Instructions: Preheat the oven to 220c/425f/Gas 7.

1 Remove the legs from the pheasant and reserve. (Leslie kept the pheasant on the bone as it is more moist. She did however remove the back bone.)

2 For the Stuffing for the Pheasant: Roughly chop the mushrooms and whizz in a blender with the egg and bread. Push the stuffing under the skin. Heat the olive oil and butter in a medium ovenproof frying pan.

3 Sear the pheasant in the pan for 2-3 minutes and transfer to the oven for a further 8-10 minutes.

4 Place the reserved pheasant legs in a small pan and cover with boiling water. Season, bring back to the boil and simmer for 10-15 minutes.

5 Strain and pour the stock back into the pan to make the gravy. Add the red wine and balsamic vinegar.

6 Blend the flour with a little water to make a paste and stir into the gravy. Bring to the boil and simmer for a few minutes until the flour is cooked out and the gravy thickens slightly.

7 In the meantime, make the chutney. Heat the butter in a medium sauce pan.

Add the apricots, figs, prunes, red wine, balsamic vinegar, dark brown sugar and red onion.

8 Bring the chutney mix to the boil, and allow to simmer for 3-4 minutes.

Add the apple and seasoning and toss to mix. Cook for a further 2-3 minutes.

9 Place each piece of pheasant onto each serving plate. Spoon on the chutney and pour over a little gravy.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.