Roast partridge with cabbage, citrus, spiced sausage and bamboo

For the citrus strips, peel the orange and lemon, and hand squeeze the juice from each into a pan

Slice the citrus skin into thin strips and poach in the juice until soft, which should take around 10 minutes

Remove the strips from the liquid and roll in the sugar. Reserve the juice. Allow the strips to air dry on sheets of parchment

For the potato patties, heat the oven to 200°C/gas mark 6. Place the potato in the oven to bake for 1 hour or until soft

To prepare the partridge, remove the legs from the partridges by cutting through the thigh joint where it meets the body

Brown the legs lightly in a hot pan with 2 tablespoons of olive oil. Add the onion, carrot and celery and cook for a further 4-5 mintues. Add the Madeira and let it bubble. Add the chicken stock and bring to a simmer for 45 minutes

To make the chervil cream, cook the chervil root in simmering water until soft. Drain and purée with a little of the cream. Set aside until needed

Continue with the partridge by pre-heating the oven to 220˚C/gas mark 7. Place the partridge crowns on a tray. Dot them with butter and the remaining oil. Roast for 10 minutes and then rest. The partridge should be served slightly pink

Strain the partridge and chicken stock, then add the split vanilla pod and the remaining citrus juice. Simmer to reduce by half. Season

Once the potato is cooked, scoop the flesh from the skin and mash. Mix the bamboo shoots and mashed potato with the chopped chives, then season

Divide the potato mixture into 4 and shape into patties. Roll each patty in the sour dough breadcrumbs. Fry in some butter until crisp. Keep warm

Return to the partridge, and remove the vanilla pod from the sauce reduction. Finish with the cream and stir well

Finally, cook the cabbage in simmering water until just tender, then drain. Add the poached citrus pieces, and spoon onto 4 plates

Remove each breast from the cooked partridge and slice lengthways. Place near the cabbage on the plates

Pan-fry the spicy sausage on both sides in a hot non-stick pan until just coloured. Place alongside the partridge with a spoonful of chervil root purée

Add the sauce to each plate and serve immediately