Partridge in cider with apples & celery
Serve a partridge as an individual portion for one in this seasonal stew with smoked bacon, Bramley apples, thyme and sage
Smoked butter mash
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 large floury potatoesquartered
- 2 tbsp double cream
- 3 tbsp milk
- 50g smoked buttercubed (we used Lune Valley Smokehouse butter)
- ¼ tsp English mustard
- drizzle of olive oil
- smoked saltto finish
Nutrition: per serving
- kcal453
- fat31g
- saturates18g
- carbs37g
- sugars3g
- fibre3g
- protein5g
- salt1g
Method
step 1
Put the potatoes in a saucepan, cover with cold salted water and bring to the boil. Cover and simmer for 10 mins until tender. Meanwhile, heat the cream, milk and butter in a saucepan on a medium heat for 5-8 mins until the liquid has reduced by half, then stir through the smoked butter.
step 2
Drain the potatoes, tip back into the pan and return to the heat to remove any further moisture. Sieve or mash the potato until really smooth, or put through a potato ricer if you have one. Add the warm smoked butter-cream to the mash until you have a good consistency – you may not need to add all of the cream. Season and add the mustard to taste.
step 3
Spoon the mash onto serving plates, scatter over the crispy sausage crumble and add a few pinches of smoked salt.
