Pheasant with Cloves, Cinnamon and Chestnuts

• 6 tablespoons olive oil
• 200 g panceta (cured pork belly), skin off, cut into 1 cm strips

Set a large saucepan over a medium heat and add half the olive oil. When hot, add the panceta and fry for about 5 minutes until it begins to colour. Now add the onion, carrot, garlic, bay leaves and cinnamon and cook for another 5–10 minutes until the vegetables have begun to caramelise. Add the thyme, paprika and cloves and stir well for a minute, then add the tomatoes and cook for 5 minutes,