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 the squash into bite-sized 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 , but don’t stir them in.

Heat a large pan over a medium heat. Add 1 tbsp oil, the onion and garlic and cook for 5 mins till just softening. 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 half 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.