Nigel Barden served up tasty Italian pheasant meatballs – polpettine – with roasted butternut squash and pomegranate molasses on Radio 2 Drivetime.

The ingredients for the squash are: 1 small butternut squash, skin on if small, 2-3 tbsp any oil, sugar, for sprinkling, salt and freshly ground black pepper.

For the polpettine: 4-5 tbsp any oil, 2 medium onions, 2 garlic cloves, crushed, 450-500g pheasant meat – breast and leg, including skin and any of the lovely fat, finely grated zest of 1 small unwaxed lemon, 2-3 tbsp dried breadcrumbs, 2 tbsp pine nuts, lightly toasted, 4-5 tbsp roughly chopped fresh parsley and 2-3 tbsp pomegranate molasses.