Preheat the oven to 180'C.
Trim away any unwanted sinew from the pheasant breasts. Season lightly with pepper. Lay 4 pieces of pancetta on your chopping board and wrap the pheasant so it is completely covered in the pancetta.
Heat a frying pan with a splash of olive oil until hot and add the pheasant. Cook on one side for 2 minutes or until golden brown. Turn over and place the pan directly in the oven for 6 minutes. Once cooked, remove from the oven and rest for 5 minutes before serving.
Heat the sunflower oil to 140'C.
Remove the main stalk from the kale and discard. Cut the leaves in half. Wash in cold water and dry using a salad spinner. Deep fry for 2-3 minutes or until all of the bubbles have disappeared. Use a slotted spoon to drain onto a paper towel and season with Maldon sea salt.
Peel the parsnips, cut in quarters lengthways and remove the tough core. Cut into 1cm cubes. Peel and cut the potatoes to approximately the same size as the parsnip.
Peel and finely dice the shallots and garlic.
Heat a saucepan over a medium heat and add the butter. Sweat the shallots and garlic in the butter until soft and then add the parsnip, thyme and potato. Cook for another minute and then cover with chicken stock. Cook until the vegetables are completely soft.
Drain the cooked vegetables and keep the liquid. Puree the parsnips in a blender and add the milk and cream until you have the right consistency. Add some of the cooking liquid if the puree is too thick. Check the seasoning.
Place a large spoon of puree on one side of the plate and drag it across the plate with the back of a spoon. Place some crispy kale at either end. Cut the pheasant into 5 pieces on the angle and place between the kale on top of the puree. Finish with a drizzle of olive oil and any resting juices.
«When deep frying the kale make sure all of the bubbles have disappeared before removing from the oil. This is a sign that all of the water has gone and will result in a crispy final product. »