1. First make the sauce. Sauté the shallot in the oil for 3 minutes then mix in the spices, peppercorns, herbs and vinegar. Cook for a minute or so.

2. Deglaze with the wine and cook until reduced by half then stir in the stock, add seasoning and boil again until reduced by half, about 20 minutes. Strain through a sieve then return to the pan and stir in the chocolate until melted. Set aside.

3. Heat the oven to 190 C, Gas 5. Brush the pheasant with a little oil, season lightly and cover the breasts with bacon. I roast my birds un-trussed so the heat penetrates the thighs more evenly. If you have some, mould two butter papers over the pheasants. Allow about 50-60 minutes roasting time.

4. Meanwhile, cook the parsnips. Cut the parsnips lengthways into quarters. Cut out the wood core. Mix the sugar and salt then toss the parsnips in the mixture.

5. Heat the oil and butter in a frying pan and sauté until nicely caramelised. Stir in the honey and cook for 3 minutes then deglaze with the vinegar.

6. Pour in the stock and cook, uncovered, until the liquid reduces right down. Turn the parsnips occasionally so they are evenly coated. Check the seasoning and keep warm.

7. Check the pheasants. The juices should run clear when you pierce the point where the thigh joins the body. If needs be roast for a bit longer. For a crispy, browned breast remove the butter paper and peel off the bacon for the last 15 minutes of roasting.

8. Let the birds rest for 10 minutes then slice off the breast meat. I cut the legs from the carcasses with a heavy, sharp knife and divide into drumsticks and thighs. Serve the meat with the parsnips and reheat the sauce. Pour sauce over the meat to moisten and flavour. Delicious with pasta, polenta or even creamy mashed potatoes.