Use only young pheasants for roasting ­ older birds are too tough and only suitable for casseroles. Serve with potatoes braised in wine with garlic and onions, Brussel sprouts and bread sauce.

Ingredients (Serves four)

2 young oven-ready pheasants

200ml/7fl oz/scant 1 cup sherry

15ml/1 tbsp Dijon mustard

from the storecupboard

50g/2oz/1/4 cup softened butter

salt and ground black pepper

Method

1 Preheat the oven to 200ºC/400ºF/Gas 6. Put the pheasants in a roasting pan and spread the butter all over both birds. Season with salt and pepper.

2 Roast the pheasants for 50 minutes, basting often to stop the birds from drying out. When the pheasants are cooked, take them out of the pan and leave to rest on a board, covered with foil.

3 Meanwhile, place the roasting pan over a medium heat. Add the sherry and season with salt and pepper. Simmer for 5 minutes, until the sherry has slightly reduced, then stir in the mustard. Carve the pheasants and serve with the sherry and mustard sauce.