your oven to 180C.
2. Bring a
large pan of salted water to the boil, stir in the pasta and return to the boil, after 5 minutes add in the broccoli florets then cook until the pasta and broccoli is al dente.
3. Drain through a
sieve/colander, and place the pasta and broccoli into a casserole dish.
4. In a medium-sized saucepan
make the stilton sauce by combining the milk and corn flour over a low heat. Bring to the boil, stirring constantly, until thickened, season to taste, then turn the heat down and add the stilton.
5. Stir the pheasant
into the stilton sauce and cook for a minute then remove from the heat, make sure all the pheasant is well combined into the sauce.
the pheasant and stilton sauce with the pasta and broccoli together in the casserole dish, top with the grated cheddar cheese and bake for about 15 – 20 minutes until the pheasant is cooked and the cheese has melted on top.
with leeks, peas or other seasonal vegetables that you enjoy.