1 pheasant, split in half, backbone and all breastbone and thigh bones removed but leaving the drumsticks attached
2 tbsp good-quality mild curry powder
juice of 2 large limes
4 tbsp olive oil
salt and freshly ground black pepper
For the dressing
200ml thick Greek yogurt
1 tbsp runny honey
1 tbsp white wine vinegar
2 tbsp chopped fresh mint
1/2 ripe mango, stoned, skinned and ﬁnely chopped
1 tsp ground turmeric
Preparation: 20 mins, plus standing/marinating
Cooking: 16–20 mins, plus resting
Mix all the ingredients for the dressing together in a bowl, seasoning with salt and pepper, and leave to stand at room temperature for 30 minutes.
Meanwhile, put the prepared pheasant into a glass or ceramic bowl, add the curry powder and rub in well. Add the lime juice, olive oil and salt and pepper and turn to coat well, then cover with clingﬁlm and leave to marinate at room temperature for 15 minutes.
Preheat the grill to its hottest setting and place the pheasant halves on a non-stick baking tray. Cook the pheasant under the hot grill for about eight to 10 minutes on each side or until the juices run clear when pierced with a knife or skewer and the bird is nicely glazed. Once nicely browned, you may want to move the pheasant to the bottom of the grill to cook the drumsticks through.
Remove the pheasant from the grill, cover loosely with foil and leave to rest in a warm place for at least 10 minutes. Serve hot with the mango and mint dressing spooned over the top.