Preparation time: 25 minutes
Cooking time: one hour 15 minutes

2 pheasants jointed (get your butcher to do this)
1 apple, peeled, cored and diced
2 sticks celery, roughly chopped
1 large onion, peeled and roughly chopped
100g/4oz cranberries
1 x 85g/3oz pack watercress, roughly chopped
300ml/½ pint chicken stock
200g/8oz filo pastry
salt and pepper
50g/2oz butter melted

Mix together the apple, celery, onion, cranberries and watercress and place in a large pie dish. Arrange the pheasant pieced on top and pour over the stock. Season well. Roughly crumple each filo sheet and cover the meat. Drizzle the melted butter over the filo and bake at 190°C, Mark 5 for 1 hour 15 minutes. Serve with lots of fresh crispy watercress.