Instructions: For the stuffing melt the butter in a pan and add the onion and garlic.

Fry on the boiling plate for a few minutes cover and transfer to the simmering oven for 15 minutes until the onion is tender. Stir in the sundried tomato paste season with salt and pepper and cool.

Take the pheasant breasts and slit lengthways 10mm down the breasts.

Fill each with a sixth of the onion mixture. Season the breasts and wrap a piece of parma ham round each one (1 1/2 slices may be necessary depending on the size of the breasts).

Put the pheasant into the small roasting tin and roast on the top set of runners in the roasting oven for about 10 minutes until just done.

Remove the pheasant breasts to a serving dish and keep warm.

Deglaze the pan with the sundried tomato paste and cream season and put on tho floor of the roasting oven for 4 to 5 minutes.

Slice the breasts into three diagonally and serve with a little of the sauce. Scatter over the torn basil leaves and serve.

Why Chastletton pheasant you may ask? Well it is Pennys invention and she lives in Chastleton. Penny is at my side helping with aga workshops and she is an excellent cook especially with game. Dont be tempted to overcook the breasts as they will be dry.

Serves 6

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