Pheasant with Calvados and Apples

(SERVES 4)

• 1 pleasant, quartered and skinned as much as possible
• 40 g/ 1 ½ oz/3 tbsp low-fat spread
• 2 large cooking (tart) apples, sliced thinly
• Salt and freshly ground black pepper
• 15 ml/1 tbsp calvados or brandy
• 75 ml/5 tbsp low-fat single (light) cream
• 8 baby onions, peeled but left whole
• Chopped parsley

To Serve:

• Fluffy Mashed Potatoes
• Stir-fried Greens

Rinse the pheasant under cold running water and dry on kitchen paper. Melt the low-fat spread in a flameproof casserole (Dutch oven) and brown the pleasant all over. Remove with a draining spoon. Put half the apple slices in the base of the casserole and toss in the juices. Lay the pheasant on top and season well. Add the remaining apple slices. Mix the calvados with the cream and pour over. Cover tightly and cook in a preheated oven at 180degree C/350degree F/gas mark 4 for 1 hour. Meanwhile, boil the onions in water for 5 minutes. Drain, dry on kitchen paper and fry (sauté) in the remaining low-fat spread to the brown. Arrange around the top of the casserole and return to the oven for 15 minutes. Sprinkle with chopped parsley and serve with Fluffy Mashed Potatoes and Stir-fried Greens.