- 1 whole partridge
- 2 large potatoes
- 1 bulb of garlic
- Freshly chopped parsley
- Knob of butter
- 1 large parsnip
- 50g salted butter
- Vegetable stock
- Few peppercorns
50g of peeled chestnuts:
- 200ml of water
- Knob of butter
- Splash of cream
- Punnet of blackberries
- Partridge stock
- 200ml red cooking wine
Whole roasted partridge, parsnip fondant, chestnut puree, roasted garlic mash, blackberry jus
Firstly, cut your partridge into the crown and keep the legs. Put the rest of the bird into the oven for 30 minutes until crispy brown. Put the roasted bones into a deep saucepan with mirepoix of vegetables and water.
Simmer for 2 hours.
Roast your potatoes in the oven for about 35 minutes. Wrap garlic into tin foil and roast it for 15 minutes.
Turn potatoes into mash, add butter, salt, pepper and your roasted garlic.
Mix it all together while it's still hot and add parsley.
Wash and peel your parsnip, and then cut in half and place it into a deep tray. Add the top half and peeling into partridge stock for extra flavour.
Into the tray with parsnip, pour vegetable stock to cover more than half of the parsnip, add butter, peppercorns and thyme.
Cook it in the oven for 25 minutes until golden brown. Take the parsnip out of the tray and put it into the fridge to cool down.
Place your chestnut into a heavy pan with water and cover everything with cling film. Cook it on the low heat for 15 minutes.
Add salt and butter and cook it for another 5 minutes.
Place your mix in to a blender and blitz it with cream until it has a smooth texture.
Pass your stock using fine chinois.
Place your wine into a heavy pan and reduce it as well.
When the stock and the wine are reduced to minimum, mix it together and add more than half of your blackberries. Let it cook for another few minutes until the blackberries go mushy and pass all the mixture.