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Pheasant breast lorange with dried apricots & prosciutto
- 2 skinless pheasant breasts
- 6 plump, juicy dried apricots
- 12 rashers thinly sliced prosciutto or streaky bacon
- 4 thyme sprigs
- knob of butter
- 2 tbsp olive oil
- 50g watercress
- squeeze of orange juice
- zest and juice 2 oranges
- 1in cinnamon stick (or 1 tsp ground)
- 1 tsp honey
- 3 tbsp soy sauce
Directions:View on BBC Good Food
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