In a bowl thoroughly mix the potatoes with softened butter and most of the flour. If the potatoes were not seasoned also add a little salt to the mix.
Turn out onto a floured surface and mould together into one dough.
Roll out thickly – approx. 1cm – and cut in desired shapes: use a round cutter, cut in squares then diagonally to make triangles, or use a tea plate as a guide for a good sized circle then quarter (as in photo).
Drizzle a little oil in a frying or flat pancake pan. When hot, add scones. Cook for 3-4mins on one side until toasted then turn over and repeat.
Portion game birds in readiness for serving (breasts and wing/leg so 4 pieces from each bird) and place other parts in a pan for stock. Cover bones with boiling water, season with salt, pepper and herbs. Simmer for at least half an hour before ladling out any liquid.
Sauté partridge portions in butter with a drizzle of rapeseed oil until golden, adding mushrooms and season. Remove from pan. Set aside mushrooms and place partridge in an ovenware dish with glaze ingredients. Place in pre heated oven at 190 C, covered with foil, and braise whilst barley cooking on hob. Remove foil towards end of cooking time to reduce sauce.
Meanwhile add barley to the frying pan with all the lovely flavours and sauté with sliced leeks. Gradually add ladles of stock, deglazing the pan and simmering the barley. It will take approx. 45mins to soften.
Towards end of cooking, add mushrooms to barley, adjust seasoning to taste and blend in redcurrant jelly.
Serve in bowls with partridge set on top of barley.
Serves 2 generous portions
Partridges kindly supplied by Craigadam. Craigadam Country House Hotel & Country Larder is on the outskirts of Castle Douglas where Richard and Celia Pickup have been entertaining guests for over 40 years. Their accommodation is beautiful and it is a very popular venue for weddings. Their country house style dining is rightly famed across Scotland as I can testify having just dined with a group of Les Dames d’Escoffier International who adored both their hosts and their dinner. Richard is a highly entertaining raconteur, sharing tales from the estate with the gathered guests. https://www.craigadam.com
Place a drizzle of rapeseed oil in a freezer bag and add rump steaks.
For ‘medium’ cooked, place the now-oiled steaks straight on a grillpan or BBQ and sear over a high heat for 3-4 minutes then turn to seal on underside. It is important to resist moving the steaks whilst they are cooking!
Remove from grill, season and wrap loosely in foil. Allow to rest for 5 minutes.
Meanwhile prepare remaining ingredients – rinsing salad leaves and arranging on platter; adding shavings of Anster using a potato peeler; finishing with a generous drizzle of dressing.
Lastly slice the rump steaks and place on platter.
Joint the rabbit, removing fillets and jointing legs.
Place all remaining bones in a generously sized pan and cover with water. Add bay leaves and seasoning. Bring to boil and simmer for an hour or longer. When ready, drain and retain stock for the dish. (Any remaining meat can be stripped from carcass to make delicious stovies or risotto).
In a pan, melt butter with rapeseed oil and sauté joints until nicely browned. Add onions and leeks to sauté and season. Ensure all ingredients are cooked to a rich golden colour.
Deglaze pan with 150mls of stock and half the bottle of Laprig apple juice. Add rosemary and simmer, lid on, for a minimum of 50 minutes, adding more apple juice as required. The contents of the pan should remain lovely and juicy. Taste to check seasoning. Any spare stock can be frozen.
When the dish is cooked, add a little blended cornflour if you wish. Bring to boil to create a smooth glaze. Remove rosemary sprig. Scatter with parsley.
Serving suggestion: delicious with a buttery mash of carrot and potato.
*Chives need harvested by autumn so cut the lot! Sort, rinse and leave to dry - they should be fresh but not wet. Chop chives finely and mix into a couple of packets of softened butter. Wrap in clingfilm, like a big sausage, and chill. When hard, cut into discs and freeze. Perfect for cooking with all winter