Partridge, Haggis, Neeps & Tatties

by Geoffrey Smeddle

Main Medium ​​​​​​​ 4 ​​​​​​​ Prep/Cook: 3 hours

INGREDIENTS

PARTRIDGE AND HAGGIS
2 partridges, tied, trussed and ready for roasting

150g of haggis

50g of butter

1 garlic clove

2 sprigs of fresh thyme

1 tbsp of vegetable oil

sea salt

PARTRIDGE SAUCE
500g of partridge bones

1 carrot, peeled and diced

1 small beetroot, peeled and diced

40g of unsalted butter

2 banana shallots, peeled and sliced

6 button mushrooms, sliced

5 garlic cloves, peeled and sliced

1 sprig of fresh thyme

1 sprig of fresh rosemary

2 tbsp of sherry vinegar, to deglaze the pan

1.2l brown chicken stock

8 cloves

8 black peppercorns

8 juniper berries, crushed

75ml of sherry

250ml of Madeira

1 tbsp of vegetable oil

GAME CHIPS
1 large potato, peeled and thinly sliced on a mandoline

1 pinch of salt

vegetable oil, for deep-frying

GLAZED TURNIPS
16 baby turnips

2 tsp runny honey

1 pinch of salt

HONEY GLAZE
450ml of runny honey

20 black peppercorns

1 tsp cloves

1 tsp juniper berries

1 tsp coriander seeds

1 cardamom pod

TO SERVE
8 baby turnips, finely sliced on a mandoline

black pepper

METHOD

1. Preheat the oven to 180°C/gas mark 4

2. Begin by preparing the partridge sauce. Place a deep roasting tin over a medium heat and add a good tablespoon of vegetable oil. Once hot, add the partridge bones to the tray and roast for 25–30 minutes, or until the bones are golden

3. Add the chopped carrot and beetroot to the roasting tin and return to the oven for 6–8 minutes, then add the butter, chopped shallot, mushrooms, garlic and fresh herbs and return the tin to the oven. Roast for another 6–8 minutes, taking care that the ingredients don't over-brown

4. Add a good splash of sherry vinegar to the tin to deglaze it, scraping up any brown residue from the base of the tin. Stir in the stock and return the tin to the oven for another 30 minutes

5. Meanwhile, lay out the potato slices across a tray and sprinkle lightly with salt. Leave for 4 minutes to start drawing out the moisture, then rinse the slices and pat dry

6. Preheat a deep fat fryer to 180°C

7. Deep-fry the potato slices until golden and place on kitchen paper to drain any excess oil. Season with a little more salt and cool completely on a wire rack, then transfer to an airtight container until ready to serve – they will stay crisp for a few hours

8. For the glazed turnips place the baby turnips into a small pan, cover with water and add the honey and a pinch of salt. Bring to the boil then remove from the heat and allow the turnips to cool in the cooking liquor. Store in the liquor until ready to serve

9. Remove the roasting tin from the oven and transfer the partridge sauce to a deep pan, adding the cloves, peppercorns and juniper berries. Cover the pan with cling film and allow to stand for 45 minutes

10. While the sauce is standing, add the sherry and Madeira to a large pan and bring to the boil. Cook until reduced by half

11. As this is reducing, add the spices for the honey glaze to a dry frying pan and lightly toast until aromatic. Transfer to a spice grinder or pestle and mortar and grind to a powder

12. Place in a small saucepan and add the runny honey, warming through over a gentle heat until combined. Keep warm until ready to serve, or reheat gently first to ensure it remains runny

13. Once the sherry and Madeira have reduced and the sauce has rested, strain the sauce mixture through a fine sieve into the pan with the reduced alcohols. Mix well and check for seasoning, reserving until ready to serve

14. Preheat the oven to 180°C/gas mark 4

15. To cook the partridge, heat a large cast iron frying pan over a medium heat for 1 minute. Add a tablespoon of vegetable oil and heat through for a further minute. Season the birds all over with sea salt then add to the pan, browning evenly on all sides

16. Add the butter and baste the birds continuously as the butter melts. Turn the birds on their sides and add the garlic and thyme to the hot pan, then transfer to the oven to roast. Cook on each breast and on the backbone for 4 minutes each, basting in the butter with every turn

17. Meanwhile, slice the haggis into thick rounds and place on a baking tray. Cook for 6–8 minutes in the same oven, then transfer to a bowl

18. When cool enough to handle, roll the haggis mixture into 4 walnut-sized balls and place on a clean baking tray. Return to the oven for another 6–8 minutes, or until hot all the way through

19. Remove the partridges from the oven and allow to stand breast-side down and loosely covered in foil for 8 minutes. Remove the legs and trim out the thigh bones, trimming neatly around the drumstick bone for presentation

20. Carefully remove the breasts from the bone and place in the pan with the warm honey glaze. Turn until coated in the sticky glaze then transfer to serving plates.

21. To serve, place a glazed breast on each plate along with a leg and a ball of haggis. Pile up a generous serving of game chips on the side and scatter over the cooked and sliced baby turnips. Spoon over a little of the partridge sauce and season generously with black pepper