Pan roasted pheasant breast
In a bowl mix the lemon zest, juice, olive oil, sliced garlic, ginger and parsley, pour on the pheasant breast and leave to marinate for at least 4-6 hours in a refrigerator or overnight.
Peel and cut the potatoes, boil them in salted water for 5 minutes. Drain and season with salt and ground pepper. Place in a baking tray and add the beef dripping then bake at 140C for 25-30 minutes.
To make the puree, melt the butter in a deep based pan. Add the onion and cook for 3-4 minutes on medium low heat. Add the diced squash and cook for 5 minutes, then wet with the white wine and cook for 3 minutes. Add the chicken stock and nutmeg and cook for 20 minutes. Season with salt and lemon juice and add the crème fraîche. Blend to fine puree and set aside.
In a non-stick pan, put some of the marinating liquid from the pheasant breast, then add the breast and cook on medium heat for 2 minutes each side. Take the pheasant out of the pan and pour in the rest of the marinating liquid. Add the washed chard, cook for 1-2 minutes and serve.