Nigel Barden served up a hay baked pheasant with Celeriac dish on Radio 2 Drivetime with Simon Mayo for a tasty autumnal treat.

Nigel says: “Pheasants are a good healthy option and are reasonably priced at around four to five pounds a bird. Cooking on hay is a great way to make this dish and goes back to medieval times. However, you must soak the hay in cider before using it for cooking.”

The ingredients are: 2 Oven Ready Pheasants, 2 Whole Celeriac (medium size), just washed not peeled, 500ml Cider, Fresh Hay 300-400g (roughly 5 good handfuls), Sea Salt, Milled Black Pepper and 2 tbsp Rapeseed or Olive Oil.