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This Anglicized daal is cosier than a pair of woolly slippers. Makes a wonderful bed for whole roasted pheasant, or stay veggie and serve with rice, fried onions and naan bread.
FOR PHEASANT TO PERCH ON TOP: Preheat the oven to 200°C/400°C/Gas 6. Unwrap your bird(s) to let it/them warm up to room temperature. Season the pheasant all over. Add a nugget of the butter and a splash of olive oil to a large frying pan over medium-high heat. Brown the pheasants all over. Pop them in the oven. The pheasant will need about 30 mins, depending on its size. If it's quite a plump bird that looks more like a small chicken, add another 5-10 mins. It will be done when you can pull the leg away from the breast with ease and there is no sign of pinky/red flesh when you do.
Great recipe, the flavours blend perfectly
Absolute go to recipe, loved by old and very, very small. Would recommend as an essential first food dish for anyone weaning their babies. Dial down the chili a notch for the very little. LOVE it.