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Crushed juniper berries give this roast pheasant hens recipe from Martin Wishart an aromatic depth, while the flavour of the tiny French Puy lentils is brightened with crispy lardons and creamy salsify.
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Meanwhile, place the presoaked lentils in a large pot with the whole bacon, thyme, peeled garlic and halved onion, then pour over the chicken stock, bring to the boil and simmer for 25-30 minutes
Drain the salsify and sauté until golden brown in a little oil along with the lardons, then drain on some paper towels and stir into the cooked lentils and seasoning
Pour off any excess fat from the roasting tray, add the chicken stock to the vegetables and boil until reduced by half, skimming frequently
350ml of chicken stock
11
Strain the sauce into a small pan, discarding the vegetables, and whisk in the butter
50g of butter
12
Spoon some of the lentils and salsify onto each plate and place a portion of leg and breast on top. Pour over a little of the sauce and serve with seasonal vegetables of your choice
Although steeped in the techniques of the classical French kitchen, Martin Wishart’s culinary imagination has a distinctly contemporary edge.
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Roast pheasant hens with Puy lentils and salsify
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