Eating In

Heat some oil and butter in a big frying pan and brown the pheasants until they are golden all over. Place the birds in a large casserole and season well. Brown 12 shallots in the remaining fat and add these to the pheasant with a couple of sprigs of thyme and a bay leaf.  Warm 3 tablespoons of Calvados in a small pan and light it with a match. When it is alight pour it over the pheasants. When the alcohol has burned off, pour in 1½ pints of medium cider. Put a lid on the pan and simmer until the pheasants are tender. Remove the pheasants and shallots and keep warm. Remove the herbs. Boil the sauce and reduce it slightly. Whisk in a paste made from 1 teaspoon of butter and 1 teaspoon of flour to thicken it. Carve the pheasant and serve with the shallots and sauce. Garnishes the dish with caramelised apples made by dipping apple slices in melted butter, coating with brown sugar and grilling under a very hot grill until the sugar caramelises (6 minutes). This can be done while the pheasants are still simmering.