Partridge with Brussels sprout and chestnut gratin

Serves 4 Ingredients For the stock (optional)

2 partridges 1 onion, roughly chopped 1 carrot, roughly chopped 1 stick celery, chopped 6 peppercorns 1 bay leaf

For the gratin 1 large red onion, diced 500g Brussels sprouts, halved 200g cooked chestnuts 4 medjool dates, chopped 200ml partridge (or chicken)

stock 2tbspn double cream 50g butter 1 clove garlic, crushed 200g fresh white breadcrumbs Chopped parsley

For the parsnip purée 6 parsnips, chopped 150ml partridge (or chicken)

stock 2tbspn double cream

For the sauce 100ml white wine 200ml partridge (or chicken)

stock A splash of double cream

Method

Cut the breasts from the partridge and refrigerate them, covered, until needed.

To make the partridge stock, add a splash of olive oil to a large pot and cook the onion, carrot and celery until browning. The partridge carcasses go in next, along with the peppercorns, bay leaf and a litre of water. Bring to the boil and simmer for 1½ hours before straining into a clean pan. Simmer again until reduced to about 500ml. Set aside.

Preheat the oven to 180˚C/350˚f/gas mark 6. Splash some olive oil into a large frying pan and fry the chopped onion until softening. Add the Brussels sprouts, stirring for about five minutes. Next, tip in the chestnuts and chopped dates, then, finally, the stock. Simmer gently, add the cream and then pour into an ovenproof dish.

Using the same frying pan, melt the butter, add the crushed garlic, breadcrumbs and chopped parsley and fry until lightly golden. Sprinkle the crumb mixture over the Brussels sprouts and bake for 15 minutes.

Meanwhile, steam the parsnips and process together with the stock and cream. Taste for seasoning.

Melt butter in a frying pan and, once hot, brown the partridge breasts all over before removing to a baking tray to finish cooking in the oven with the Brussels sprouts.

Pour the white wine into the dirty partridge pan, stir to mix in the meaty juices and boil until reduced to a third. Pour in the stock and reduce again for a few minutes before adding the cream. You can serve the sauce straight from the pan or pass it through a sieve into a jug.

To serve, spoon the parsnip purée onto plates with the Brussels sprouts and partridge breasts and finish with the sauce.