Theo Randall shows how to make a pheasant salad with fresh chestnuts, pomegranate, dandelion and pancetta dish on Christmas Kitchen with James Martin.

Theo’s ingredients consists of: 1 hen pheasant, 1 sprig rosemary, 100g/3½oz sliced pancetta, 3 tbsp olive oil, 75ml/2½fl oz dry Marsala wine, 100g/3½oz fresh chestnuts, 1 head trevisse tardivo red chicory, ½ head castelfranco chicory, leaves, ½ tsp balsamic vinegar, 1 bunch dandelion leaves, 1 tsp chopped mint, ½ pomegranate and salt and freshly ground black pepper.

To make his dish, Theo preheat the oven to 180C.

The seasoned the inside of the pheasant with salt and pepper and stuff it with rosemary. He wraps the pancetta over the pheasant and secure with cook’s string.

He heats a tablespoon of olive oil and cooks the pheasant on all sides to seal and colour a light golden-brown. He adds Marsala to the pan and place in the oven for 25-30 minutes after which he removes from the oven and left to cool.

He scores the chestnuts on their flat side and boil in water for 10-15 minutes, after which he removes from pan and left to cool.

Theo mixed the salad leaves with two tablespoons of olive oil and balsamic vinegar, then seasoned with salt and pepper, then he mixed in the dandelion, mint and pomegranate.

He removes the pancetta from around the pheasant and chop into small strips and then carved the bird.

He cuts the chestnuts in half and scoop out the insides with a teaspoon.

To serve, Theo put a pile of pheasant on a serving plate and poured over a little of the juice from the pan the pheasant was cooked in, then added a scoop of chestnuts, some pancetta pieces and serve with the salad.