Pheasant Kiev with Broad Beans, Peas, Tarragon and Cobnut Salad

Ingredients

• 30 g French Dressing Ready-made
• 30 ml White Balsamic Vinegar
• 500 ml Double Cream
• 2 piece Eggs Free-range
• 120 g Plain Flour Seasoned with salt and pepper
• 200 g Sourdough Breadcrumbs Dried
• 500 g Broad Beans Double podded
• 4 piece Pheasant Breasts Skin removed
• 1 piece Garlic Whole bulb
• 0.5 bunch Chives Chopped
• 1 tsp Parsley Fresh leaves, chopped
• 1 tsp Chives Fresh leaves, chopped
• 1 tsp Basil Fresh leaves, chopped
• 1 tsp Thyme Fresh leaves, chopped
• 100 g Cobnuts Fresh, toasted
• 1 piece Salt For seasoning
• 1 piece Tarragon Pinch of leaves
• 1 piece Vegetable Oil For shallow frying
• 500 ml Vegetable Oil For the dressing
• 2 tbsp Rapeseed Oil
• 30 g Honey Clear
• 1 tsp Shallot Diced
• 200 g Peas Fresh, pods removed
• 15 g Baby Red Chard Chopped
• 0.5 piece Frisee Lettuce Outer leaves only
• 15 g Lamb’S Lettuce Leaves