Recipes

Pheasant breast with pearl barley, glazed carrots and spiced dates

Impress your guests with this restaurant-style dish of pheasant, pearl barley and stuffed dates.

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Ingredients

For the pheasant

For the pearl barley

For the spiced dates

For the carrots

  • 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

For the lion’s mane mushrooms

For the chive oil

  • 1 tbsp chopped chives
  • 100ml/3½fl oz olive oil