Head chef and sole proprietor of Oddette’s in Primrose Hill, Bryn Williams learnt his trade under Marco Pierre White and Michel Roux Junior, and shot to fame on Great British Menu in 2006 beating other well known chefs to cook the fish course for the Queen, as part of her eightieth birthday celebrations.
for roasted crown of pheasant with cavolo
Pre-heat the oven to 400°F.
Heat a large frying pan and add the oil, once hot add the
crowns and seal on all sides and place in the oven 8 minutes.
Heat a large pan of boiling water and add the cabbage and
blanch for 2 minutes and drain.
Heat a large frying pan and add butter and cabbage and
for chestnut stuffing
Heat a medium frying pan and add the oil, once hot add the
pancetta and cook until crispy.
Add the hazelnuts, panko breadcrumbs and thyme and cook for a
couple of minutes. Grate in the chestnuts and keep warm.
In a separate pan heat the butter and add the mushroom and cook
for a couple minutes.
To serve, place the cabbage in the centre of the plate and cut
the breasts from the pheasant and place on top.
Top with the stuffing and garnish with the sauté