- 1 butternut squash
- 1 red onion
- 1 garlic clove
- A handful of olives
- 200ml boiling water
- 1 tbsp + 2 tsp olive oil
- 2 tomatoes
- Sea salt and freshly ground pepper
- A handful of rosemary
- 2 tsp paprika
- 2 wild pheasant breasts
- 50g Parmesan
- A 400g tin of butter beans
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. Using the side of the knife, squash the olives and the stone should pop out. Slice the olives in half and set aside.
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 paprika. Stir for 1 min. Add the chopped tomatoes. Half fill the can with cold water and add that to the pan. Throw in the sliced olives.
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.