Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub the potatoes and cut them into chips as thick as your little finger. Scatter the chips into a large roasting tin and toss with 1 tbsp olive oil and a pinch of salt and pepper. Slide the chips into the oven and roast for 35-40 mins, turning halfway, till golden and crisp.

Meanwhile, place the pheasant breasts between 2 sheets of baking paper. Bash with a rolling pin, meat mallet or a pestle till they're about 1cm thick.

Tip 2 tbsp flour onto a plate and mix with a good pinch of salt and pepper. Beat the egg in a shallow bowl. Pour the breadcrumbs onto another plate. Dip the pheasant breasts in the flour, then the egg, then in the breadcrumbs to coat them. Set aside.

Peel and thinly slice the red onion and pop it into a into a salad bowl. Squeeze in the juice from half the lemon. Add a pinch of salt, scrunch together and set aside for 10 mins.

Peel and finely chop the garlic. Finely chop the parsley leaves and stalks.

When the chips have around 10 mins left to cook, pour 1 tbsp thyme oil into a frying pan and warm it on a medium-high heat. Add the breaded pheasant to the pan and fry for 3-4 mins on each side, till golden and crispy. Pop the schnitzels onto a couple of plates and top with 1 tbsp capers.

Add the garlic and parsley to the chips and toss together. Fold the watercress into the lemony red onion. Serve the pheasant schnitzels with the herby chips, watercress salad and wedges of lemon on the side.