Preheat the oven to 160C. Joint both the pheasants into four pieces using a large sharp knife. Discard the backbones and knuckles.

Heat the oil and butter in a large flameproof casserole. Working in two batches, add the pheasants pieces to the casserole and brown them over a high heat. Return all the pheasant pieces to the casserole.

Standing well back, pour over the Calvados and set it alight with a match. Shake the casserole and when the flames have subsided, pour in the cider, then add the bouquet garni and season to taste with salt and pepper.

Bring to the boil, cover season to taste with salt and pepper. Bring to the boil, cover with a tight-fitting lid and cook for 50 minutes.

Peel, core and thickly slice the apples. Tuck the apple slices around the pheasant. Cover and cook for 5-10 minutes, or until the pheasant is tender. Transfer the pheasant and apples to a warmed serving plate. Keep warm.

Remove the bouquet garni, then boil the sauce rapidly to reduce by half to a syrup consistency. Stir in the double cream and simmer for a further 2-3 minutes until thickened. Taste the sauce and adjust the seasoning if necessary.

Spoon the sauce over the pheasant pieces and serve immediately, garnished with fresh thyme sprigs.