Maggie Beer’s Herb Pasta with Sorrel Butter

“At Pheasant Farm in the ’80s, in fact for the whole of the nearly 15 years of the Pheasant Farm restaurant, I changed the menu so much that we were still writing the menu of the day just as the first guest arrived, much to Colin’s frustration,” says Maggie Beer.

“It was very much a game restaurant, with pheasant the star dish, but there would be hare, rabbit, pigeon, quail, venison or kangaroo at any one time as well, so it was very important to have a vegetable entrée…