Instructions: Preheat oven to 220C/gas 7.

The pheasant is hot smoked and then finished in the oven. Setting up a home smoker is very simple. The idea is to impart the aromas and flavours into the food without cooking it through. Finishing the pheasant in the oven keeps it moist and succulent.

To improvise a smoker you will need a roasting tin, plus its lid (or another matching tin to sit on top) and a wire rack which will fit inside. A grill pan rack often works. Set the roasting tin or smoker on the hob and strew the base with woody oregano stems and broken cinnamon sticks (woody stems smoke better).

Place the wire rack above the herbs and aromatics and cover with the lid. Wait until a steady stream of smoke emerges from the sides between the tin and its lid, then add the pheasant, when required

(see below), sitting it on the wire rack. Turn the heat down slightly, but high enough to keep the smoke in a constant stream.

Grind 1 cinnamon stick.

Lift fillet from underside of each breast and pop in a sprig of oregano leaves. Pop the fillets back in place. Rub a little of the ground cinnamon onto each side of the breasts. Season them. Rub the skins with olive oil.

Heat skillet or frying pan and sear the breasts. When smoker is ready, put breasts on wire rack, skin sides down. Replace lid. Smoke for 2 minutes. Turn breasts over. Smoke for another minute.

Remove breasts from smoker. Put remaining oregano leaves and broken cinnamon sticks in roasting tin and sit breasts on top. Mix dressing ingredients, without the chives. Warm through gently. Just before serving, add the chives for a fresh green colour and oniony flavour.

Smear skin with balsamic dressing.

Cook in preheated oven for about 3 minutes until cooked through (this depends on the thickness of the breasts and you will need to check).

Rest in a warm place for 5-6 minutes to tenderise the breasts. Stir fry the vegetables in the butter until wilted but still crisp. Season.

Slice the breasts and serve on a bed of cabbage. Pour the dressing over and around.

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