# Marinate the lamb with the olive oil, thyme, rosemary and garlic.
# Leave overnight in the fridge covered in cling film on a low shelf.
# Begin boiling the potatoes.
# Meanwhile, slice the leek into 2 longways, wash and then slice again into small pieces.
# Finely slice the cabbage and cut the spring onions into small rounds.
# When the potatoes are soft, drain them. Return to the pan and place back on the heat for 1 minute stirring with a wooden spoon this will remove any excess moisture.
# Mash using a ricer machine or potato masher.
# Add half the butter and all the double cream and set aside.
# Fry the leeks, cabbage and spring onions in the remaining butter until soft (trying not to colour leeks will burn easily if you forget them!).
# Add the above to the potatoes and season with salt and pepper.
# Mould the mash into round cakes and dust with a little flour. Leave to one side.
# Cut all the vegetables into 1cm pieces.
# Place the vegetables pieces on a tray and drizzle with the olive oil and honey.
# Sprinkle over the thyme leaves, season with salt and pepper.
# Place in the oven to roast on 180°c for approx 10 minutes, stirring once during this time to disperse the different flavours and ensure even cooking.
# When cooked, remove from the oven and allow to cool in the tray.
# When serving, drain away any excess oil and honey.
# Fry the shallots in 1 knob of butter and when they are soft (but no colour) add the Fleurie and boil until there is hardly anything left.
# Next add the stock, bring it to the boil and reduce to a thick consistency (the gelatine from the bones in the stock will help to do this).
# Remove the pan from the stove and whisk in the 3 remaining knobs of butter.
# Check the seasoning and throw in the chopped herbs.
# Heat a non-stick frying pan and place the seasoned lamb into the pan after draining off any excess oil.
# Colour the lamb well on both sides and place in the oven at 180°c for about 8 minutes.
# Remove from the oven and allow to rest for 10 minutes.
# Heat up the other ingredients by placing them in the oven for 10 minutes and warm the sauce over a low heat.
# Place the potato cake in the centre of the plate with the roasted vegetables around it.
# Slice the lamb and place in a wheel shape on top of the potato cake.
# Balance the warm Ledston Estate Beetroot and Orange Chutney on top of the lamb and spoon some jus around the edge of the plate.
Trim the flack down to remove any fat. Pick the thyme leaves off one sprig & roll the venison in the leaves then add salt and pepper. Roll in cling film tightly so it looks like a sausage this well help give it a better shape and allow the thyme to infuse better. This can be done the day before.
Put the butter, thyme & garlic into a pan melt the butter, once melted leave to infuse the flavors. Peel & slice the potatoes very thinly the thinner the better. Line a small tray with grease proof paper. Cover the bottom with the slice potatoes then brush with the butter & put a little salt & pepper on, keep doing this to you use all the potatoes. Cover with grease proof paper and tin foil & bake on 180ºC for 30-40 mins till soft in the middle. You now need to press the potatoes so just put a tray on top with some weight on top don't worry if a little butter comes out. Leave over night to set then just cut it into 4.
Peel & chop the carrots place in a small pan cover with water & season then cook till soft, drain off the water and blend with 20g butter till smooth(use may need a drop of water) & season to taste then simply repeat with the parsnip & Swede.
*Blueberry and Raisin Jus:*
Take half the berries & all the raisins & put into a small pan with the wine & bring to the boil slowly reduce it down till the raisins are soft and only about 20% of the wine is left then blend till a smooth purée add this to the jus and plus the berries.
To cook the venison simply heat a frying pan till very hot drizzled a little oil on the venison and add to the pan it will need 1 min on each side and 4mins in the oven on 180ºC for pink. Leave to rest in the hot pan for 3-4 mins, then slice & place on top of the pomme Anna which will take 15 mins on 180ºC. Heat the purees up & quenelle alone the plate & drizzle the blue berry & raisins jus over & enjoy.
To make the bread sauce; bring the milk to the boil with the onion in it and let it infuse for approximately 20 minutes. Remove the onion and add the remaining ingredients. The sauce should be of a loose, dropping consistency. Set aside and keep warm.
To make the game chips; peel the potato and slice thinly. Remove as much starch as possible by rinsing in cold water, then pat dry. Heat the oil and deep fry for two to three minutes until golden brown.
To cook the grouse; Preheat the oven to 200°C/400°F/Gas Mark 6. Season and put the juniper berries inside the cavities of the birds. Tuck a sprig of thyme under each leg and lay two rashers of bacon over each breast.
Heat the fat in a roasting tin and sear on each side. Roast for 16 to 20 minutes, depending on size, then remove from the tray and keep warm. Add the root vegetables, any juices, stock, sloe gin and red wine and simmer gently for approximately six minutes. Sieve into a saucepan and check the seasoning.
Serve with the game chips, vegetables, bread sauce and a pot of redcurrant jelly.
Pre heat the oven to 180ºC or Gas 4
Peel and wash the carrot, beetroot and potato, then chop into 1 cm chunks.
Cook in lightly salted water with some thyme and garlic, till tender.
Fry the sausage gently in Olive oil along with the onions and apple chunks until brown all over.
Drain the vegetables and add to sausage, onions and apple and fry for 5 minutes, season with Salt & Pepper, then transfer into baking dish and cook in the oven for ten minutes.
Take the dish out of the oven, sprinkle with some chopped Parsley, and serve.