Fried Pheasant with Quince & Bay

Gill Mellor creator of the recipe said, “This rustic dish has an air of autumn about it. I like to think it’s got all the colour and patina of a hedgerow as its greens turn to soft, mottled yellows and light, earthy browns. The “pheasant season usually coincides nicely with the quince harvest. You can prepare the quince well in advance – once cooled, it keeps beautifully in the fridge in its cooking syrup. If you’re not having  pheasant, you can just as easily serve the quince alongside some good cheese and cold ham, or enjoy it sweet – with vanilla ice cream.”

Photos by Andrew Montgomery