Serves 10
For the stock
■ 4 hen pheasants (or 2 plump rabbits)
■ 5 litres (84⁄5 pints) water
■ Bundle of thyme and parsley
■ Zest of 1 lemon in strips
■ 2 sticks celery
■ 1 leek, cut in half
■ 1 tbsp sea salt
■ 10 peppercorns
For the dressing
■ 6 tbsp natural yoghurt
■ 6 tbsp really good mayonnaise
■ 1 tbsp mild wholegrain mustard
■ Juice and zest of 1 lemon
■ 1 tbsp finely chopped mint
■ 3 tbsp finely chopped tarragon
■ 1⁄2 cucumber, skinned, seeded and
finely diced
■ Sea salt and pepper to taste

This will be a delicate concoction, without any influence from abroad, and suitable for a garden party. In a big pan, poach the pheasants gently in the stock ingredients for about 90 minutes. Make sure they are fully covered in water and when cooked, they should be falling off the bone. Take the birds out of the stock (strain, reduce and keep for another day).
Pick the birds down into lovely big pieces of meat and place them in a big mixing bowl. In another bowl, mix the yoghurt, mayonnaise and all the other prepared ingredients. Season gently, then mix with the pheasant. Cover and place in a fridge for four hours, then check the seasoning again. Add
a little more lemon or tarragon to suit. Serve in a large floral bowl with salad and buttered brown bread.