Roast partridge with cabbage, citrus, spiced sausage and bamboo

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Bamboo shoots add a fresh counterpoint to the piquant sausage and deep, rich flavour of the partridge in Frances Atkins's exciting dish.

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Potato patties

Citrus strips

Chervil cream

To plate


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
  • 100g of caster sugar
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
  • 2 tbsp of olive oil
  • 1 onion, peeled and chopped
  • 1 carrot, peeled and chopped
  • 2 celery sticks, chopped
  • 25ml of Madeira
  • 300ml of chicken stock
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
  • 25g of butter
  • 1 tbsp of olive oil
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
  • 6 tbsp of sourdough breadcrumbs
Return to the partridge, and remove the vanilla pod from the sauce reduction. Finish with the cream and stir well
  • 75ml of double cream
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

The unique beauty of the rolling Yorkshire Dales has long framed Frances Atkins’ creative cooking, offering a stunning backdrop to her creative, spirited and beautifully executed food.

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