small bunch flatleaf parsley, chopped
800²µ/1¾±ô²ú parsnips, peeled, cut into 7cm/3in batons
½ bunch watercress, to serve
salt and freshly ground black pepper
75g/3oz soft brown sugar
10 chestnuts, roasted, peeled, roughly chopped
50g/2oz butter
100²µ/3½´Ç³ú butter
pheasant, preferably hen as they are fattier
250ml/9fl oz dry sherry, such as fino or manzanilla