Pheasant kiev, crushed swede, hazelnut butter and smokey bacon cabbage Archive

Ingredients

• 1 large pheasant, plucked and cleaned
• 50g/1¾oz peeled and toasted hazelnuts, plus extra for garnish
• 115g/4oz salted butter
• 1 clove garlic, peeled
• 25g/1oz plain flour
• 2 eggs, beaten
• 50g/1¾oz panko breadcrumbs
• 2 tbsp rapeseed oil
• 115g/4oz smoked pancetta or pancetta, in one piece with skin on
• 1 large swede, peeled and cut into 2cm/¾in dice
• 1 litre/1¾ pint white chicken stock
• 1 small Savoy cabbage, outer leaves removed and retained, inner quartered
• 1 Toulouse sausage
• 1 head garlic
• ½ bunch fresh thyme
• salt and freshly ground black pepper