Recipe for Sunday dinner

First, make sure you stop and reverse back to pick up that fresh but motionless pheasant by the side of the Fosse Way. Second, gingerly lift it into the car boot. Third, remove feathers, skin and… feet. This looks like a decent casserole, so let’s not hang about (sorry for the pun). Fourth, remove final bits of offal and chop into four pieces. Fifth, add stock, seasoning, herbs, paprika, a bit of celery and butternut squash and place in slow cooker. Sixth, serve with rice or mashed potato and red cabbage with raisins!
The finest fresh local produce – and an extra bonus point because the cabbage and squash came from Radway!

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