Welcome to Mum&sons

My two eldest boys challenged me to start a cooking blog with simple recipes that we can cook together - and my youngest one has now joined in. I am hoping they pick up some cooking and photograph skills... or that at least they learn to design and run a blog.


The children were put off big time by the smell of the raw pheasants. They were not too impressed with the roast pheasant either and would swap this for chicken any day. Adding lots of redcurrant jelly convinced them to eat this, but it was definitely not a winner.

You need:
- two pheasants
-4 onions (cut in eights)
-4 apples (cut in quarters)
- 6 cloves of garlic (unpeeled) one lemon
- olive oil (you can use butter instead)
- salt
- thyme or rosemary

Salt the pheasants and cover them with the herbs and olive oil. Put them in a roasting tin. Add the onions, garlic and apples to the tin, add a bit of salt, and sprinkle them (and the pheasants) with the lemon juice. Roast in a 200 degrees preheated oven for 45 minutes. Before serving peel the garlic (which should be soft by now)  and mix it well with the juice so that you get a sort of thin gravy.   You may need redcurrant jelly too...