Instructions: Place the pheasant on a non-stick pan with the chopped carrot, celery, garlic and herbs. Put in a hot oven for 20 minutes.

Take the cored apples and run a knife skin deep around the circumference, to prevent the skin from splitting whilst cooking. Stuff the apples with the pork stuffing or pate. Remove the pheasant from the oven and place on a chopping board. Place the pan with the vegetables on a medium heat adding the bacon from the bird. Carve the pheasant, removing the wings, thighs and the breast meat and place to one side. Turn the heat up and pour in the Calvados to the vegetables to de-glaze the pan, be careful of the flames.

Stir well to lift the meat etc.

from the bottom of the pan. Add the cider and stock and stir.

Chop up the pheasant carcass and add the bones to the pan, stir to reduce down. Leave for 15 minutes.

Meanwhile, return the pheasant meat to the oven with the apples that are cooking, just to keep warm. Once the vegetable saucepan has reduced down, pass the juices through a sieve into a hot pan. With the back of a spoon push down the pulp, extracting all the juices, so you are left with a nice evaporated sauce. Add a splash of double cream to the hot pan of sauce, swirl to mix in. Remove the meat from the oven with the apples and place on a serving dish, pouring the sauce over the top. Serve immediately.

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