Roast pheasant hens with Puy lentils and salsify

Soak the lentils in cold water for 1 hour. Wash the sticks of salsify and cut into 3cm batons

Preheat the oven to 200˚C/gas mark 6

Cover each of the pheasants with 2 slices of the bacon and truss with string. Season the cavity of the birds with a pinch of salt and pepper

Heat the vegetable oil in a large roasting pan and brown the pheasant hens on all sides

Arrange the carrot, onion, celery, garlic and crushed juniper berries around the birds and roast in the oven for 25-30 minutes, basting frequently

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

Remove the pheasants from the oven and leave to rest for 10-15 minutes. Meanwhile, cook the salsify batons in boiling salted water for 5-10 minutes

Fry the bacon lardons in olive oil until golden

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

Strain the sauce into a small pan, discarding the vegetables, and whisk in the butter

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