Marinated spatchcock pheasant, served with grilled lettuce, charred lime, chilli

Serves 2

Ingredients

1 pheasant

2 limes

4 garlic bulbs, finely chopped

100ml olive oil

50g honey

1 small bunch of chopped coriander

2 red chillies, deseeded and finely chopped

Salt and pepper

2 baby gem lettuce cut into quarters

1 lime

1 chilli sliced thinly with the seeds in

Method

Start by mixing the marinade together, zest and juice the limes into a bowl, add the honey, garlic, chilli, coriander and olive oil in a bowl. Place the pheasant in a shallow dish and coat in the marinade, reserving a couple of tablespoons to use as a dressing. Refrigerate and leave to marinate overnight.

To cook, season well with salt and pepper and place onto a hot BBQ, turning every couple of minutes until it is well charred. Place on the middle rack of the BBQ and close the lid. If your BBQ doesn’t have a rack, only place the charcoal on one half of the BBQ and cook the pheasant on the unheated side with the lid closed.

The pheasant should take around 20-25 minutes to cook. Allow resting for 10 minutes before serving.

While the bird is resting, cut the lime in half and rub the cut surface with a little oil. Place cut side down on the grill and cook until charred. Drizzle a little olive oil on the lettuce and place on the BBQ, and cook for 2 minutes, turning once during cooking.

Place the lettuce on the serving dish, add the sliced chilli, dress with the reserved marinade and add the lime and well-rested pheasant.

Finally, enjoy!