warm Partridge salad with Pear, Brandy and walnuts in Parmesan Bowls

serves 8

Parmesan Bowls

Preheat oven to 180°C/350°F/ Gas Mark 4.

On lined baking sheets, make 8 x 15cm circles of parmesan. Bake for 8-10 minutes until light golden then drape over a greased small up-turned bowl. Leave to harden.

Dressing

Whisk all the ingredients together and season.

Partridge and Pears

In a large frying pan on a medium heat gently caramelise the pears on all side in 1 tablespoon olive oil and 1 tablespoon butter. Remove from the pan.

In the same pan sear the partridge on both sides for a couple of minutes with a tablespoon oil, they should still be pink in the middle. Return the pears add the honey and brandy then turn off the heat.

Slice each partridge breast into five.

To serve

Place one Parmesan bowl on each of 8 serving plates. Place a few chicory leaves on top and divide the walnuts and pears between them.

Place a sliced partridge breast in each bowl with some of pan jus, drizzle with a little dressing and top with the extra shredded chicory and chives.