Method

1. In an ovenproof frying pan, heat the oil and cook the potato slices for around 15-20 minutes or until golden.
2. Meanwhile, heat the butter in a sauce pan and fry the leeks for 5-8 minutes or until soft. Add the cream and cook for a further three minutes. Season with salt and freshly ground black pepper.
3. In a frying pan heat one tsp olive oil, when hot fry the partridge breasts for 1-2 minutes on each side.
4. Remove the partridge breasts from the pan and set them aside somewhere warm while you make the sauce.
5. Tip the brandy into the pan to de-glaze. Stir and add the cream. Season with salt and freshly ground black pepper.
6. To serve, place the potatoes on a plate. Top with the leeks, then top with the partridge breast. Pour over the brandy sauce.