James Martin served up a tasty pheasant with fig tarte Tatin served with woody wild mushrooms and kale for a special supper on Saturday Kitchen.

The ingredients for the fig tarte tatin are: 150g caster sugar, 3 figs, halved and 100g all-butter puff pastry.

For the fig purée: 300g ripe black or green figs, whole, 25g butter, plus extra to finish, 2 tbsp port and salt and freshly ground black pepper.

For the pheasant: 2 pheasant crowns, 500ml chicken stock, 2 thyme sprigs, 2 garlic cloves, crushed, 2 tbsp olive oil and 2 tbsp unsalted butter.

For the mushrooms and kale: ½ head kale, 2 tbsp unsalted butter and 200g mixed wild mushrooms, such as girolles, chanterelles and trompets.