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Ingredients

• 4 x Greyleg English partridge, properly hung
• 4 x Shallots, diced
• 1 x Carrot, diced
• 1 x Leek, diced
• 150 ml Brown chicken or possibly game stock
• 150 ml Red wine
• 1 x Bouquet garni
• 1 Tbsp. Dry Madeira
• 3 x Juniper berries, crushed (3 to 4)
• 8 sm Spri thyme
• 50 gm Unsalted butter plus a little extra
• 250 gm Spinach, wilted in a little butter
•     Salt and grnd black pepper
• 175 gm Pork fillet, well trimmed
• 175 gm Game or possibly chicken livers
• 25 gm Fresh white breadcrumbs
• 1 x Shallot
• 1 Tbsp. Fresh thyme leaves
• 2 Tbsp. Minced fresh parsley
• 1 Tbsp. Minced fresh chives
• 1 x Dessert apple, peeled, cored and diced
• 2 tsp Plain flour
• 2 Tbsp. Extra virgin olive oil
•     Salt and grnd black pepper
• 225 gm Peeled potatoes
• 500 gm Peeled celeriac
•     Grated nutmeg
• 50 gm Unsalted butter
•     Salt and grnd black pepper
• 2 Tbsp. Extra virgin olive oil
• 500 gm Small shallots or possibly pickling onions
• 1 Tbsp. White wine vinegar
• 1 Tbsp. Dry sherry
• 1 tsp Caster sugar
• 2 1/2 x Cm root ginger, peeled and grated
• 2 Tbsp. Apple or possibly crab apple jelly
•     Zest from 1 large orange, blanched
• 125 gm Fresh blueberries

Description

To Make The Compote, Heat The Oil In A Pan, Add In The Shallots Or Possibly Onions And Cook Till Lightly Coloured. Add In The Wine Vinegar, Sherry, Sugar And Ginger, Shaking The…

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