• 2 tbsp oil
  • 1 slice country-style bread, torn into pieces
  • 1 tbsp chopped thyme leaves
  • 1 knob of butter
  • 2 pheasant breasts, sliced
  • 100 g whole cooked chestnuts
  • 150 g green beans, trimmed
  • 2 handfuls micro leaf rocket or other micro herbs
  • 1 pomegranate, seeds removed
  • sea salt

For the dressing:

  • 0.5 tbsp cider vinegar
  • 1 tbsp rapeseed oil
  • 2 tbsp crème fraîche
  • 1 tsp Dijon mustard


  1. 1

    For the dressing, whisk all the ingredients together in a small bowl, season and set aside.

  2. 2

    For the croutons, heat 1 tablespoon of oil in a frying pan and, when sizzling, add the bread, thyme and a sprinkling of sea salt. Toss together over the heat until the bread is golden and crisp. Tip on to a plate and set aside to cool. Bring a small pan of salted water to the boil.

  3. 3

    Wipe out the frying pan and heat the remaining tablespoon of oil and a small knob of butter. Stir-fry the slices of pheasant and chestnuts over a highish heat; the pheasant will take 3-4 minutes – you want it still to be slightly pink inside. At the same time, simmer the green beans in the salted water until just tender, then drain.

  4. 4

    Combine the croutons, pheasant, chestnuts, green beans, rocket and pomegranate seeds on two plates or one large platter. Drizzle with the dressing and serve.


    Get ahead: make the croutons the day before; store in an airtight container.

Nutritional Details

Each serving provides
  • Energy 1126kj 269kcal 13%
  • Fat 40.7g 58%
  • Saturates 15.9g 80%
  • Sugars 23.0g 26%
  • Salt 1.8g 30%

% of the Reference Intakes

Typical values per 100g: Energy 666kj/159kcal

Each serving provides

44.6g carbohydrate 7.9g fibre 32.2g protein

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