2 pheasant breasts

1 tomato sliced

Handful of iceberg lettuce

1 onion fried

1 sliced cucumber

Bottle of Mrs Balls Chutney

1 Brioche bun, split





1. Put the pheasant breast between two pieces of cling film and flatted with a meat mallet. Marinate with salt, pepper, garlic and mix herbs. Leave to marinate for 15 minutes.

2. Heat a pan over a high heat. Once hot cook pheasant breasts for 3 minutes each side until cooked through.

3. In another pan add oil and fry onions until soft, add chutney to your desired taste.

4. Whilst cooking is taking place butter your bun, once all cooked place pheasant breast onto the bottom of the bun, add the fried chutney onions on top followed by lettuce, tomato, and cucumber.