Bring on November; weird as it may sound, I'll take a chilly fall day over a humid, sweltering summer one anytime...well, most days. And with autumn/winter come fabulous things like matured 'spring' lamb and pheasant, not to mention some great veg like celeriac, beetroot and sweetcorn; sorry quince, never cooked with you in mind.
In honour of pheasant, a recession-conscious cook's ally, here's something simple.
http://www.bbc.co.uk/food/get_cooking/recipes/035.shtml
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