Heat your oven to 180°C/Fan 160°C/Gas 4. Peel the butternut squash and cut in half lengthways. Scoop out and discard the seeds. Chop into bitesized chunks. Peel and roughly chop the onion. Peel and thinly slice the garlic. Set aside.

Finely slice the sun dried tomatoes and pop into a medium-sized bowl. Cover with 200ml boiling water and leave for 5 mins to soften. Roughly chop the fresh tomatoes and add to the bowl while the sun dried tomatoes soak.

Heat a large pan over a medium heat. Add 1 tbsp oil, the onion and garlic and cook for 5 mins till just softened. Add most of the rosemary leaves, all the squash and 1 tsp smoked paprika. Stir for 1 min. Add the chopped tomatoes and the sun dried tomatoes with their soaking liquid.

Stir the veg together, season with salt and pepper, then cover. Cook over a low heat for 20-25 mins till the squash is tender when pierced with a knife.

Meanwhile, drain and rinse the butter beans. Set aside. Dust a plate with 1 tsp smoked paprika and some salt and pepper. Rub 1 tsp oil into each pheasant breast, then roll in the paprika seasoning. Set aside on a plate for a few mins.

Finely grate the parmesan. Take heaped tsps of the parmesan and make little piles on a baking tray lined with baking paper. Leave space in between each one. Put the tray in the oven and cook for 2-3 mins. The cheese should melt into flat discs. They will harden as they cool.

Heat a frying pan over a medium heat. Place the pheasant breasts in the pan and cook for 2 mins on each side. Transfer to a baking tray and cook in the oven for 6 mins. Lift out onto a clean plate, cover loosely with foil and rest for 5 mins.

Tip the drained butter beans into the squash pan and cook for 3 mins to warm them through. Taste the squash and bean mix and adjust the seasoning if you think it needs it. Serve with slices of pheasant and the parmesan crisps.