Rose Gray, Ruth Rogers
By Rose Gray and Ruth Rogers
Preheat the oven to 220°C/425°F/Gas 7.
Place 2 tablespoons of the cheese, a third of the thyme and 1 slice of coppa inside each pheasant. Place another 2 slices of coppa over each breast, and tie on with string. Season with salt and pepper.
Heat the oil in an ovenproof