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