1kg/2lb 4oz King Edward, or similar waxy potatoes, peeled and cut into chunks
1 onion, roughly chopped
3 tbsp chopped flatleaf parsley
450g/1lb parsnips, peeled and cut into large chunks
2 sprigs fresh thyme
salt and freshly ground black pepper
250g/9oz fresh chestnuts, skins pierced with a sharp knife, roasted and peeled
3 tbsp honey
1 tbsp olive oil
4-5 tbsp extra virgin olive oil
4 tbsp sherry
2 pheasants
110ml/4fl oz red wine