1. Bring the pheasant bomb to room temperature & pre-heat your oven to 170°
2. Season with a little salt & pepper and roast for 50 minutes
3. Leave to stand for 10 minutes before carving

Cranberry, Orange & Chesnut Stuffing - Wholemeal Breadcrumbs, wholemeal rusk (whole WHEAT flour, salt, yeast) 63% Whole Cranberries 11% (Glucose syrup, sunflower oil) Candid orange peel 7.5% (glucose-fructose syrup, salt, citric acid, preservative: sulphur dioxide) Roasted Chestnuts 7.5%, Orange juice powder 6%, Roasted onion flake 3%, Yeast powder, Onion salt, Rosemary

Sage & Onion Stuffing - Breadcrumb (Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Raising Agents (E450, E500), Salt), Rusk (Prepared from: Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Salt), Dried Onion, Beef Suet (Beef Fat, Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin)), Salt, Herb