Cooking Instructions

1. Preheat the oven to 230C/ fan 210C / gas mark 8. Bring a medium saucepan filled with lightly salted hot water to a boil. Dice the potatoes into 2cm cubes (peel optional) then add to the saucepan. Simmer for 15 mins, until soft. Trim and finely slice the brussels sprouts. Add the brussels sprouts for the final 2 mins of cooking, then drain altogether.
2. Quarter the carrots lengthways (peel optional). Cut the pear into wedges. Place both on a lined baking tray and toss with 1 tsp oil, a pinch of sea salt and black pepper. Roast for 20 mins.
3. Finely dice the shallot. Pick the tarragon leaves from the stalks and finely chop. Finely chop or crush the garlic. Return the drained potatoes and brussels sprouts to the saucepan and mash with half the tarragon, half the shallot and half the garlic. With wet hands, shape into 2 potato cakes. After 20 mins of roasting, remove the tray from the oven. Add the potato cakes to the tray and bake for another 10 mins, until cooked through.
4. Meanwhile, heat a non-stick frying pan with 1 tbsp oil on high heat. Season the partridge with sea salt and cook for 2-3 mins, per side, until golden. Transfer to a plate and leave to rest.
5. Add the remaining garlic and shallot to the partridge pan and cook for 3 mins. Add the cream, maple syrup, mustard and 150ml hot water (75ml for 1 person). Crumble in the stock cube. Bring to a boil then simmer for 5 mins. Stir in the remaining tarragon.
6. Slice the cooked partridge breasts. Serve with the potato cakes, roasted 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.