The Bikers cooks a pheasant, wild mushroom and bacon pie on their Best of British foods series.

The Bikers says: “This is a brilliant way to use pheasant breasts. They only need to be cooked very quickly before they are baked in the pie. Serve with freshly cooked green vegetables, such as shredded spring greens.”

The ingredients are: ½ chicken stock cube, 15g dried mixed wild mushrooms, 2 tbsp sunflower oil, 100g mixed fresh wild mushrooms, such as chanterelles, wiped or brushed, and sliced if large (or 150g sliced portabellini mushrooms), 6 rindless smoked streaky bacon rashers, cut into 1.5cm slices, 1 onion, finely chopped, 6 skinless pheasant breasts, each cut into 6 pieces, 2 garlic cloves, crushed, 100ml tawny or ruby port, 3 tbsp plain flour and 2 heaped tbsp finely chopped fresh parsley leaves.

See how Si and Dave make their delicious looking treat in this video: