Wow 6 of your favourite friends with this fantastic menu: they'll think you've been in the kitchen for hours! Cheat prawn cocktail provides a retro starter, followed by gloriously celebratory braised pheasants in Madeira, which can be reheated or even frozen. After all that food, you want a light, refreshing dessert. Spike's Apple Sorbet is ideal.
This is an amazingly brilliant cheat and absolutely everyone adores it. But be warned, it only works with Tesco Prawn Cocktail which has the best, juciest prawns and dressing by a mile.
This is probably one of the nicest pheasant dishes of all. It also improves if you make it the day before you need it and re-heat gently before serving. The recipe is suitable for freezing.
Spike is the nickname of our friend Galton Blackiston, who is the owner and chef of the Michelin-starred country-house hotel Morston Hall in Norfolk. He's a fanatical Norwich City supporter, so we always end our meals there with lots of football tales until the early hours. He has generously allowed me to adapt his brilliant apple sorbet recipe.
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