Instructions: Preheat oven to 220c/425f/Gas 7 and the grill to medium.

1 Place the marmalade in a small pan with the whisky. Squeeze the juice from half the orange into it and bring to the boil.

2 Cut the woodcock in half using sharp scissors. Place on a baking sheet, season and brush with the glaze. Place towards the top of the oven and cook for 10-15 minutes until cooked through.

3 Grate the swede, potato and carrot into the bowl to give about 75g/3oz grated vegetables.

4 Stir in the onion, beaten egg (you may not need all of it) and oatmeal.

Snip the chives into the mixture and season.

5 Heat some oil in a small frying pan. Spread the mixture to give one pancake, about 15cm/6" diameter and fry for 2-3 minutes on each side.

6 Put the bread under the grill to toast both sides.

7 For the Scrambled Eggs: Heat a little butter in a small pan. Crack the eggs into a jug, whisk in the milk and season with cayenne and black pepper. Dont add salt as the anchovies are already salty.

8 Whisk together, pour the eggs into the pan and stir over a low heat until the eggs thicken. Spread the toast with the butter and anchovy paste, and spoon the eggs over the top. Finish with thin strips of anchovy fillet arranged in a crisscross pattern.

9 Squeeze the other half of the orange into the pan with the remaining glaze and bring to the boil.

10 Place the pancake on a serving plate and arrange the two halves of Scotch Woodcock on top. Pour over the sauce and garnish with parsley.

Serve with the real Scotch Woodcock.

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