PubChef Live - Dish of the day that PubChef Live guests savoured

Pot Roast Partridge with Smoked Bacon & Savoy Cabbage

Serves six

Ingredients

6 oven-prepared partridges

2 litres chicken stock

250ml red wine

150g butter

300g smoked bacon

200g carrots

150g leeks

150g celery

1 head garlic

1 sprig thyme

Bay leaf

1 head of Savoy cabbage

Mash

1kg of peeled Desiree potatoes

150ml double cream

100 ml milk

150g butter - unsalted

Method

Take a lidded casserole dish and melt the butter, season the partridge all over, gently brown the birds in the butter, remove the birds from the pan.

Peel and Dice the vegetables and add to the casserole dish, add the garlic, thyme, bay leaf and diced smoked bacon and cook until the vegetables become caramelised.

Add the red wine and the chicken stock to the casserole, bring to the boil, then turn to a low simmer and replace the birds in the casserole.

Cover and place in the oven at 200°C for 20 minutes.

Then remove the partridge from the casserole and leave to rest.

In a separate pan, add the sliced cabbage, blanch in boiling water for two minutes, drain and add to the vegetables and cooking liquor.

Bring to the boil to reduce the liquor with the vegetables. Add a little butter.

Make the mash by boiling potatoes in salted water.

Cook until tender. In a separate pan boil the cream, milk and butter. Purée or mash the potatoes and mix in the hot cream, milk and butter. Add salt.

To serve, spoon the mash on to a plate, take the vegetables and Savoy cabbage out of the liquor with a slotted spoon and put on the plate.

Place a partridge on top and spoon the liquor over.

Source: Jeremy Hollingsworth, executive chef, the Bull, 13 North Hill, London N6