Gordon's pheasant dish makes an affordable but smart meal for two
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Carrot purée with star anise
Heat a small knob of butter in a small pan and gently sizzle 3 finely sliced carrots for 5 mins. Pour in 100ml fresh chicken stock and add 1 star anise. Season and simmer for 15 mins until the carrots are really soft – add a splash more stock if needed, but by the time the carrots are cooked you want most of the stock to have reduced. Stir in 2 tbsp double cream and bring back to the boil. Remove the star anise and blend until as smooth as possible.