PHEASANT & PEAR AUTUMN KEBABS

Kebabs don’t just have to be for summer barbecues. My version has the taste of autumn with a delicious pheasant and pear combination, and is best started the day before to give the flavours time to soak into the meat. The seasoned meat goes so well with the sweet pear.

Serves 2

A pinch of rock salt, crushed A pinch of crushed juniper 150ml (5fl oz) pear cider 100ml (3½fl oz) rapeseed oil 2 pheasant breasts

2 Comice pears (from supermarkets)

2 Portobello mushrooms, stalks removed

½tsp picked thyme leaves Sea salt flakes, to finish

For the honey glaze

75g (2¾oz) honey

75ml (2½fl oz) pear cider 200ml (7fl oz) chicken stock

You need to marinate the meat the day before to get the best flavour. In a bowl mix the salt, juniper, 150ml (5fl oz) cider and rapeseed oil, give it a good stir. Cut the pheasant breasts into bite-size pieces and put into a deep-sided tray or dish. Pour the cider marinade over and leave for 6-8 hours or overnight. At this stage you could also soak your wooden skewers as this will help prevent them burning.

For the glaze, pour the honey into a heavy-based saucepan and heat the honey, then carefully pour in the 75ml (2½fl oz) cider and stock. Leave to simmer until reduced to a syrupy glaze, then turn off the heat and leave to cool.

When you’re ready to make your skewers, preheat your grill to medium. Peel the pears and dice them and the mushrooms the same size as the pheasant pieces. Push one piece of pheasant, then mushroom, then pear onto the skewers, adding more of each if you have room. Place under the hot grill for 4-5 minutes. Remove and brush with the honey glaze, then return to the grill for 2 minutes until cooked through – but keep an eye on them in case they catch.

Remove from the heat to a plate, then brush the skewers with any remaining glaze and sprinkle over the picked thyme and a pinch of sea salt. Leave for 3 minutes to rest before serving.