These traditional treats are named and shaped after a bird that is similar, if smaller, to a grouse
Preheat an oven to 190*
Peel and dice the shallots.
Pick the leaves and finely slice the parsley.
Soak the breadcrumbs in the milk.
Finely dice the dried fruit.
Grease a roasting tray with butter.
Mix together the meat, breadcrumb, egg, dried fruit, shallot, cream and parsley and season with the salt pepper and soy.
Using a wet hand and a spoon, shape the mix into 18 equal sized rugby ball shapes and place on the greased tray.
Place the tray in the oven and roast for 15-20 minutes.
Preheat the milk and cream over a gentle heat.
In a separate saucepan, cook the flour and butter together over a gentle heat while stirring, until it forms a doughy 'roux'.
Add the warmed milk gradually while stirring until all incorporated and the mix is a creamy sauce consistency.
Add the veal glaze, jelly, soy and seasoning, stir and remove from the heat until the meat is cooked.
Finish the sauce with the juices fro the tray.
In a large pot, bring the potatoes to the boil in cold salted water.Turn down to a simmer and cook until tender.
Finely dice the chili.
Pick and finely slice the parsley.
Shave the cucumber into ribbons with a peeler.
Mix together the vinegar, golden syrup, water and pepper and toss through the cucumber, chili and parsley.
Serve the cucumber pickle and the potatoes on the side of the Hazel-hens
«The breadcrumb and egg mix help lighten the texture of the meat balls. This is especially important when using lean lamb mince»