Pheasant b’stilla

If you’ve been to Morocco you may have come across b’stilla, pronounced and sometimes spelt pastilla. It’s traditionally made with pigeon and is a sort of sweet and savoury pie using sugar and almonds which were probably originally used to disguise the birds’ gaminess. I normally make it with pheasants as they are plentiful in game season and less fiddly to prepare, though chicken works well too.