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Ingredients

• 1 tsp sugar
• 500 ml warm water
• 55 g fresh yeast
• 1 kg strong bread flour, plus extra for dusting
• 25 g salt
• 75 ml olive oil, plus extra for greasing

• 2 pheasant, trussed with bacon
• 50 g duck fat
• 1 carrot, cut into 8 pieces
• 1 parsnip, cut into 8 pieces
• celeriac, cut into 8 pieces
• swede, cut into 8 pieces
• 1 turnip, cut into 8 pieces
• 8 button onions, peeled
• 1 bay leaf
• 4 chestnuts, peeled
• 100 ml medium dry sherry
• 200 ml dark chicken stock

Description

Phil Howard Packs His Pot-roasted Pheasant With Root Vegetables, Chestnuts And A Splash Of Sherry, With A Freshly Made Bread Crust On Top

UK TV