- 1 butternut squash
- 1 red onion
- 2 garlic cloves
- A 50g bag of sun dried tomatoes
- 2 tomatoes
- A handful of rosemary, leaves only
- 2 tsp smoked paprika
- 2 wild pheasant breasts
- A 50g chunk of Parmesan
- A 400g tin of butter beans
- 200ml boiling water
- 1 tbsp + 2 tsp olive oil
- Sea salt and freshly ground pepper
- Bowl
- Measuring jug
- Pan with a lid
- Sieve
- Baking tray
- Baking paper
- Foil
- 1.
Peel your butternut squash and cut in half lengthways. Scoop out and discard the seeds. Chop into bite-sized chunks. Peel and roughly chop the onion. Peel and thinly slice the garlic.
- 2.
Finely slice the sun dried tomatoes and pop into a bowl. Cover with 200ml boiling water and leave for 5 mins to soften. Roughly chop the fresh tomatoes and add to the bowl.
- 3.
Heat a large pan over a medium heat. Add 1 tbsp oil, the onion and garlic and cook for 4 mins till just softened. Add a handful of rosemary leaves, the squash and 1 tsp smoked paprika. Stir for 1 min. Add the chopped tomatoes and the sun dried tomatoes with their soaking liquid.
- 4.
Stir the veg together, season, then cover. Cook over a low heat for 20-25 mins till the squash is tender when pierced with a knife. Drain and rinse the butter beans. Heat your oven to 180°C/Fan 160°C/Gas 4.
- 5.
Meanwhile dust a plate with 1 tsp paprika and some seasoning. Rub 1 tsp oil into each pheasant breast, then roll in the paprika seasoning. Cover with foil and leave to come to room temperature.
- 6.
Finely grate the Parmesan. Take heaped teaspoons 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.
- 7.
Heat a frying pan over a medium heat. Place the pheasant breasts in the pan and cook for 2 mins on each side. Put on a baking tray and cook in the oven for 6 mins. Lift out onto a plate, cover loosely with foil and rest for 5 mins.
- 8.
Tip the drained butter beans into the squash pan and cook for 3 mins to warm them through. Serve with slices of pheasant and the Parmesan crisps.