[et_pb_section bb_built=”1″ fullwidth=”off” specialty=”on”][et_pb_column type=”3_4″ specialty_columns=”3″][et_pb_row_inner admin_label=”Row”][et_pb_column_inner type=”4_4″ saved_specialty_column_type=”3_4″][et_pb_post_title _builder_version=”3.16.1″ meta=”off” featured_image=”off” title_font=”Comfortaa||||||||” title_text_color=”#078463″ /][/et_pb_column_inner][/et_pb_row_inner][et_pb_row_inner admin_label=”Row”][et_pb_column_inner type=”1_2″ saved_specialty_column_type=”3_4″][et_pb_text admin_label=”Ingredients” _builder_version=”3.16.1″ text_font=”Comfortaa||||||||”] Serves 4 6 pheasant breasts400g dried breadcrumbs2tbs cumin seeds2tbs fennel seeds1tbs korma powder4 eggs, beaten100g flour2 litres rapeseed oil quince mayonaise 2tbs quince paste200ml mayonnaise1 clove garlic, crushedjuice and zest ½ lemon½tsp smoked paprika… Continue reading Pheasant goujons with quince aïoli