MY first column of the year is dedicated to one-dish wonders. While saving on the washing up is always welcome, cooking an entire meal in one pot or tray also means the ingredients have plenty of time to mingle, creating a really flavourful dish.
For my cobbler recipe, although you could just use the meat from the bird, by cooking it whole first you will bring increased flavour and depth as well as making the pheasant meat more tender. My simple traybake is an excellent example of how you can combine all the
