Bryn Williams cooks a tasty pheasant, fried egg and chips dish on Saturday Kitchen.

Bryn says: “A seasonal take on the comforting classic of ham, egg and chips – with crisp breaded pheasant breasts replacing the ham. Simple but oh so tasty.”

The ingredients are: 4 pheasant breast fillets, 75g plain flour, 3 free-range eggs, lightly beaten, 125g fresh breadcrumbs, 2 tbsp rapeseed oil, 75g unsalted butter, vegetable oil, for deep frying, 2 large floury potatoes, peeled and cut into 1cm/½in thick chips, 4 pheasant or duck eggs, 8 anchovy fillets, 1 tsp capers, sea salt and freshly ground black pepper.