Grilled Spiced Pheasant with Mango and Mint Dressing

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

1 oven-ready pheasant, jointed into 2 boneless breasts and 2 legs

2 tbsp good quality mild curry powder

4 tbsp olive oil

Salt and pepper

subheading: Dressing:

200ml thick Greek yoghurt

1 tbsp runny honey

1 tbsp white wine vinegar

Salt and black pepper

2 tbsp chopped fresh mint

½ ripe mango, finely chopped

1 tsp ground turmeric

Directions at countryside-alliance.org

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