Roast woodcock

Method

1. Preheat the oven to 200C/gas 6. Gut the woodcock and reserve the guts.

2. In a hot pan, melt most of the butter and add the chicken livers and guts. Cook for 1 minute on a high heat, then add a few thyme leaves and season with salt and pepper. Blitz in a hand blender until smooth.

3. Impale the thighs of each woodcock with its own beak, brush with butter and sprinkle with thyme, salt and pepper. Roast in the oven for 10 minutes, remove and leave to rest for 10 minutes.

4. For the rosti, peel and grate the potatoes, add the melted butter and season with salt and pepper. Fry in a non-stick pan on a medium heat for 5 minutes on each side.

5. For the sauce, mix the port and stock with the bacon and cook gently on a medium heat to reduce until thick.

6. Serve the woodcock on the rosti and pour the sauce over and around, with a generous helping of braised red cabbage. Serve the toast with paté on the side.

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Ingredients

2 whole woodcock
50g Butter
100g chicken livers
1 sprig Thyme
1 garlic clove
1 tbsp Cognac

For the rosti

2 maris piper Potatoes
75g Butter, melted

For the sauce

100ml beef or game stock
100ml port
50g smoked bacon, finely diced

To serve

braised red cabbage
toast

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