BBC Food - Recipes - Pheasant breast with pearl barley, glazed carrots and spiced dates

Ingredients

• 2 crowns of pheasant , cleaned and washed
• 500ml/18fl oz chicken stock
• 1 celery
• 1 leek
• 1 onion
• 2 garlic cloves, left whole
• 400g/14oz pearl barley
• 2 sprigs fresh thyme
• 5g fresh yeast mixed with 2 tbsp water
• 2 tbsp lemon vinaigrette
• 2 tbsp olive oil
• 2 shallots , diced
• 1 tsp cumin
• 1 tsp caraway seeds
• 100g/3½oz lardo, finely diced
• 8 fresh dates
• 8 baby purple carrots , washed, tops removed and reserved
• 8 baby orange carrots , washed, tops removed and reserved
• 8 baby yellow carrots , washed, tops removed and reserved
• 100g/3½oz unsalted butter
• 8 pieces of lion’s mane mushrooms
• salt and freshly ground black pepper
• 1 tbsp chopped chives
• 100ml/3½fl oz olive oil