The pheasant season is now well under way, which is why the Foxbury Farm butchers have loads of plump birds on display in their well-stocked -meat cabinet, all shot locally.

This dish is easy to make and will take on a superb mellow flavour if served the day after it has been cooked and the herbs and pheasant juices have had time to fuse. Add a few drops of red wine to the dish if you want even more flavour.

YOU WILL NEED One pheasant 1oz (25g) butter Dash of olive oil One medium onion – chopped fine Two or three medium sized carrots – cut like matchsticks 4oz (125g) button mushrooms Two cloves garlic – chopped fine Handful fresh marjoram, parsley and thyme – chopped fine.

One bay leaf One 400g can chopped tomatoes 300ml (10 floz) stock 1dspn flour Salt and freshly ground black peppercorns to season.

Method: Turn the oven to 200C/400F or gas mark 6.

Prepare the vegetables.

Melt the butter and the oil in a heavy- bottomed frying pan, and place the pheasant breast side down in the pan and gently cook it until it begins to brown. Turn and cook the bottom too.

Remove the pheasant from the pan and reserve while you cook the vegetables.

Cook the onion, carrots and garlic in the same pan until soft but not brown, add the herbs, bay leaf and mushrooms and cook for a moment more.

Sprinkle the flour into the mix, cook again until the mix thickens, then stir in the stock and the tinned tomatoes.

Bring to full heat, adjust seasoning and tip the lot into a casserole dish.

Place the pheasant on top of the vegetable mix and cook in the preheated oven for about 45 minutes, having placed a lid on the dish.