Second Time Lucky Stew

Cooking time
Serves2-4 people

We love leftovers and with this stew you're getting a meal that’s probably better than the first. You can whip up in a flash as you've already done most of the work.


  • The bones and leftover meat from 1-2 roast pheasants (or a chicken)
  • 2 onions and/or leeks, finely chopped
  • 2 carrots, finely chopped
  • A spoonful of spiced butter (1 tbsp butter & ½ tsp: ground cinnamon, paprika, cumin & chilli powder
  • 2-4 mugs of leftover roasted veg
  • A tin of tomatoes, if using leftover Mediterranean veg - just use the stock if using root veg
  • A handful of fresh herbs like parsley or chervil, roughly chopped
  • Sea salt and freshly ground black pepper
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1. Take any leftover meat from the roast pheasant sand set aside with the veggies. Make a quick stock by frying the pheasant bones in a bit of olive oil for a few moments. Add the finely chopped onion/leek and carrot, along with a good pinch of salt and pepper. Let these sizzle for 15 mins, then cover with just enough water to barely cover. Let it rapidly boil for 10-15 mins.
2. While it cooks, sizzle the leftover meat and veg with the spiced butter. If you're using Mediterranean, add the tinned tomatoes and top up with 1-2 mugs (or tomato tins) of stock (strain it first!). If you're using root veggies, just top them up with the stock - enough to make the stew as thick or as thin as you like.
3. Serve with a scattering of herbs and a nice wedge of bread.
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