Add the kale and halved garlic clove, plus a splash of water and cook for 3-4 minutes ... When the pheasant has cooked, remove it from the oven and lift the crowns from the pan.

Preheat the oven to 200C/400F/Gas 6. Butter the pheasant breasts and then wrap in ... pour the remaining cider into a saucepan and cook until the volume of liquid has reduced by about half.