- 2 skinless pheasant breasts
- 6 plump, juicy dried apricot
A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…
- 12 rashers thinly sliced prosciutto or streaky bacon
Prosciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the…
- 4 thyme sprigs
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- knob of butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 50g watercress
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
- squeeze of orange juice
For the sauce
- zest and juice 2 oranges
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 1in cinnamon stick (or 1 tsp ground)
- 1 tsp honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- 3 tbsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
Cut each pheasant in half across the middle, lengthways so that you have 4 thin slithers of breast. Cut the apricots in the same way. Lay out 3 overlapping slices of prosciutto or bacon and place a sprig of thyme on top. Pop a piece of breast on top of this and lay 3 pieces of apricot on top of the breast. Season with salt and pepper, then wrap the prosciutto tightly around the pheasant to form a parcel. Repeat with the remaining pheasant, prosciutto and apricot to make 4 parcels. You can make these the day before and chill overnight.
Heat oven to 180C/160C fan/gas 4. Heat a heavy-bottomed frying pan over a high flame and add the butter and 1 tbsp oil. When the fats are sizzling, add the pheasant parcels and cook for 3-4 mins on each side until the prosciutto is crisp and golden. The heat from the pan will seal the prosciutto tightly around the pheasant breast.
Pop the breasts onto a baking tray and roast in the oven for 5-7 mins to finish cooking. Meanwhile, add the zest and juice from the 2 oranges, cinnamon, honey and soy to the pan juices and simmer to reduce until syrupy. Toss the watercress with the remaining oil and a squeeze of orange juice. Serve the pheasant parcels with the orange sauce, watercress and rice.
Perfect wild riceHeat oven to 180C/160C fan/gas 4. Wash 140g mixed wild and basmati rice in cold water. Gently soften 2-3 finely chopped shallots and 1 finely chopped garlic clove in 25g butter in a small ovenproof pan, then add the rice and stir-fry for a few mins. Season with salt and pepper, add 400ml hot chicken stock and simmer, covered, over low heat, until almost all water is absorbed – about 10 mins. Cover with 2 old butter papers or buttered baking parchment and finish in the oven for 10 mins.