4 pheasant breasts

4 slivers feta cheese

4 slices proscuitto or Parma ham

2 aubergines

Tomato ketchup

Worcester sauce

Soy sauce


2tbsp mixed herbs

olive oil to mix

salt and pepper


Cut slits lengthways in the pheasant breasts and insert the cheese. Smear with oil, and wrap each in a slice of prosciutto or Parma ham. Keep on one side. Cut the aubergines into 2in chunks and place in a bowl with the remaining ingredients. Add plenty of olive oil and mix well to ensure all the pieces are evenly coated. Tip into a roasting tray, and place in a pre-heated oven at 200øC or gas mark 6. Cook for 45 minutes, adding the breasts 20 minutes before cooking is complete. Delicious served with any kind of pasta.