Tradition with a twist

Showcasing the finest British produce from honey, beer and butter to game and venison, this month’s trio of dishes truly encapsulate the taste of Britain, says Philippa Davis

- Philippa Davis

Oven-roasted beer-can pheasant with honey- butter glaze

This is a magnificent centrepiece to a British feast. To celebrate your region’s food scene you can use local produce. Here in the West Country I am a big fan of Gritchie Brewing and Dorset Dairy Co butter.

Serves 2

Brine 

50g sea salt
50g brown sugar
250ml water
1 tsp black peppercorns
4 bay leaves
250ml beer
1 pheasant, oven ready and fully defrosted

Rub

1 tsp oil
1/4 tsp paprika
1/4 tsp mustard powder
½ tsp dried oregano
1x 330ml can of beer

Glaze

1 tbsp butter
1 tbsp honey
1 tbsp parsley, finely chopped

Brine

1 Place the salt, sugar, water, peppercorns and bay leaves in a small saucepan and, stirring occasionally, heat until the salt and sugar have dissolved.

2 Take off the heat, stir in the beer and allow to cool completely.

3 Put the pheasant in a ziplock bag, add the brine and sit it in a snug-fitting bowl so the liquid surrounds the bird. Chill in the fridge for 4-6 hours.

Rub

1 Preheat the oven to 190°C fan/Gas Mark 61⁄2. Remove the pheasant and leave to drip-dry for a few minutes.

2 In a small bowl, mix together the rub ingredients then rub all over the bird.

3 Open the can of beer, pour out half then remove the whole top using a tin opener.

4 Carefully sit the bird on top of the open can and place in a shallow roasting dish.

5 Roast for 30-40 minutes or until cooked.

Glaze