THE SPEED at which I flew through my stash of pheasants from the freezer this year proves how truly versatile this meat is. In spring I served it roasted with fresh flavours such as peas, crème fraîche and mint, and in summer it made frequent appearances on the barbecue alongside tomato and corn salsas, and herby garlic yogurt. Now that autumn is upon us, it feels the perfect time to start pairing the meat with more spicy, warming flavours.
Although this month’s recipes all call only for the breast, there is plenty you can do with the rest of the carcass. I tend to pop
