1. Heat oven to 180C/160C fan/gas
  2. Lay out 3 overlapping slices of prosciutto, placing a breast on top and laying 3 pieces of apricot on top of the breast. Season with salt and pepper, and wrap the prosciutto tightly around the pheasant to form a parcel
  3. Add the butter and 1 tbsp oil to a hot frying pan. Add the pheasant parcels and cook for 3-4 mins on each side until the prosciutto is crisp and golden
  4. Place breasts onto a baking tray and roast in the oven for 5-7 mins
  5. Meanwhile, mix the zest and juice from the 2 oranges, cinnamon and honey to form a syrup
  6. Serve with cooked cous cous and finish with pomegranate and chopped parsley