THE METHOD
Serves 4 to 6, depending on appetite
Ingredients
4 PHEASANT BREAST FILLETS 4 TBSP PLAIN FLOUR, SEASONED WITH A PINCH OF SALT 1-2 EGGS, BEATEN 6 TBSP DRY BREADCRUMBS, OR MORE FOR THE SALSA
6 MILD GREEN CHILLIES, FINELY CHOPPED JUICE OF TWO LIMES 4 TBSP CHOPPED CORIANDER 4 TBSP CHOPPED PARSLEY FOR THE CORN FRITTERS MAKES 8
2 EGGS, SEPARATED 200G SUGAR-FREE CANNED SWEETCORN KERNELS, DRAINED (OR DEFROSTED FROZEN SWEETCORN) 90G FRESH BREADCRUMBS PINCH OF SEA SALT 1 TSP BAKING POWDER VEGETABLE OIL, FOR FRYING 2 LARGE BANANAS 1 To prepare the pheasant, use a sharp knife to cut out any bruising — it does not matter if a hole is made. Place the fillets, spaced well apart, between two large sheets of baking parchment. Hammer evenly…
