Return the pheasant pieces to the pot to warm through and become coated in the sauce. Remove the baked apples from the oven. Serve on a bed of kale with a baked apple. Garnish with deep-fried sage ...

Add the kale and halved garlic clove, plus a splash of water and cook for 3-4 minutes ... When the pheasant has cooked, remove it from the oven and lift the crowns from the pan.