Ingredients

• pheasant
• preferably hen as they are fattier
• salt and freshly ground black pepper
• 50g/2oz butter
• 800g/1¾lb parsnips
• peeled
• cut into 7cm/3in batons
• 250ml/9fl oz dry sherry
• such as fino or manzanilla
• 75g/3oz soft brown sugar
• 100g/3½oz butter
• 10 chestnuts
• roasted
• peeled
• roughly chopped
• small bunch flatleaf parsley
• chopped
• ½ bunch watercress
• to serve

Directions

• Preheat the oven to 210C/410F/Gas 6.
• For the pheasant
• remove the legs and wishbone of the pheasant. Season thoroughly inside and out with salt and freshly ground black pepper. Reserve the legs for use in another dish.
• Heat a frying pan until hot
• add the butter
• place the pheasant in the pan and sear on each side until golden.
• Place in the oven for about 10-15 minutes
• or until cooked to your liking. Remove from the oven and rest.
• For the parsnips and chestnuts
• place the parsnips
• sherry
• sugar and butter into an earthenware dish or roasting tin and mix together to combine.
• Place in the oven for 15-20 minutes until golden and tender.
• Remove and place on the hob
• bring to a simmer then reduce the liquid down to a thick glaze. Add the chestnuts and parsley and mix together. Season with salt and freshly ground black pepper.
• To serve
• carve the breast from the pheasant. Place the parsnips and chestnuts onto the centre of each serving plate. Top with the pheasant and a handful of watercress.