Jamie Magazine
By Pete Begg
Ingredients
2 bunches of watercress
a few sprigs of fresh thyme
½ a ready-to-bake ciabatta
1 tablespoon groundnut oil
1 whole nutmeg, for grating
200g green beans
2 tablespoons freshly grated horseradish
2-3 tablespoons red wine vinegar
3 tablespoons crème fraîche
extra virgin olive oil
1 lemon
300g-400g leftover roast pheasant and partridge
Method
- Pick the watercress and thyme leaves. Trim the crusts off the ciabatta, tear the bread into chunks and whiz in a food processor.
- Heat the groundnut oil in a wide non-stick pan and add the breadcrumbs, thyme, a grating of nutmeg and a pinch of sea salt and black pepper, and fry until golden.
- Drain on kitchen paper and keep warm.
- Trim and cook the green beans in simmering salted water. Drain, then leave to cool.
- Put the horseradish into a mixing bowl and mix in the vinegar, crème fraîche, 6 tablespoons of extra virgin olive oil and a pinch of salt and pepper.
- Toss the watercress and beans in just enough lemon juice and extra virgin olive oil to coat.
- Lay on plates, shred and add chunks of pheasant and partridge, then drizzle over the dressing and finish with the warm crumbs.
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