Pheasant Breasts with Orange and Chestnuts

This is a real treat if you are eating alone. From about December onwards it is possible to buy pheasant breasts in butchers’ shops and most supermarkets. They do shrink as they cook, so if they look small, buy two. This recipe combines the pheasant with the complementary flavours of orange and chestnuts. To save opening a tin of whole chestnuts and freezing what you don’t use, buy fresh chestnuts and boil them for 10 minutes. They should then be ready to have their skins nicked and cut off