A reader's recipe for pheasant crumble - Shooting UK

Ingredients

• 4 or more diced pheasant breasts
• 250g smoked lardons or bacon
• 4 tbps olive or rapeseed oil
• 2 chopped onions (or one large one)
• 3 fine chopped cloves garlic
• 1-2 finely chopped red chillies
• 700g jar of passata
• Large glass of white wine (you can use a splash of sherry as well)
• 1 vegetable stock cube and cup of boiling water
• A couple of crusty rolls (or any breadcrumbs you might have to hand)
• 25g walnuts (optional)
• 2-3 sprigs of rosemary
• 2-3 big spoons of parmesan cheese