Slow Roast Pheasant Ramen

Method: 1. First, start infusing the stock. Bring the 1 litre of chicken stock to the boil with all of the broth ingredients. Season with soy and fish sauce, then bring back to the boil, and simmer for an hour. 2. While the stock simmers, set the oven to 160 °C and julienne your leeks, carrots and bamboo (slice them into extremely skinny strips, about 5cm long). Set them aside. 3. When the oven’s hot enough, season the pheasant breasts with a touch of salt and pepper, place on a baking tray and roast for around 20 minutes. 4. Saving the liquid, strain your stock through a colander and then reboil. Taste to check the seasoning: it should be slightly hot and salted, with just a hint of sweetness. 5. Place your cooked ramen noodles in a large ramen bowl, and pour the hot stock over the top. This heats the noodles really quickly, without overcooking them. Serves 4 Recipe courtesy of  Eat Wild www.eatwild.co