Preheat the oven to 200'C.
Cook the potatoes in salted water. Bring the potatoes to the boil, reduce the heat and simmer until the potatoes are tender.
Finely slice the spring onions and roughly chop the parsley.
When the potatoes are cooked, drain and crush with a fork. Add the spring onions, butter and half of the parsley and mix to a rough mash. Check the seasoning and keep warm.
Finely slice the button mushrooms, dice the shallots and garlic.
Season the pheasant breasts with salt and pepper.
Heat a frying pan until hot. Add a splash of sunflower oil and cook the pheasant breasts skin side down. When the skin is golden brown, transfer to the oven and cook for 8-12 minutes or until the pheasant is just cooked through. It should be served slightly pink.
Whilst the pheasant is cooking, heat a saucepan and add a splash of sunflower oil. Fry the mushrooms until golden brown, add the shallot and garlic and cook for a further minute. Deglaze the pan with the madeira and reduce it by half. Add the double cream and bring to the boil. Check the seasoning and finish with half of the chopped parsley and the truffle oil.
To serve: Fill a stainless steel ring with the champ potatoes, place the pheasant on top and drizzle the mushroom sauce around the plate.
«The pheasant can easily be replaced with other poultry such as chicken or guinea fowl.»