300g leftover roast pheasant, shredded
2 shallots, peeled
1tbs garam marsala
2tsp mustard seeds
250g brown rice
250g puy lentils
100g dried fruit, (ie currants, dates, dried cranberries)
1–2tbs red wine vinegar
25g parsley, roughly chopped
25g mint, roughly chopped
toasted flaked almonds, to serve
Slice one of the shallots into rounds around 5mm thick. Add 3-4 tablespoons of olive oil to a large frying pan over a high heat. Add the shallot rings in batches and fry until crisp and golden, then remove with a slotted spoon and drain on kitchen roll.
Remove the pan from the heat and allow the oil to cool a little. Roughly chop the remaining shallot. Return the pan over a medium heat, add the chopped shallot with a big pinch of salt, and fry until soft and golden.
Add the spices and stir to toast a little.
Add the rice and puy lentils with a big splash of water, then the dried fruit with a tablespoon of red wine vinegar.
Add the pheasant and herbs and stir everything together. Cook for a few minutes until everything is warmed through, then season well and remove from the heat; add more red wine vinegar if it needs a little more acidity.
Scatter with the crispy shallot rings and the flaked almonds and serve.