This pheasant kiev recipe works well for all game breasts and takes a matter of minutes to master

This is my grandson Archie’s personal favourite and it started as a rebellion against the revolting chicken nuggets from takeaways. Why buy processed chicken kiev ready-meals when this is so much more delicious? It takes a little preparation but it can be eaten hot or cold and works with all game breasts.

Serves 4

■ 2 tbsp plain flour seasoned with salt, black pepper and dried mixed herbs
■ 4 pheasant breasts
■ 4 heaped tsp cream cheese with garlic and herbs (goat’s cheese is good, too)
■ 1 egg, well beaten
■ 1 pack fresh or dried breadcrumbs for coating
■ Oil and/or butter for frying

Put the plain seasoned flour in a plastic freezer bag; pop in the breasts and shake about until they are lightly coated. Make a pocket in each breast with a sharp knife by slitting them lengthways carefully, and fill them with cream cheese.

Dip the breasts in beaten egg, and then in the fresh breadcrumbs twice. Either deep-fry in very hot oil (if you have a fryer) for 4-5 minutes or shallow-fry in oil and butter for about 3-4 minutes on each side, being careful not to break the “crust” when you turn them.

Serve with puréed celeriac and potato and a green salad or veg. Perfect cold for a picnic.