Pan-fried pheasant breast with parsnip purée, parkin and pickled brambles

Ingredients

Oils & Vinegars

  • 50ml of vegetable oil
  • 100ml of rapeseed oil
  • 200ml of red wine vinegar

Salad & Fresh Herbs

Store Cupboard

Beverages

  • 135ml of water

Dairy

  • 200ml of cream
  • 1 knob of butter

Bakery

  • 100g of parkin, or dark ginger cake