This rich winter casserole goes well with a roast chicken, pheasant or any game bird of your choice.

  • Ingredients:
  • 500g Jerusalem artichoke peeled, sliced in 1/2 lengthways
  • Place in ice cold water with a squeeze of lemon to stop discolouration
  • Peel lemon first and pop to one side
  • 100g puy lentils ,poached in water with a broken garlic clove till tender then drained
  • 2 x Celery sticks peeled and finely diced
  • 500ml rich chicken stock
  • Sprig of rosemary
  • Lemon peel
  • 100gram shelled roasted hazelnuts
  • 50g cold diced butter
  • 2 x Pheasants or a whole chicken for roasting

Cooking Instructions


  1. Bring chicken or game stock to simmer in a heavy bottom saucepan
  2. Add lemon peel, rosemary and drain artichokes
  3. Then simmer for 15 minutes without boiling,covering with lid
  4. Remove lemon and rosemary
  5. Then add pre cooked lentils, hazelnuts and celery
  6. Return to heat and simmer for further 10 minutes or so more till artichokes are tender
  7. Finish with 50gram butter gently shaken into casserole

Source: My collection – Jeff Baker – J Bakers Bistro Moderne

Please Note: Whilst all our recipes are developed, tried and tested by our Executive Chef, variances in native and rare breed animals can differ immensely, therefore cooking times are a guide only. Please ensure all products are cooked through and hot before serving.