How to make Princess Anne’s favourite recipe: Devilled Pheasant

HRH The Princess Royal shared her favourite recipe with Country Life: devilled pheasant. Here, John Williams, the Executive Chef at The Ritz London, shows you how to make it. ‘It’s a very simple recipe,’ John tells Tom Parker-Bowles in an article in this week’s Country Life. ‘Basically, a couple of whole pheasants are poached, then taken off the bone, shredded and kept warm in the poaching juices. You just add freshly whipped cream, left in the fridge for an hour to stiffen, mixed with a good amount of Gree