Ingredients for 2:

• 2 Partridge, plucked, gutted and cleaned 
• 2 tablespoons butter
• 100mls olive oil
• Salt and pepper
• 100ml Chardonnay wine
• 1 tablespoon extra butter
• Butchers string   
• Stuffing:
• 50ml Olive oil 
• 100g bacon, chopped
• 1 small onion, diced
• 4 sage leaves, chopped
• 6 chestnuts, blanched and chopped
• 8 bread slices, cut into small dice
• 1 egg
• Salt and pepper
• Roast Vegetables:
• 1 baby parsnip, sliced in half lengthways
• 2 baby carrots, sliced in half lengthways
• 3 small sprigs of spring onions
• 1 small leek, sliced 
• 3 sage leaves, chopped
• 6 chestnuts, blanched and chopped
• 2 baby aubergines, sliced in half
• 100g bacon, chopped

1
Prepare the stuffing, oil into pan, add the bacon, sage and onion.
Sautee quickly then add the chestnuts and the bread pieces.
Mix well then tip into a bowl. Add egg and a pinch of salt and pepper.
Combine all ingredients together

2
Heat oven to 180 degrees celcius
Prepare the partridge by pushing a tablespoon of butter under the belly skin to stop bird from drying out and for extra tenderness
Fill the stomach with the stuffing
Season the partridge with salt and pepper
Tie the legs and the wings together to hold the bird in shape and to prevent stuffing falling out during cooking
Heat a pan with a little olive oil and gently seal each bird on both sides, drizzle some olive oil onto each bird and place into oven for 20 minutes

3
For the vegetables, in a pan add a little olive oil, fry the bacon then add the sliced vegetables, sage and the chestnuts.
Toss together and season with salt and pepper
Sautee for 2 minutes then place in the oven for a further 5 minutes

4
Remove the birds and the vegetables from the oven. Take birds out of the pan and allow to rest for 5 minutes.
Using the same pan the birds were cooked in, de-glace the juices by pouring in the Chardonnay, reduce slightly over medium heat and finally stir in the butter to add richness to the sauce

5
To serve cut birds in half, remove the stuffing and place a portion onto the centre of a plate.
Cut bids into quarters and place onto stuffing
Garnish with the roasted vegetables
To finish spoon the sauce over the partridge and serve hot