Pheasant with pearl barley

Take the breasts off the pheasant carcass and set aside. Make 500ml stock using the breasted carcass the day before by simmering it in water with the above stock ingredients. After cooking, pass through a muslin cloth, add a touch of butter for flavour and a shiny finish.

Roast the beetroot in tinfoil with orange and lemon peel, juice of an orange, sugar, ginger and one garlic clove for 20 minutes at 180°C. When cooked, purée and add a little stock to required consistency.

Crush the remaining garlic clove. Take some ribbons off the carrot and the parsnip, then finely-dice what remains. Finely-dice the red onion. Cut the leek into thin rings. In hot oil, quickly fry red onion and garlic for 2-3 minutes, until softened. Add the parsnip, carrot and leek and fry for a further 2-3 minutes.

Stir in the pearl barley and coat in the oil. Pour in the white wine and simmer, stirring, until the liquid has been absorbed. Continue adding a ladleful of the stock at a time, simmering and stirring until the liquid has been absorbed every time. Use up all of the stock and ensure barley is tender. Add in two-thirds of the parmesan cheese and stir in a knob of butter.

Cover the pheasant breasts in a light dusting of sage and remaining parmesan and wrap in pancetta. Fry and baste to form a caramelised crust.

Roast the parsnip and carrot ribbons with some sage leaves.

Place pearl barley risotto on a plate. Top with a pheasant breast and parsnip and carrot ribbons. Add a serving of beetroot purée. Dress with roasted sage leaves and serve.