Roast partridge with red cabbage, parsnips and wood sorrel

Make the pickled walnut purée by adding the sugar to a dry pan over a medium heat. Cook until the sugar turns to a golden-brown caramel, then add the rest of the ingredients. Stir and continue to cook until the apple has brown down and everything is well combined, then blitz in a blender until smooth. Transfer to a squeezy bottle until ready to plate

Cook the red cabbage by placing a large heavy-bottomed pan over a medium heat with a splash of olive oil. Add the cabbage, cover and sauté for a few minutes until it turns bright red, then add the vinegar and port. Bring to a simmer and reduce (uncovered) to a syrup. Once reduced, stir in the redcurrant jelly and season. Set aside to reheat before plating

To make the parsnip puree, chop 4 of the parsnips into small pieces. Place the butter in a pan and melt over a medium heat, then add the parsnips and season with a pinch of salt and pepper. Cook, covered, for 20 minutes or until completely soft, then add milk until it reaches the height of the parsnips in the pan. Bring to the boil, then blitz and pass through a fine sieve. Taste for seasoning and set aside to reheat later

Preheat an oven to 200°C/gas mark 6 and a deep pan of oil or deep-fat fryer to 180°C

Using a vegetable peeler, peel thin strips off 2 of the parsnips for the parsnip crisps. Deep-fry in batches for a few minutes until golden and crispy, then drain on kitchen paper

Season the partridges all over with plenty of salt. Place a cast-iron skillet over a high heat with a drizzle of oil, then pan-fry the partridges on the flattest side for 4–5 minutes. Transfer to the oven for a further 10 minutes, or until the internal temperature reads 65°C (it may need longer or shorter cooking time in the oven, depending on the bird)

Leave the partridges to rest in a warm place for 20 minutes while you finish the rest of the dish (reserve any juices left in the skillet)

Halve the two remaining parsnips, drizzle with oil and salt and roast in the oven for 15 minutes, then toss with the honey and mustard and return to the oven for another 5–10 minutes, or until tender

When ready to serve, gently reheat the parsnip puree and red cabbage. Carve the partridges so you’re left with 8 breasts and 8 legs, or you can serve them whole if preferred

Take a handful of the parsnip crisps (ensuring there are plenty left to garnish) and crush to a fine crumb. Stir in the chopped chives and use these to cover the breasts

To serve, spread the parsnip puree on the base of each plate. Top with the partridge breasts and legs, along with a pile of the red cabbage. Spoon over any reserved cooking juices from the partridge. Place a halved parsnip on top, along with a pile of parsnip crisps. Finish with generous dots of the pickled walnut purée and wood sorrel leaves