Roast pheasant with sherry glazed parsnips and chestnuts recipe
 pheasant, preferably hen as they are fattiersalt and freshly ground black pepper 50g/2oz butter pheasant, preferably hen as they are fattier salt and freshly ground black pepper 50g/2oz butter 800g/1¾lb parsnips, peeled, cut into 7cm/3in batons250ml/9fl oz dry sherry, such as fino or manzanilla75g/3oz soft brown sugar100g/3½oz butter10 chestnuts, roasted, peeled, roughly choppedsmall bunch flatleaf parsley, chopped½ bunch watercress, to serve 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 Method 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. Preheat the oven to 210C/410F/Gas 6. 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. 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. 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. 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. 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. 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. 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. 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.