How to Cook Well with Rory O'Connell: Season 3, Episode 3
3 - 3: Episode 3
Rory's starter is Celeriac Fritters, then Casserole Roast Pheasant with Indian Spices and Jerusalem Artichokes with Yellow Rice and a dessert of Sicilian Casatta with Pistachios, Candied Peel, Roses and Lemon.
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