Roast pheasant with cavolo nero and bacon

Method

1. Heat the oil in a casserole or large pot with a lid, and brown the birds all over. Remove and set aside, then fry the bacon briefly in the same pot until coloured. Add the shallots and fry quite briskly for 3-4 minutes, allowing them to caramelise slightly. Add the garlic, celery, salt, wine, tomato purée and 200ml water, then return the pheasants to the pot, breast-side up. Bring to a simmer, cover and cook for about 1 hour. The bird is done when a leg can be tugged away from the breast with ease. Allow to rest in the juices for at least 10 minutes.

2. Meanwhile, heat the butter in a wide-bottomed frying pan and, when it is fizzing nicely, add the cavolo nero and cook until just wilted.

3. To serve, carve or joint the bird and serve it on the cabbage. Spoon over the bacon, celery and shallots.