Pheasant breasts pan-fried with marsala, sage and lemon

Ingredients

• 2 tbsp olive oil
• 1 large clove of garlic, peeled and finely chopped
• Pinch of chilli flakes
• 1 x 400g tin butter beans, drained and lightly rinsed
• 10g parmesan, grated, plus 1 tbsp extra to serve
• 1 tbsp parsley, finely chopped
• 2-4 pheasant breasts (depending on size)
• 2 tbsp oil
• 8 sage leaves
• 2 strips of lemon peel
• 4 tbsp marsala
• 2 tbsp cold butter
• 1 tbsp lemon juice
• 2 portions of steamed winter greens