This recipe is inspired by the Birmingham proof house, which is a fine historical establishment located within the renaissance of an expanding cosmopolitan city. Where old and new cultures combine, this has led Britain to enjoy its own favourite food; I?ll colloquially call it the ?Balti?. This recipe will give proof to your own cooking skills, with a spicy shotgun cartridge-sized pheasant dish ideal for any shooting occasion.


? onion ? fresh ginger

? pheasant breast

? dried cinnamon ? salt

? dried turmeric ? green and/or red chillies ? garam flour (besan) ? plain flour ? two eggs

? breadcrumbs


1. Peel the onions and the ginger pieces and leave them whole.

2. Place into cold, salted water and bring to the boil.

3. As they near being cooked, add the whole pheasant breast (skinned) and continue cooking until all are thoroughly cooked.

4. Remove and allow to cool.

5. Once cooled, either chop the mixture finely or put through a blender.

6. Put the coarse mixture into a bowl and add ½teaspoon of ground cinnamon, salt, turmeric and some finely chopped chillies.

7. Continually mix in sifted garam flour a little at a time to form a very stiff, self-holding mixture. By hand, mould the mixture into shotgun cartridge-sized pieces.

8. Dust each ?cartridge? with plain flour, roll it through a plate of beaten eggs, then roll it through some breadcrumbs.

9. In about 2in deep of vegetable oil, fry the ?cartridges? for a few moments until golden brown.

10. Drain on kitchen paper. Once all are cooked, heat through for five minutes in an oven at 180°C and serve with a salad of sliced tomato, cucumber and roughly chopped coriander.


When you chop up the cooked pheasant, some of it will turn almost to dust ? that?s fine.

Garam flour is available from the baking section in a supermarket. When you cook

the ?cartridges?, hold one in your hand and dust it from a sieve with the other.

Lay out your beaten eggs and breadcrumbs in sequential order before you put them

into fry, using a spoon.