Instructions: Pre-heat the oven to 220 C/425 F/gas mark 7

Boil the chicken stock to reduce by half. Heat the oil in an ovenproof saute pan on top of the stove and brown the pheasant all over, cooking and turning for about 5 minutes. Place the pan in the oven and roast until the pheasant is only just done and still pink inside, usually about 7-8 minutes. Remove and allow the bird to rest, preferably covered with a butter paper or a sheet of buttered greaseproof paper. Keep the oven on.

Melt one third of the butter and quickly saute the cabbage, stirring well and tossing until it starts to wilt. Pick off the tips of the sprigs of thyme (we call these thyme flowers) and sprinkle half over the cabbage as it cooks. Season lightly and keep warm.

Melt half of the remaining butter and saute the mushrooms quickly until just cooked. Season and keep warm.

Return the pheasant, covered in butter paper or buttered greaseproof paper, to the oven for a further 4 minutes. Reheat the stock and stir in the remaining thyme flowers and the last of the butter, whisking to thicken the sauce.

To serve, put the cabbage in the centre of the warmed plates. Cut the pheasant into neat slices and place on the cabbage. Garnish round the outside with the leeks and mushrooms and coat with the sauce.

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