2 ripe bananas in their skins, at room temperature
Preheat the oven to 170/ gas mark 3.
Mix the paprika, Cajun spice mix and ginger together and rub the mixture all over the pheasants.
Heat a little vegetable oil in a flameproof casserole dish and brown the pheasants on all sides. Remove from dish and set aside.
Add the carrot, celery, onion, and garlic to the dish and cook until lightly coloured, then return the pheasants to the dish.
Pour the brandy over the pheasants, set the alcohol alight and then add the stock. Put the lid on the dish and transfer to the onion for 12-15 minutes.
Lift the pheasants out of the dish and leave to rest in a warm place. Pour the liquor into a saucepan and simmer over a medium heat until reduced by half. Keep warm.
Put the flour in a bowl and make a well in the centre. Beat the egg with the beer and add to the well. Gradually beat the flour into the liquid to make a smooth batter, then stir in the sweetcorn, spring onions and chives. Season to taste with salt and ginger.
Heat the vegetable oil in a deep-fat fryer or deep saucepan until it reaches 180°C. Drop large spoonful’s of the fritter mixture into the hot oil and deep-fry for about 3 minutes until golden brown all over. Drain from the oil and keep warm.
Remove any moisture from the outside of the bananas and deep-fry in the fritter oil at 180°C for about 3 minutes until the skin is golden brown.
Drain from the oil, pat dry and cut in half lengthways.
Remove the pheasant breast meat from the bone. Add the knob of butter and splash of cream to the sauce and stir well.
Place the meat on serving plates with a fritter an