Ingredients

Partridge Breasts

• 12 small partridge supreme's
• 180g haggis, sliced into small wedges 3cm long, 1.5cm wide, and 1cm thick
• 12 sage leaves
• 12 rashers of streaky bacon, rind removed
• maldon salt and freshly ground black and pepper
• olive oil, for cooking

Redcurrant Sauce

• 500ml game stock (see recipe) or chicken stock reduced by 2/3's
• 2 tbsp redcurrant jelly
• 75ml port

Apple Sauce

• 3 eating apples, peeled, decored and diced
• juice of 1/4 lemon
• 1 rosemary sprig

To Serve

• parsnip rosti (see recipe) or mashed potatoes
• sauteed spinach

Method

1. Partridge Breast with Haggis: Cover the partridge breast with cling film and flatten slightly with a rolling pin. Make a small cut on the under side of the breast to to make a pocket and fill with the haggis.
2. Place a sage leave on the unfilled side of the breasts and wrap them in the bacon, sealing in the haggis. Refrigerate until ready to cook.
3. Redcurrant Sauce: Place all the ingredients in a saucepan and simmer for 10 minutes until you have a sauce that coats the back of a wooden spoon. Keep the sauce hot until ready to serve.
4. Apple Sauce: Place all the ingredients in a saucepan with 100ml of water until the water and place over a moderate heat for 8-10 minutes until the water has evaporated and the apple is tender. The apple pieces should still hold their shape. Keep warm until ready to serve
5. To Cook the Partridge Breasts: Preheat an oven to 180°C. Coat a pan with olive oil and place over a moderate-thigh heat. Place the breast in the pan and cook for 3-4 minutes on each side, then place in the preheated oven for a further 5-8 minutes. Remove from the oven and serve.
6. To Serve: Serve the breasts on parsnip rosti's or mashed potato, served with sauteed spinach or your choice of vegetables. Place a spoonful of apple sauce besides the breast and drizzle the sauce around each plate.