paste and a tsp of the cream from the top of the coconut milk and whiz to a paste.
3. Fry the onion with the garlic and grated ginger in a touch of sunflower oil until soft then add the pheasant breasts. Once coloured, stir in the curry paste and cook out for a minute or two, then pour in the rest of the coconut milk. Cook for a few more minutes so that the pheasant is fully cooked, then season and sprinkle liberally with roughly chopped coriander.
This is what will be going on in my household this weekend! Plus the beginnings of a large batch of Rhubarb Vodka
Blood Orange Tart
200g/7oz sugar, plus extra for dusting
3 blood oranges, juice and zest
1 tsp orange blossom water
2 free-range eggs, plus 6 yolks
200g/7oz butter, cubed
25cm/10in sweetened shortcrust pastry tart shell, blind baked (you can use ready-made)
For the topping:
3 blood oranges, peeled, sliced into rounds
1 tbsp demerara sugar
Whisk the sugar, orange juice and zest, orange blossom water, eggs and egg yolks together in a bowl until well combined.
Add the butter and set over a pan over simmering water. (Do not let the base of the bowl touch the water.)
Cook for 15-20 minutes, stirring regularly, until the butter has melted and the mixture has thickened.
Pour the mixture into the cooked pastry case, cover with clingfilm (to prevent a skin forming) and set aside to cool.
Arrange the orange slices on the cooled tart and sprinkle over the demerara sugar.
Using a cooks’ blowtorch, heat the sugar until caramelised.
To serve, slice the tart and serve with double cream or custard.