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Ingredients

• 1 oven-ready grey leg partridge
• knob of butter
• small handful sage
• olive oil, for frying
• 1/2 brown onion, chopped
• 1 leek, chopped
• 1 sticks celery, chopped
• small handful rosemary
• small handful thyme
• 1 bay leaf
• 100 g smokedstreakylardons of bacon
• 300 g Puy lentils, soaked for 20 minutes in cold water
• 150 ml chicken stock
• 3 small shallots
• 1/2 butternut squash, chopped into 4cm/2in cubes
• sherry vinegar, to deglaze

Description

One Of London’s Leading Chefs, Tom Pemberton From Hereford Road Shares His Signature Game Recipe, Perfect For Cold Autumn Nights

UK TV