Instructions: Heat the tin on the floor of the roasting ovenfor 10 to 15 minutes.

lightly oil the rack and place the pheasant breasts on it wrapping each one in a rasher of bacon.

Transfer the tin to the boiling plateand add the wood chips they should start to smoke almost immediately.

Add the pheasant on the wire rack then carefully cover the tin with foil use your aga gauntlets as the tin will be very hot. Leave the tin on the boiling platefor 10 minutes to smoke the pheasant.

Cook the onion and oil for the risotto for 5 minutes in a covered pan on the floor of the roasting ovenchoose a pan that will fit into the ovenwith the roasting tin.

Stir the rice into the pan until the grains are well coated with the hot oil then add the hot stock.

Cook covered on the floor of the roasting ovenfor 20 to 25 minutes adding the shredded spinach and seasoning after 15 minutes and giving the rice a stir.

When ready the stock will have been absorbed leaving a creamy moist risotto.

Transfer the roasting tin to the floor of the roasting ovenfor 10 to 15 minutes until the pheasant is just cooked.

Serve the breasts sliced at an angle on a bed of the risotto sprinkled with parmesan shavings.

I am very fond of lightly smoked meats and fish and have enjoyed exploring smoking in the aga. The only special equipment you need is fine wood chips use smoker chips very fine barbecue chips or even hard wood shavings if you are into DIY.

Serves 4

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