“Putting partridge on the menu really signals to me that the game season is upon us. There are many ways to cook partridge, but I like this more classic example, which is cooked in a very simple way here at Plateau. It is also straightforward to cook at home and delicious served with buttered carrots, watercress and juniper sauce.”

Alan Pickett, head chef at Plateau

Ingredients: (for two people)

• 2 redleg partridges, drawn and plucked (ask your butcher to prepare them)
• 2 Chippers Choice potatoes (a good variety because they don’t burn as easily as some other potato varieties)
• 160g good quality carrots
• 2 good sprigs of watercress
• 2 portions of good quality veal stock or good gravy infused with four crushed
• juniper berries
• A baguette or crusty loaf sliced into a long crouton and then toasted
• good quality chicken liver paté

Method:

Pre-heat the oven to 185ºC and roast the partridges until golden brown and just cooked. (For a medium bird you should be looking at around 9 minutes, with a resting time of 3-4 minutes)

Peel the potatoes and slice really thinly, then deep-fry the slices in hot oil until
golden brown

Peel, cut and cook the carrots in boiling salted water until tender. Keep hot.

Warm the veal stock or gravy and add the crushed juniper berries.

Wash the watercress in clean water.

At Plateau, Allan makes a heart shaped crouton, (a long crouton made from a baguette works well) and spoons on a small amount of chicken liver pate.

Place the watercress, crisps, hot partridge and carrots onto a warm plate, then place on the croute and paté and finish with the juniper stock (or gravy).

Serve immediately.