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Breadcrumbed pheasant breast with beetroot purée and marinated beetroot

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For the beetroot purée

  • 600g/1lb 5oz raw beetroot, peeled, cut into chunks
  • 1 onion, roughly chopped
  • ½ garlic clove, roughly chopped
  • 2 sprigs fresh thyme, leaves only
  • salt and freshly ground black pepper

For the marinated beetroot

For the pheasant

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