This recipe is a cultural mix of British bubble and squeak, “boxty” from Ireland and onion bhaji from India. It is simple to make and you can use off-cuts of pheasant or optional ingredients to suit your taste.

Ingredients (serves two)

11⁄2lb potatoes * 1⁄4-1⁄2lb celeriac * handful of fresh parsley *  1oz butter * 1oz plain flour * one pheasant * one small onion or shallots * garlic (to taste) * olive oil * salt and pepper * one level tsp paprika * (optional) *  1⁄4tsp fresh or dried chilli * 1⁄4tsp fresh or dried coriander

Method

1. Boil and mash the potato and put in a large mixing bowl. Take a cheese grater and, using the larger holes, grate the raw celeriac into the potato mixture. Chop the parsley, melt half the butter, and add them and the flour to the mixture. Mix well. Leave the mixture to one side.

2. Take the skinned pheasant and dice the game finely. Finely dice the onion and garlic also. Fry the pheasant and onion in a little olive oil, season as it cooks and add the paprika, if using, and the chilli and coriander. Once cooked, mix the pheasant (and any pan oil) into the potato mixture.

3. On a medium heat, reheat the frying pan with half and half olive oil and the remaining butter. Pick up a small handful of the potato mixture and pat into a rough pancake/crumpet shape and gently lay it into the hot oil. Cook for around six minutes each to brown well on each side, turning once only (use two spatulas). Remove to keep warm and serve.

Tips

The mashed potato needs to be fairly thick. If it is too runny, add a little more flour. I used paprika and chilli, but coriander adds another dimension to the recipe — or try all three. The breast from one hen pheasant was sufficient to make six patties.