Roasted partridge with fondant potatoes, blackberry sauce, wilted kale and red-cabbage purée


James Martin’s delicious autumnal feast will give your traditional Sunday roast a run for its money.


For the red-cabbage purée

For the fondant potatoes

For the roasted partridge

For the blackberry sauce

For the wilted kale

  • 50g/1¾oz unsalted butter
  • 1 head kale, leaves removed and roughly chopped