Ingredients

• butter
• for greasing
• 1 Yorkshire pot - 1 partridge
• 1 pheasant
• 1 chicken
• 1 duck stuffed one inside each other (available ready-made from large supermarkets and some butchers)
• 50g/2oz butter
• 1 leek
• cut in half lengthways
• cleaned
• 10 floury potatoes (such as King Edward or Maris Piper)
• peeled
• halved
• 50g/2oz lard or beef dripping
• salt
• 1 onion
• studded with 3 cloves
• 500ml/18fl oz milk
• 85-110g/3-4oz fresh white breadcrumbs
• 50g/2oz butter
• 50ml/2fl oz double cream
• freshly grated nutmeg
• pinch white pepper
• pinch cayenne pepper
• 900g/2lb cranberries
• 900g/2lb Bramley apples
• peeled
• chopped
• 700ml/1 pint 5fl oz water
• ½ tsp ground cloves
• ½ tsp ground cinnamon
• 450g/1lb caster sugar
• 4 tbsp malt vinegar
• salt
• 450g/1lb Brussels sprouts
• trimmed
• 1 tsp olive oil
• 225g/8oz pancetta
• cut into cubes

Directions

• Preheat the oven to 160C/320F/Gas 3.
• For the Yorkshire pot
• butter a large piece of kitchen foil. Wrap the Yorkshire pot in the buttered foil to cover completely.
• Place the leek halves into a roasting tin and place the foil-wrapped Yorkshire pot onto the leeks. Transfer to the oven and roast for 2½ hours.
• Remove the Yorkshire pot from the oven and remove the foil.
• Increase the oven temperature to 200C/400F/Gas 6.
• Return the Yorkshire pot to the oven and cook for a further 10-15 minutes
• or until golden-brown all over and completely cooked through. Check that the birds are cooked by placing a knife into the centre - the juices should run clear. If they are at all bloody
• return to the oven and cook until the juices run clear. Remove from the oven and rest for 15 minutes before serving.
• For the roast potatoes
• keep the oven temperature at 200C/400F/Gas 6.
• Place the potatoes into a saucepan and cover with water
• and add a pinch of salt. Bring to the boil and cook for 3-4 minutes
• then drain into a colander.
• Place a deep roasting tray onto the hob and add the lard or dripping. When the lard or dripping has melted
• add the potatoes and fry in the roasting tray until the potatoes start to brown. Turn occasionally to ensure the potatoes brown on all sides.
• Sprinkle the potatoes with salt and place into the oven to roast for one hour
• turning occasionally to ensure they cook evenly.
• For the bread sauce
• place the clove-studded onion and milk into a heatproof bowl set over a pan of simmering water. Heat the milk until just below boiling point (the longer the milk takes to come to boiling point
• the better the flavour of the sauce will be
• so don't rush this process).
• Remove the onion and cloves from the milk
• but keep the milk over the simmering water.
• Gradually add the breadcrumbs to the milk
• whisking constantly
• until the sauce becomes thick.
• Season the sauce
• to taste
• with freshly grated nutmeg
• salt
• white pepper and cayenne pepper.
• Add the butter and cream and stir well until the butter has melted. Pour the sauce into a serving bowl and keep warm.
• For the cranberry and apple jelly
• place the cranberries and apples into a saucepan with the water.
• Add the cloves and cinnamon and bring to the boil. Reduce the heat and simmer for 10-15 minutes
• until the cranberries have split and the apple has become tender.
• Using a ladle
• gradually strain the cranberry and apple mixture through a muslin-lined sieve into a large clean bowl. Don't press or force the berries as this will make the jelly cloudy.
• Add the sugar and vinegar to the liquid and mix well.
• Transfer the liquid to a clean pan and heat to just above boiling point - 104C on a sugar thermometer. Remove from the heat and leave the mixture to cool
• then transfer to a sterilised jar.
• For the sprouts and pancetta
• bring a saucepan of salted water to the boil and add the sprouts. Cook for 8-10 minutes
• until tender
• then drain into a colander.
• Heat a frying pan over a high heat until hot. Add the olive oil and pancetta cubes and fry for 5-7 minutes
• until the pancetta is crisp and golden-brown.
• Add the drained sprouts and stir together to warm through.
• To serve
• carve the Yorkshire pot carefully to ensure that each slice contains a portion of each bird. Place a couple of slices onto each plate. Spoon the roast potatoes alongside
• then add a spoonful of the sprouts and pancetta. Serve the white sauce and cranberry and apple jelly alongside.