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- Preheat the oven to 170° C/150° C fan assisted/gas mark 3. Heat half the Flora Buttery in a frying pan, and brown the pheasants all over, then place in a suitably sized casserole dish. Season with pepper.
- Cut the onions into quarters and quarter again. Fry them until golden and add them to the casserole.
- Pour the cider into the frying pan, add the Knorr Stockpot, and warm gently until the Stockpot has melted. Pour this over the pheasants and add the thyme and bay leaves. Cook for 1¼–1 ½ hours.