Start by making the roulade. Blend the chicken in a food processor and add salt. Lay the pheasant breast on a sheet of clingfilm and spread some of the chicken mousse on top. Then add the grouse breast and add the rest of the chicken mousse on top. Finally add the duck breast and wrap tightly in the clingfilm taking care to make sure it is a cylinder log shape. Tie the end of the clingfilm to seal in.

Poach the whole sausage in water, gently, for 12 minutes or until fully cooked. Allow to cool before slicing

To finish fry a slice in a frying pan over a high heat to get a nice crust, finish in the oven at 180 degrees for 2 minutes.

Once you have all the ingredients set out put the risotto rice into a hot non-stick frying pan and toast for 3 minutes then add the finely chopped shallots, garlic, saffron, olive oil, salt, pepper and thyme and cook for 6 minutes over a low to medium heat.

Deglaze the rice and onions by adding the white wine.

Heat the chicken stock and begin to cook the risotto by adding 1 ladle at a time of the stock, this process with take about 15-17 minutes.

To serve place the risotto in a warm bowl and top with a slice of 4 bird sausage. Garnish with chopped brambles, fresh chives and freshly grated truffle.