French partridge in a bread blanket, butternut crush and Brussels sprouts


Savor the essence of autumn with this deliciously dainty partridge recipe.

Equipment and preparation: You’ll need a pasta machine.


For the stuffing

  • 25g/1oz butter
  • 50g/2oz onion, finely chopped
  • 110g/4oz button mushrooms, finely sliced
  • 25g/1oz bacon, finely chopped
  • 1 clove baked garlic, peeled and puréed
  • 30g/1¼oz Cumbrian ham, finely chopped
  • 10g/½oz chopped fresh chervil
  • 1½ tsp treacle vinegar

For the partridge

For the Madeira sauce

For the butternut crush

For the Brussels sprouts