Serves: 2

Difficulty: Easy

Preparation time: 20 mins

Cooking Time: 15 mins

Ingredients

• 1 oven-ready pheasant, jointed into 2 boneless breasts and 2 legs
• 2 tbsp good quality mild curry powder
• 4 tbsp olive oil
• Salt and pepper

Dressing:

• 200ml thick Greek yoghurt
• 1 tbsp runny honey
• 1 tbsp white wine vinegar
• Salt and black pepper
• 2 tbsp chopped fresh mint
• ½ ripe mango, finely chopped
• 1 tsp ground turmeric

Method

Mix all the ingredients for the dressing and leave for the flavours to mingle for 30 minutes.

Place the pheasant pieces in a bowl add the curry powder and rub in well.

Preheat the grill to its hottest setting. Place the pheasant pieces on a non-stick baking tray and rub with oil, salt and pepper.

Place under the hot grill and cook for about 8-10 minutes on each side, or until the juices run clear when pierced with a knife or skewer, and the skin is brown.

Once cooked, remove from the grill and leave to rest covered with foil, for a couple of minutes.Serve hot with the mango and mint dressing spooned over the top.