Partridge, Pickled Pear and Blackberries with Root Vegetable and Pancetta Beluga Lentils

Ingredients: Serves 1-2

Partridge

• 1 partridge
• 2 cloves of garlic
• 50 g thyme
• 1 bay leaf
• 1 carrot
• 1 shallot
• 25 g celeriac
• 25 g swede
• 40 g pancetta lardons
• 40 g beluga lentils
• 100 g dry cider
• 200 g veal jus
• 25 g butter
• 50 g madeira
• 50 g blackberries

Pickled Pear

• 2 pears
• 125 g water
• 125 g dry white wine
• 125 g white wine vinegar
• 125 g caster sugar
• 25 g root ginger

Celeriac Purée

• 200 g celeriac
• 100 g whole milk
• 30 g water
• 20 g butter

Method

Pancetta Beluga Lentils

1. Cut the root vegetables into a small half-centimetre dice.
2. Bring the lardons up to a rolling boil in unsalted water before skimming the foam from the surface and discarding it.
3. Bring the lentils to a slow simmer with unsalted water, bay leaf, half the thyme, and half the garlic.
4. Cover with a cartouche and simmer until slightly al dente.
5. Drain and cool.

Pickled Pear (This stage is best made in advance)

1. Heat the sugar and liquids until dissolved.
2. Peel, halve, and core the pear before adding to the pickle liquid and cook slowly until soft without losing its natural shape (cooking time will depend on the pear’s ripeness).
3. Allow to cool in the liquid.

Celeriac Purée

1. Dice the celeriac to a rough 1-2 cm cut.
2. Melt the butter in a pan until it gently foams, then add the celeriac and stir to coat before adding water.
3. Cover with a lid for about 10 minutes or until it starts to steam. Add milk and turn down to a slow simmer until soft (approximately 20 minutes).
4. Drain the celeriac and add to a blender with just enough cooking liquid to make it move and blend easily.

Partridge

1. Run a knife around the partridge’s wishbone and remove.
2. Trim the legs and wings and run through the flame of a gas burner or blow torch to singe any remaining feathers before wiping off any residue.
3. Heat a heavy-bottomed pan and add the butter until it starts to foam.
4. Season the bird inside and out, then brown it on all sides, ensuring it does not burn.
5. Remove the bird to a small cocotte dish and transfer to a pre-heated oven set to 180°C for approximately 12 minutes before pouring any remaining butter from the pan over the top.
6. Once the bird is cooked, rest in a warm area.
7. While the bird is cooking, add the pancetta to the pan the bird was in and sauté until golden brown.
8. Add the diced root vegetable and continue to sauté until slightly softened.
9. Add the alcohols, deglaze and reduce until syrupy. Then add the veal jus and lentils before cooking down until the lentils are soft.