Cooking Instructions

1. Preheat the oven to 230C/ fan 210C / gas mark 8. Boil a kettle. Dice the potatoes into 2cm cubes, place in a saucepan and cover with lightly salted boiling water. Simmer for 15 mins, until softened. Trim the sprouts, shred and add for the last 2 mins. Drain.
2. Meanwhile, dissolve the stock cube in a jug with 150ml boiling water. Peel the carrots and cut lengthways into spears. Cut the pear into wedges. Place both on a lined baking tray and drizzle with 1 tbsp oil; season with sea salt and black pepper. Mix well, then roast for 30 mins.
3. Finely dice the shallot. Remove the tarragon leaves from their stalks and finely chop. Finely chop or crush the garlic. Mash the potatoes in a bowl, then add half the tarragon, half the shallot and half the garlic. Mix well and, using wet hands, shape into 2 patties. Roast with the carrots for the final 10 mins.
4. Meanwhile, heat a non-stick frying pan with 1 tbsp oil on a high heat. Season the partridge with sea salt and cook for 2-3 mins on each side, then transfer to a plate to rest.
5. Keep the pan on the heat and add the remaining garlic and shallot. Cook for 3 mins, then add the stock and cook for 2 mins. Add the cream, maple syrup and mustard. Simmer for 5 mins, then add the remaining tarragon.
6. Slice the partridge. Serve with the potato cakes, carrots and pear. Pour over the sauce and garnish with the pea shoots.
7. *Game preparation: do not wash game fowl before cooking. Cook thoroughly until the juices run clear. Wash hands, all surfaces and utensils after touching raw game fowl (Partridge, Pheasant, Pigeon). Although every care is taken to remove bones, some may remain.