Ingredients: 1 onion, chopped 1 carrot, chopped Vegetable oil – for frying 1tsp each ground cinnamon, cumin, nutmeg and coriander 1 whole pheasant 25g cooked, unsweetened chestnuts, peeled 1.5l litres hot chicken stock 1tbs lemon juice 2tbs double cream 2tbs chopped flat-leaf parsley Salt   Instructions: Fry the onion and carrot in a little oil in a large, heavy-based saucepan or casserole pot, then stir … Continue reading Pheasant & Chestnut Soup