The other weekend, we have been to one of the famous farmers’ market in UK which is at Aldercarr farm. my favourite farm shop.

We were delighted to see so many farmers and small scale businesses promoting their produce grown locally. There were some amazing stalls with some incredible variety of things.

We were dearly impressed with the wide range of selection that’s available. Our main reason for the visit was Rocky, being a ardent fan of game meat wanted to try a different bird meat this time and so we were off there and we found a local game meat produce and picked up pheasant for Sunday roast.

Visited their farm-shop as well and bought some fresh veggies to go with my roast. As its a new territory for me, I was quite apprehensive first but to my utmost delight, I have discovered that the meat is simply divine.

Recipe was picked from here but I adapted to my taste by changing few ingredients and according to our taste.

1 pack of parma ham

thyme sprigs a bunch

1 pheasant, washed and cleaned

Olive oil for drizzling

half tub of ricotto cheese

Heat oven to 220c.

Slice 2 layers of parma ham and chop finely, add ricotta cheese and few thyme leaves with sea salt. Put this stuffing into the bird and layer the remaining parma ham on the top and put few sprigs here n there and even stuff with bird as well.

Put the pheasants in a roasting tin, season with pepper and drizzle with oil.

Roast for around 30 min and turn the pheasant and another 30 minutes more, basting every now and then with the pan juices until the legs are no longer pink.

Serve with Winter Roast veggies which were perfect with the pheasant.