Potato Salad

Ingredients
500g New Potatoes
150g Green Beans
8 Spring Onions (sliced into inch long chunks)
200g Pitted Black Olives (optional)
100g Salami (cut into thin slices, don't use if you are going for the vegetarian version)
6 Tablespoons Olive Oil
2 Tablespoons White Wine Vinegar
2 Tablespoons Fresh Mint (chopped)
1 Tablespoons Whole Grain Mustard
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
1 Mixing Bowl
1 Serving Bowl

The Good Bit

1. Start by cooking the potatoes for 15 minutes, then drop in the beans and cook for another 3 minutes, drain the water and rinse under cold water then drain again and leave to cool some more.
2. Now chop the potatoes into chunks and toss into the serving bowl along with the olives, onions and salami, in the mixing bowl you want to mix together the remaining ingredients and then season with salt and pepper, pour over the potato mixture and serve.
   

Serves 4

Pheasant with Cabbage and Mustard Sauce

Ingredients
5 Tablespoons Butter (if you can get hold of clarified use that)
4 Pheasant Breasts (boneless and skinless)
425g Savoy Cabbage (shredded)
300ml Game Stock (if you can buy this or use chicken stock)
300ml Red Wine
300ml Single Cream
2 Tablespoons of Port (for that Christmas feel, or you can leave this out)
3 Tablespoons Wholegrain Mustard
50g Butter
Salt and Pepper
4 Sprigs of Any Herb to garnish

Equipment
1 SHARP Knife
1 Chopping Board
1 Frying Pan
2 Large Pans

The Good Bit

1. THIS STAGE SHOULD BE DONE 3-4 MINUTES MAXIMUM BEFORE YOU ARE ABOUT TO SERVE UP, YOU MAY WANT TO PREPARE THE CABBAGE AND SAUCE IN ADVANCE. Start by melting the 5 tablespoons of butter in your frying pan, then fry the breasts over a gentle heat for 4 minutes, remove, season and set aside, the flesh should feel firm but springy to the touch and the meat should look just cooked when cut.
   
2. The sauce is easy, combine the chicken (or game if you can get it) stock with the red wine, heat in a pan and reduce by half, stir in the mustard and cream and reduce until the sauce has thickened enough to coat the back of your spoon when you hold it up, if it runs off cook a little longer, finally season it with salt and pepper.
3. The cabbage should be cooked and drained then toss in the 50g of butter and swill around to give a good even coating, now pile in the centre of each plate , carve the pheasant into 3-4 slices then position nicely on top, spoon over a little of the sauce, decorate with your sprig and serve
   

Serves 4