Breast of Pheasant with Purple Sprouting Broccoli, Bacon, Celeriac and Almonds



Celeriac and Potato Puree

Place your potatoes in to a pan of cold salted water and bring to the boil.

For the celeriac place in a pan of cold water with the milk, 2 sprigs of thyme, 2 cloves of garlic and rough chopped shallot and bring to the boil.

When they are both soft remove from heat and strain.

Remove the garlic, shallot, and thyme from the celeriac and blend with the double cream and 30g of butter until smooth.

Mash the potatoes until smooth and mix with the celeriac puree, season and set aside.

Purple Sprouting Broccoli with Bacon

Take a non-stick frying pan and heat with 10g of olive oil.

When hot add in the diced bacon and fry until golden brown then set aside.

Take the broccoli and cut the stalks about half way up and discard.

Cook for 3 minutes in a pan of boiling water and the refresh in some cold water to keep nice and green and set aside.

To Serve

Lightly season the pheasant breasts and fry in a hot pan with olive oil top side down until golden brown (approx. 2 minutes).

Flip over and cook for a further minute then add the remaining butter, garlic and thyme and set aside to rest in the pan.

Warm the celeriac and potato puree and return the frying pan of bacon to the heat.

Once hot add in the broccoli and fry for a minute, sprinkle over the almonds and fry for a further minute.

Place some celeriac and potato puree on the plate followed by the broccoli topped with some bacon and almonds.

Take the pheasant breast and cut long ways in half and place resting between puree and broccoli.

Serve with a light chicken or pheasant sauce and a sprinkling of fresh chopped parsley.


Prep time: 40 minutes

Cook time: 1 hour

Serves: 2

  • 2 large breasts of pheasant

  • 4 cloves of garlic

  • 4 sprigs of thyme

  • 1 large shallot

  • ½ celeriac peeled

  • 4 large maris piper potatoes peeled

  • 200g (1 packet) purple sprouting broccoli

  • 60g unsalted butter

  • 30g olive oil

  • 200g whole milk

  • 50g double cream

  • 90g diced bacon/pancetta

  • 30g flaked almonds

  • Pinch of Cornish sea salt and cracked black pepper