Mark Hix Britain classical Mark Hix Britain

Mark Hix’s autumnal recipes featuring the best of wild British produce

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telegraph.co.uk

Cook time: 25-35 minutesFourHowever carefully you cook it, pheasant can get a bit dry, but I’ve found that it comes up a treat when briefly fried like in this dish.

You could serve this with all sorts of things, from a salad to pasta tossed in tomato sauce. If you’re feeding children, try making smaller goujons.Prep time: 20 minutesCook time: 10-15 minutesFourThis is an autumnal version of the classic summer pudding.

You’ll be surprised what you can find in hedgerows, and this is a great way to get the kids involved in harvesting wild food.

You can always freeze your harvest and make this pudding later on in the year too. I’ve used some bullace gin in this, but damson vodka or sloe gin would be great too, as perhaps like me you get gifted bottles over the years and they pile up in the cellar.Try to make this one or two days before you need it, so the bread gets well soaked with the fruit juices.

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