Woodcock, Jerusalem artichoke, girolles, blackberries

1 woodcock, cleaned & plucked

Pureé
6 jerusalem artichoke
200g cream
1 shallot
Thyme & rosemary

Preserved blackberries
12 blackberries
100g sugar

10 girolles
Thyme

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Serves 2

Keep the offal from the bird for a pâté to serve on toast.

Peel and dice the Jerusalem artichokes. If you keep the skin you can deep fry it for lovely crisps. Sauté the shallots, thyme and rosemary, add the artichokes and a knob of butter and brown: once caramelised, add the cream and enough water to just cover them. Cook until tender, then blend, seasoning with salt.

Bring the sugar for the blackberries to the boil with 100ml of water.

Add the blackberries and remove from the heat. Once cooled keep in the fridge. Add the girolles to heated oil in a hot pan. Once softened add a teaspoon of butter and a sprig of thyme and baste until golden. Add a pinch of salt.

Cover the woodcock skin with salt and place in a hot pan on its back. Keep turning until the skin is caramelised on each side, then add a knob of butter and baste for a couple of minutes. Rest for 8 minutes with a plate covering the pan before carving.