Men's Health (UK) - - Agenda -

Go from guts to glory in the kitchen with four recipes from God­ber-ford Moore and Loy­ton Sport­ing. By up­dat­ing the flavours and mov­ing be­yond the tra­di­tional roast­ing tin, you’ll re­alise there’s more to th­ese birds than just Sun­day lunch. Breast and leg men will be equally sat­is­fied.


SERVES 2 Par­tridges, 2 Olive oil, 2tbsp A lemon’s juice and zest Madras curry pow­der, 2tsp Gar­lic cloves, 2, crushed For the slaw Beet­roots, 2, sliced Car­rots, 2, sliced Cab­bage, ¼, chopped Greek yo­gurt, 100g Pis­ta­chio oil, splash METHOD Use shears to re­move both par­tridges’ back­bones. Then spread the bird out, breast side up, strik­ing the breast­bone with the bot­tom of your palm to flat­ten it. Rub the re­main­ing in­gre­di­ents into the birds and fry in the oil for six min­utes on each side on a medium heat. While you al­low your birds to rest, com­bine the beet­root, car­rot, cab­bage, yo­gurt and pis­ta­chio oil to cre­ate your slaw. Plate up two gen­er­ous serv­ings and top each one with a par­tridge.


SERVES 2 Grouse, 2 Salt and pep­per, to sea­son A knob of but­ter Wa­ter­cress, 2 bunches Toasted hazel­nuts, 50g, chopped For the dressing Blue­ber­ries, 200g Honey, 3tbsp Cider vine­gar, 3tbsp Salt and pep­per METHOD For the dressing, bring the blue­ber­ries, honey and vine­gar to the boil. Re­move and sea­son with the salt and pep­per, then leave to steep for 20 min­utes. Sea­son the birds, then brown in but­ter on a medium heat. Place in the oven at 220°C for around 10 min­utes, re­move, then cover with foil and leave to rest. To serve, top the wa­ter­cress with the grouse, spoon over the dressing and sprin­kle with the hazel­nuts.


SERVES 2 A pheas­ant Sausage meat, 200g A red onion, chopped Fen­nel and cumin, 2tbsp Gar­lic cloves, 2, chopped Worces­ter­shire sauce, 2tbsp Sugar, 1tbsp Curry pow­der, 1tbsp Brioche buns, 2 Rocket, hand­ful May­on­naise, dol­lop METHOD Re­move the meat from the pheas­ant and pulse with the sausage meat in a food pro­ces­sor. Fry the onion and seeds in a splash of olive oil and pinch of salt and pep­per un­til soft. Add the gar­lic, Worces­ter­shire sauce, sugar and curry pow­der, and cook for two min­utes. Com­bine this mix­ture with the meat and form four large pat­ties, fry­ing for three min­utes on each side. Stack two pat­ties in­side each toasted bun, heaped with rocket and mayo. SERVES 2 A mal­lard Salt and pep­per, to sea­son Star anise, 6 Honey, 2tbsp Wa­ter, 200ml Hoisin sauce, 250ml Chi­nese pan­cakes, 8 Spring onions, bunch, cut into match­sticks A cu­cum­ber, halved and cut into match­sticks


METHOD Score the mal­lard with deep, lat­eral knife strokes. Sea­son the bird with salt and pep­per, then place in a casse­role dish with the star anise, pour­ing over the honey, wa­ter and around three­quar­ters of the hoisin sauce. Pre­heat the oven to 150°C and cook for three­and-a-half hours, bast­ing ev­ery 30 min­utes, un­til the meat is fall­ing off the bone. Assemble your pan­cakes by wrap­ping up the shred­ded veg and mal­lard with a driz­zle of sauce. En­joy.

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