This elevated take on the traditional haggis, neeps & tatties includes succulent roasted partridge with a sticky honey glaze, delicate glazed baby turnips (neeps), crisp potato game chips (tatties), a rich homemade game sauce and neat balls of haggis.
Ingredients (Serves 4)
Partridge & Haggis
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2 whole partridges, tied and ready to roast
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150g haggis
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1 garlic clove
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2 sprigs fresh thyme
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Sea salt & vegetable oil
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Butter for basting
Game Sauce
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500g partridge bones
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1 carrot & 1 small beetroot, diced
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2 banana shallots, sliced
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6 button mushrooms
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5 garlic cloves
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Sprigs of thyme & rosemary
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Sherry vinegar
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Brown chicken stock
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Cloves, black peppercorns & crushed juniper berries
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Sherry & Madeira for reduction
Tatties (Game Chips)
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1 large potato, peeled & thinly sliced
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Salt & oil for deep-frying
Glazed Turnips (Neeps)
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16 baby turnips
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Runny honey & a pinch of salt
Honey Glaze
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Runny honey
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Cardamom, black peppercorns, cloves, juniper berries & coriander seeds
Method
1. Preheat the oven to 180°C / Gas Mark 4.
2. Begin by preparing the game sauce. Heat a deep roasting tin with a tablespoon of vegetable oil. Then add the partridge bones and roast 25–30 minutes until golden.
3. Add the chopped carrot and beetroot and roast 6–8 minutes. Then add butter, shallot, mushrooms, garlic, and herbs. Roast another 6–8 minutes, whilst taking care not to over-brown.
4. Deglaze the tray with sherry vinegar, stir in the stock, and roast for 30 minutes. Then transfer to a pan, add the cloves, peppercorns, and juniper berries, cover, and let stand 45 minutes.
5. Meanwhile, lay potato slices on a tray, sprinkle with salt, leave 4 minutes, rinse, and pat dry. Preheat oil to 180°C and deep-fry until golden. Drain, season, cool, and store in an airtight container until serving.
6. 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.
7. Toast the honey glaze spices until aromatic. Grind and 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 Reduce the sherry and Madeira in a large pan and bring to the boil. Cook until reduced by half.
8. 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 with the game sauce and check for seasoning, reserving until ready to serve.
9. Preheat the oven to 180°C/gas mark 4
10. To cook the partridge, brown the seasoned birds in a cast-iron pan with butter, garlic, and thyme. Then roast in the oven 4 minutes per breast and backbone, basting frequently.
11. Slice haggis, bake 6–8 minutes, roll into walnut-sized balls, and bake another 6–8 minutes until heated through.
12. Rest the partridges for 8 minutes. Coat the breasts in the honey glaze and plate with a leg and a haggis ball. Add the game chips and sliced turnips, and spoon over sauce. Finish with black pepper.
Tips for Serving
- Plate a glazed partridge breast and leg with a haggis ball, spoon over partridge sauce, and finish with black pepper.
- Pile a generous serving of crisp game chips alongside for texture and rustic appeal.
- Scatter glazed turnips on top for sweetness, colour, and seasonal flair.
- Prep chips and turnips ahead to make serving quick and easy after a busy day outdoors.
- Use local partridges, root vegetables, and honey for the freshest flavours - pair with a hearty red wine or whisky sauce for extra richness.
Recipe: Geoffrey Smeddle - Great British Chefs