my name is John Williams I'm the executive chef of the Ritz in London and I'm going to cook for you today the Prince of Wales is favourite pheasant dish a pheasant crumble pie take a whole pheasant and then poach it in some water with some mixed mirepoix vegetables a little bit of juniper thyme and bay leaf and cook it for approximately 25 minutes and leave it to rest in the Boyan for another 10 minutes and then remove the bird from the stock remove the legs and take the breast meat off break that down and thread it slightly meanwhile we take the stock and reduce the stock and also reduce some sherry once that's reduced down to a nice syrupy consistency mix the two together and then make a roux with butter flour and then just add the stock and the sherry to that and make it nice veloute finish it with a little bit of cream drop the meat of the pheasant into the sauce and then place into a dish make some nice brown bread crumbs mix them with a little bit of thyme parsley and some bacon crumbs and are finished with a little bit of parmesan and then sprinkle over the top place in the oven for approximately 10-15 minutes and make sure it's lovely and golden brown and serve immediately you