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Ingredients

• 1 oven-ready partridge
• a good knob of butter

• 1 shots Glengoyne 12 year old whiskey
• 3 tbsp olive oil
• 6 red garden radishes, trimmed and very thinly sliced

• 3 Glengoyne fennel and pork sausages
• 2 handfuls fresh breadcrumbs
• 1 red onion, finely chopped
• 2 tbsp chicken stock
• 4 tbsp double cream

• 75 g black pudding, the best you can buy, but not too coarse
• 100 ml chicken stock, plus extra
• 125 g your choice of cooked greens, warmed, to serve

• gravy, seasoned with a dash of whisky
• cooked green vegetables
• chopped parsley, to garnish

Description

Tom Lewis Makes The Perfect Accompaniments For Roast Partridge - Fennel And Pork Meatloaf, Creamy Black Pudding Puree And Crisp Radishes Soaked In Glengoyne Whisky

UK TV