Serves 6

Ingredients:

Two whole pheasants
Whole meal and/or white bread
Butter
6 slices of bacon
Two avocados
Lemon
Salt and pepper

Recipe:

Place the whole pheasants in a roasting tin; add a generous splash of olive oil to both of the pheasants. Add salt and pepper to season and roast. Cook the meat, allowing approximately 20 minutes per pound at gas mark 4-5, or 180 Celsius. Allow the birds to cool before using the meat.

Fry bacon until crisp, then set aside. Peel and remove the stones from the avocados and slice them finely, add a little lemon juice to the avocado. Toast and butter the bread and add the pheasant meat, bacon and avocado and serve.

Photo and Recipe by Charley May