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Chiswick W4 1QP

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We would like to share a recipe with you every month using our seasonal produce.

This month we bring you a recipe from 'the wonderful Sally Clarke' of Clarke's Restaurant, Shop & Bakery.


Clarke's Roasted Hen Pheasant with Chestnuts, Apple and Cream

Serves 4-6
  • 2 young hen pheasants
  • Handful of fresh bay leaves
  • 1 onion sliced fine
  • Freshly ground black pepper and sea salt
For the roasting pan:
  • 50ml olive oil
  • 30gm butter
  • 1 onion roughly chopped
  • 1 carrot, peeled and roughly chopped
  • 1 stick celery roughly chopped
  • Few sprigs of thyme, rosemary and bay
  • 4 firm apples – eg cox’s, braeburn, russet
  • 1 tablespoon demerara sugar
  • 150gm vac-u-pac chestnuts cut in half
  • 1 teaspoon chopped fresh rosemary
  • 1 tablespoon chopped parsley
For the sauce:
  • 1 dessertspoon plain flour
  • 1 glass red wine – 175ml
  • 1 glass orange juice – 175ml
  • 1 tablespoon redcurrant jelly
  • 250ml chicken or game stock (or water)
  • 100ml double cream
To Serve
  1. Check the birds for shot, which may be visible and pull out gently. Fill the cavities with bay leaves, onion slices and sprinkle the skin with freshly ground black pepper and salt.
  2. Pre-heat oven to 180˚C.
  3. In a hob-to-oven pan heat the olive oil and half the butter over a medium heat, with the chopped vegetables and herbs and cook until golden brown. Add the birds and colour the skin until golden on all sides.
  4. Place in the centre of the oven and roast breast side up for 15 minutes. Turn the heat down to 160˚C, turn them over to breast side down, and continue to roast for a further 15 minutes or until the thigh juices run clear when pierced with a skewer.
  5. Remove the birds to a bowl, cover with a lid and keep in a warm place to rest. Keep the pan and vegetable contents together.
  6. While the birds are cooking, peel, quarter and core the apples and cut each wedge into two. In a clean pan heat the remaining butter until the foam starts to subside. Add the apples and sugar and toss gently over a high heat or until they start to turn a golden brown. Add the chestnuts and rosemary and cook a further few minutes to soften the nuts slightly. Season and add chopped parsley and leave on one side.
  7. Place the roasting pan containing the vegetables over a medium heat and stir in the flour, then stirring continually, add the red wine, orange juice and redcurrant jelly. Stir well to amalgamate, then add the stock, bring to the boil and simmer for 2–3 minutes or until it has thickened to your liking. Taste for seasoning, strain into a small pan and leave on a low heat, skimming if necessary.
  8. Portion the pheasants, removing any shot that may be visible. Remove the legs first and cut into 2 at the joint. Remove the breast meat from the carcass, keeping the knife close to the carcass.
  9. Place the jointed birds attractively on a warm serving platter and scatter over the apple and chestnuts. Bring the sauce to a boil and add the cream, taste, then pour half over the pheasant, and serve the remaining sauce in a jug to serve separately at the table.
  10. Serve crisp fluffy roasted potatoes with this and a fresh winter lettuce salad.
Rodney's Recommendation

Recipe of the Month