A delicious confection

This recipe is courtesy of Annie Assheton, a former MasterCheffinalist and Farlows’ celebrity cook.

Annie is passionate about sharing her delicious creations with others and teaching people how to cook them themselves. Good-quality products are always central to her recipes, all designed to make cooking easy and stress free. Annie joined the Farlows team to offer her expertise and recipes based around fieldsports, taking into account key seasonal dates throughout the year. Farlows is strongly supportive of the eating of game, its aim to encourage shooters to make the best and sustainable use of their day in the field. So, without further ado, a Christmas cracker for Sporting Gun readers. PREPARATION TIME: 30 MINUTES COOKING TIME: 10 MINUTES MAKES 24 Ingredients 120g meat from 3 confit pheasant legs60g pheasant breast, diced60ml double cream15g breadcrumbs25g egg, beaten1 tbsp rosemary, very finely choppedFlour, egg and breadcrumbs, for coating Method 1 Pick the…

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Sporting Gun (Digital) - 1 Issue, January 2021

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