Roast Golden Plover

Ingredients:

500g new potatoes
4 celery sticks cut into 2 cm lengths
1 leek cut into 2cm lengths
2 small courgettes cut into 2cm lengths
12 baby asparagus tips
8 baby onions
3 tbsp olive oil
60g butter
4 whole Golden Plovers (cleaned)
120g shallots
2 stalks fresh thyme, chopped
30ml Madeira
260ml beef or game jus
4 slices black pudding
salt and black pepper to taste

Method:

Place the potatoes in a pan, cover with salted water and 3/4 cook (about 12 minutes). Drain and refresh under cold running water until cold. Brush the vegetables with olive oil and season. Fry all the vegetables no a griddle pan, turning half-way through so that a criss-cross pattern is formed. Remove once ready and place on an oven tray to re-heat later.

Heat the remaining olive oil and half the butter in a heavy-based frying pan. Season the golden plover and brown on all sides in the pan. Place on a roasting tray and cook in an oven pre-heated to 200°C (400°F/Gas Mark 6) for 20 minutes. Take out and allow to rest for 5 minutes.

Make the sauce by peeling and finely-chopping the shallots. Add the remaining butter to the saucepan in which the grouse cooked and add the shallots and thyme. Cover and cook for 2 minutes. Add the Madeira and game (or beef) us and bring to the boil. Strain and set aside.

Grill the black pudding until cooked and crispy. Meanwhile put the vegetables back in an oven for 2–3 minutes and place the potatoes in boiling water.

Assemble the dish by placing a slice of black pudding in the centre of each plate and arranging some vegetables and potatoes around it. Place the golden plover next to the black pudding. Spoon the sauce over the dish and serve immediately.