Mike Robinson’s recipe for pottage of beans, pearl barley and pheasant with green sauce is nourishing and very satisfying as the temperatures start to drop. The green sauce is a piquant mix of herbs, garlic, lemon and oil that adds a much needed zing for cold winter eveings.

If you have some pheasant left over, try our Lebanese pheasant broth. Giving game a Middle Eastern twist, this broth is warming but not too filling so it is a great mid-morning snack. And for more pheasant recipe inspiration to see you through the season read the top 10 best pheasant recipes.

POTTAGE OF BEANS, PEARL BARLEY AND PHEASANT WITH GREEN SAUCE

Serves 10

• 1 big pheasant
• 3 litres water
• 75ml (21⁄2fl oz) olive oil
• 3 sticks celery, chopped
• 3 carrots, chopped
• 2 large onions, chopped
• 3 large potatoes, chopped
• 12 cloves garlic
• 200g (7oz) white beans, dried
• 200g (7oz) pearl barley
• Bouquet garni made up of rosemary, thyme and sage
• Small bunch parsley
• Salt and pepper to taste
• Small bunch chervil
• Juice and zest of 1 lemon
• Small bunch basil

Start by poaching the pheasant in the water until the meat starts to fall off the bone. Carefully scoop out all the bones and solids and separate the meat. Discard all the rest into a bin for the lab to raid later.

Now put half the oil into a heavy casserole dish and add all the chopped vegetables. Soften for 10 minutes and add 10 of the garlic cloves, unpeeled and whole.

Now pour in the pheasant stock and the meat. Add the beans (you may have to soak them overnight first) and the barley and simmer for 90 minutes on a very low heat.

Season to taste. Whizz up the herbs with the remaining garlic and the lemon juice and zest to make a pesto-like sauce.

Serve in bowls with a dollop of sauce to liven things up.