Christmas salad

Leftovers are often better than the main attraction.

Ingredients: One pheasant crown, roasted or pot roasted, two pointed (Romano) peppers, one crunchy apple, assorted cherry tomatoes, fresh flat leaved parsley, feta cheese (or equivalent).

Dressing: Two or three tablespoonfuls of good olive oil, a big squeeze of lemon, black pepper, mustard, salt.

Pheasant salad

Method: Make a simple olive oil and lemon juice salad dressing. Put it into a bowl. Wash, dry and slice the peppers and apple. Leave the tomatoes whole. Slice two or three thick slices from each breast quarter. Add these all to the bowl with most of the parsley and toss. Then garnish with chunks of feta (this is Graceburn, once made in Bermondsey but now in Kent) and more parsley. Serve with a quiche, or with seeded volkornbrot.

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