Pheasant Casserole with Chestnuts, Ceps and Bacon

A wonderful casserole for the depths of winter. The chestnuts and dried mushrooms make a dark, earthy stew that I’d serve with mashed potatoes or soft polenta. Dried chestnuts, which must be soaked for an hour before they reach the pot, are a good thing to have in your storecupboard. Fresh ones will need to be roasted and peeled – a laborious and often painful way to spend time in the kitchen. Vacuum-packed chestnuts are the stuff of chefs’ dreams; they are already cooked and peeled and are