James Strawbridge served up Ballywalter Wellington surprise with beetroot duxelles, pheasant, duck, rhubarb and whiskey on Strawbridge over the Drawbridge.

The ingredients for the beetroot duxelles are; 4 small-medium beetroot, washed, trimmed and cut into quarters, 1 tbsp olive or rapeseed oil, 50g butter, 100g pancetta, diced, 200g curly kale, tough stalks removed, roughly chopped, 2 garlic cloves, finely chopped, 1 star anise, 1 cinnamon stick, 1 orange, zest and juice only and 5 tbsp Irish whiskey (optional).

For the pithivier: 500g readymade shortcrust pastry, 250g pheasant breast, cut into thin strips, 200g readymade confit duck meat, shredded, 2 rhubarb stems, thinly sliced into batons, handful wild garlic (or 4 chard leaves with stems removed), 1 free-range egg, beaten to glaze, sea salt and cracked black pepper.

See recipes by James in his book titled: The Complete Vegetable Cookbook: A Seasonal, Zero-waste Guide to Cooking with Vegetables available from Amazon now.