4 celery sticks, diced
1 garlic clove, finely chopped
2 handfuls Paris Brown mushrooms, diced
1 onion, diced
few sprigs fresh parsley, leaves chopped
2 tbsp freshly chopped parsley
1 medium Savoy cabbage, leaves shredded,
few sprigs fresh tarragon, leaves chopped
sprig fresh thyme
2 tbsp plain flour
1 bay leaf
500ml/1lb 2oz beef stock
4 tbsp olive oil
150³Ύ±τ/5Β½΄Η³ϊ port
knob butter
1 free-range egg, lightly beaten
450g/1lb readymade shortcrust pastry
1kg/2lb 4oz diced mixed game, such as partridge, pheasant, pork shoulder, venison, rabbit and hare
4 slices Parma ham, thinly sliced
100³Ύ±τ/3Β½΄Η³ϊ Madeira
100³Ύ±τ/3Β½΄Η³ϊ red wine