Free Pizza

50g butter

50g dark brown sugar

75ml cabernet sauvignon vinegar

500ml soft, fruity red wine

300ml chicken stock

3 fresh bay leaves

3 star anise

Pinch of ground cloves

1 Preheat the oven to 200C/Gas 6. Quarter, core and finely shred the red cabbage. Peel, core and thickly slice the apple. Put the butter, sugar, vinegar, wine and stock into a large ovenproof casserole dish and stir over a medium heat until all the sugar has dissolved.

2 Add the bay leaves, star anise, cloves and a generous pinch of salt and pepper. Tip in the cabbage and apple and stir well. Bring to the boil, then cover with the casserole lid or a double layer of kitchen foil. Transfer to the oven and bake for 1¼ hours until the cabbage is tender, stirring halfway through.

3 While the cabbage is cooking, you can prepare the pheasants. Rinse the birds inside and out, then pat dry with kitchen paper. Cut the garlic bulb horizontally in half and stuff one half inside the cavity of the birds with the thyme sprigs. Season the birds all over with salt and pepper, then wrap in the bacon, securing the rashers in place with cook’s string.

4 Heat the oil and butter in a large frying pan over a moderate to high heat and brown the pheasants on all sides for 6-8 minutes. Remove from the pan and set aside. When the cabbage is ready, remove it from the oven, uncover and give it a good stir. Nestle the pheasants among the cabbage, cover again and cook for 20 minutes. Remove the lid and cook for a final 20 minutes, until the juices run clear from the thickest part of the birds.

5 Transfer the pheasants on to a board and leave to rest for 10 minutes. Remove the string, then carve. Divide the cabbage between four warmed serving plates and lay the pheasant on top. Serve with roast potatoes.

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