Recipe kindly donated by Mark Hix
Mark Hix’s impact on British cuisine has been enormous, with many successful restaurants in his portfolio, cookbooks that number double figures, and his unfailing support of British producers and suppliers.
I love a game pie. I love pheasant, partridge and pretty much all game, cooked in all sorts of ways. Pheasant is such a staple in our house, as I expect it is in many Shooting Times readers’ homes, that we can on occasion run out of enthusiasm for our familiar, much-loved, tried-and-tested recipes.
At times like that, it’s possible to find yourself reaching for the Chinese takeaway menu, even though our nearest is seven miles away. I can’t remember the last time I actually gave in and ordered a takeaway, but it is…
