Ingredients (serves 4-6)

1 large onion, diced

A couple of slugs of peanut oil or other tasteless oil

2 cloves of garlic, finely diced

1/2tbs of fresh ginger, grated

1tbs of curry spices (such as Sharwoods Balti Spices)

6 tomatoes, roughly chopped

6 pheasant breasts, diced into bite-sized pieces

2 handfuls of unsalted cashew nuts

1 small pot of double cream

1 bag of spinach

Method

Fry the onions in the oil in a large frying pan. Once they?re soft and translucent, add the garlic, ginger and spices and turn the heat up. Pour in more oil if the spice is burning.

Cook for two to three minutes. Add the tomatoes and cook until they have reduced to a bubbling pulp. Add the pheasant and cashew nuts and cook for about 10 minutes until the meat is cooked through.

Remove the pan from the heat and stir in the double cream (so it doesn?t curdle). Put back on to a low heat and wilt in the spinach. Once the spinach is incorporated, serve with basmati rice.