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Serves 6

1 pheasant (cut in half)
3 carrots (unpeeled and cut into 3cm chunks)
3 courgettes (cut into 3cm chunks)
3 potatoes (peeled and cut into 4cm chunks)
8 cloves of garlic
2 tablespoons of leaves from a rosemary sprigs
2 tablespoons of leaves from a thyme sprigs
6 tablespoons of extra virgin olive oil
Salt and pepper to taste

Place the rosemary, thyme and garlic on a chopping board and with the help of a sharp knife, finely chop the lot.

Make several cuts in the pheasant (skin side) and stuff the herb mixture into the cuts.

Place the vegetables in a roasting tray, drizzle with half of the oil, season with salt and pepper and mix well.

Lay the bird on top of the vegetables, skin side up, drizzle with the remaining oil and roast in the middle of a preheated oven at 200º for 35 minutes. Make sure that after 15 minutes you baste the pheasant with the cooking juice from the bottom of the tray.

To make sure that the bird is cooked, pierce each piece with a skewer and if the juices run clear it is ready.

Remove the bird from the tray, cut each piece in 3 and replace on top of the vegetables. Roast for a further 5 minutes.

Once ready, remove from the oven and rest for 10 minutes allowing the meat to relax and become tenderer.

To serve place the vegetables and the pheasant on a large serving plate and enjoy!