Partridge, Haggis, Neeps and Tatties Recipe - Great British Chefs

Ingredients

• 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
• 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 large potato, peeled and thinly sliced on a mandoline
• 1 pinch of salt
• vegetable oil, for deep-frying
• 16 baby turnips
• 2 tsp runny honey
• 450ml of runny honey
• 20 black peppercorns
• 1 tsp cloves
• 1 tsp juniper berries
• 1 tsp coriander seeds
• 1 cardamom pod
• 8 baby turnips, finely sliced on a mandoline
• black pepper