slow-cooked pheasant with chickpeas “revithia”

Pre-heat the oven to 140°C/275°F/GAS Mark 1 or use the slow oven in an Aga. Drain and rinse the chickpeas.

Place everything in a pot with a lid except the lemon, parsley and chopped oregano leaves; season lightly. Bring to a simmer on the stovetop then place on a cartouche and add the lid.

Cook in the oven for about five hours (checking and stirring after three) or until the chickpeas are tender.

Once soft, remove the pheasant, let it cool slightly then shred the meat and stir into the chickpeas with the lemon, parsley and chopped oregano.

Check for seasoning and serve with warm, crusty bread.