Poached and roasted pheasant with Savoy cabbage, roast parsnips and sherry vinegar pearls

Ingredients

Oils & Vinegars

  • vegetable oil
  • 100ml of sherry vinegar

Store Cupboard

Speciality Ingredients

  • 1.5g of agar agar

Dairy

  • 100ml of cream
  • 2 knobs of butter

Salad & Fresh Herbs