DAILY DINNERS

This recipe is adapted from Mary Berry's book Cook the perfect step by step. Place the pheasant breasts on a board and cover with cling film. Pound with the base of a saucepan to flatten very slightly. Put the flour on a plate, season, and coat the pheasant in the flour. Heat the oil and butter in a large, deep-sided, non stick frying pan or saute pan over a medium high heat. As soon as the butter is foaming, add the meat, skinned-side down. Fry for 2 minutes on each side until golden brown, pressing it flat with a fish slice. Transfer the meat to a dish and set aside.

Put the bacon in the pan and cook for 5 minutes over a medium-low heat, stirring often. Add the apple and shallots and fry for 5 mins over a medium heat, stirring frequently or until softened and lightly coloured. Add the cider, stock, redcurrant jelly, and some salt and pepper. Bring to the boil, stirring constantly until the jelly has melted. Reduce the heat and return the pheasant and its juices to the pan. Simmer gently for 2 minutes, turning the breasts halfway and basting frequently. Remove the pheasant, cover loosely with foil and leave to rest for 10 minutes.

Meanwhile, increase the heat to high and stir the creme fraiche into the sauce. Add 1 tsp each of sage and thyme and simmer gently until thickened. Slice the pheasant and arrange on warmed plates. Spoon the sauce over the meat. Serve immediately with some mashed potatoes, kale and cranberry sauce.