Fricasée of pheasant with Ampleforth apples, young leeks, prunes, cider cream and celeriac purée

Serves one

For the celeriac purée

• 0 Olive oil
• 50g diced onion
• 2 rashers smoked bacon
• 2 pheasant breasts
• 2 eating apples
• 50g game stock
• 200g whipping cream
• 10 pitted prunes
• 200g cider
• 0 pepper
• 8 young leeks

• 0.5 celeriac
• 200g milk
• 200g whipping cream
• 20g unsalted butter
• 0 ground white pepper

Step 1
First make the purée.

Step 2
Put the celeriac in a pan, add cream and milk to cover and bring to a boil.

Step 3
Turn down the heat and simmer gently until cooked, so the celeriac absorbs the liquid.

Step 4
When soft, transfer to a blender and whizz until smooth.

Step 5
Season, stir in the butter and set aside somewhere warm.

Step 6
Heat a little olive oil in a deep-sided sauté pan, and sweat the onion, bacon and pheasant, colouring until golden brown.

Step 7
Add the cider, cream and game stock, and reduce by half – this will take around 10 minutes.

Step 8
Meanwhile, gently reheat the purée.

Step 9
Add the apples, prunes and leeks to the pheasant pan, and warm through gently for a minute or two, and check the seasoning.

Step 10
Serve immediately.