While most of the world gobbles down turkey like there’s no tomorrow (or indeed Boxing Day), some prefer not to eat turkey at all – given a choice of festive fowl, I’d never pick turkey. Never. It could sit plumply on the supermarket subs’ bench till kingdom come for all I care, forever in the shadow of gamey alternatives, goose, grouse or partridge in Guinness sauce.
Thankfully, Chewton Glen – a New Forest family-friendly favourite officially dubbed by this very blog as ‘Hampshire’s Most Splendiferous Spa-Enhanced Country-House Hotel‘ – has saved the day with a mouthwatering recipe from its recently revamped restaurant, Vetiver.
Of course, some of you might prefer to spend less time in the kitchen, and more time drinking sherry/unwrapping presents/recovering from Christmas Eve. In which case, the sane way to avoid manual labour completely is to check into Chewton Glen, bed down in one of its classic-luxe suites and let talented head chef Andrew Du Bourg do all the hard work for you…
Roast partridge | Truffle and butternut squash puree | Guinness sauce
For the sauce
2 banana shallots
½ head of garlic
1 can of Guinness
1 litre partridge stock
4 sprigs thyme
2 bay leaves
Just a quick post to wish you all a very Happy Christmas from everyone at Team Smith (well, all those of us who haven’t bunked off early for the holidays, anyway). May your stockings be fillered, your sprouts tasty, and your brandy flammable.
Also, a wee festive plug. If, like me, you’ve entirely failed to make good on last year’s promise that, this time, you’d do all your Christmas shopping well in advance, missed our gift-guide extravaganza, and still have a special someone to buy something special for, then we may have just the solution…