Pot-roast partridge with chorizo, Jerusalem artichoke and wild mushroom stew

Preheat an oven to 180°C/gas mark 4. If you are using a large chorizo sausage, chop it into bite-sized pieces. Warm the olive oil in a saucepan over a low-medium heat and add the chorizo. Fry gently for 5-10 minutes – you want to render as much oil and fat out of the sausage as possible, rather than colouring it. Once well rendered, drain the chorizo (reserving the oil) and set aside

In the same pan, add a third of the reserved chorizo oil and seal the partridges over a medium-high heat until golden brown all over. Set the partridges aside, then discard the used oil

Add another third of the reserved chorizo oil back into the pot and add the shallots, celery, leek, wild mushrooms and Jerusalem artichokes. Cook for 5-10 minutes, until the onions have softened and all the vegetables are lightly browned

Add in the remaining third of chorizo oil along with the chorizo sausage and the flour. Stir the mixture vigorously so the flour melds into the oil and any brown sediment on the bottom of the pan is released. Pour in the white wine and scrape the bottom of the pan again, then bring to a simmer and cook for 2 minutes to remove the alcohol

Drain the soaked porcini mushrooms (reserving the liquid) and give them a rough chop, then add them to the pan along with the soaking liquid, chicken stock and a quarter of the tarragon. Bring to a simmer, season and add the paprika

Nestle the partridges into the stew, then cover the saucepan with a lid or foil and place in the oven for 25 minutes

Once cooked, remove the partridges and set aside to rest. Meanwhile, finish the sauce by mixing in the crème fraiche and the remaining tarragon. Taste for seasoning

To serve, carve the partridges and serve the legs and breasts on a bed of the chorizo, artichoke and mushroom stew