Ingredients

• 200ml/7fl oz rapeseed oil
• 200ml/7fl oz chardonnay or white wine vinegar
• 100g/3½oz caster sugar
• 6 sprigs thyme
• 2 Jerusalem artichokes
• peeled and thinly sliced
• 1 tbsp rapeseed oil
• 4 chicken wings
• 2 banana shallots
• peeled and sliced
• 30g/1oz button mushrooms
• sliced
• 1 garlic clove
• sliced
• 1 sprig thyme
• 100ml/3½fl oz Madeira
• 300ml/10½fl oz dark chicken stock
• 100ml/3½fl oz double cream
• to finish
• 1 lemon
• juice only
• 350g/12½oz Jerusalem artichokes
• peeled and diced
• 150g/5½oz celeriac
• diced
• 3 banana shallots
• chopped
• 1 garlic clove
• peeled
• 150g/5½oz unsalted butter
• 200ml/7fl oz double cream
• 1.1 litres/2 pints chicken stock
• 3 garlic cloves
• peeled and left whole
• 6 sprigs thyme
• 2 partridge crowns
• 1 tbsp rapeseed oil
• salt and freshly ground black pepper
• knob of butter
• vegetable oil
• for deep frying
• 100g/3½oz kale leaves
• salt
• to taste
• 1 tbsp rapeseed oil
• 50g/1¾oz smoked pancetta
• diced into 1cm/½in cubes
• 50g/1¾oz girolle mushrooms
• trimmed
• knob of butter
• 10g finely chopped chives
• 100g/3½oz sugar
• 1 Granny Smith apple
• cored and cut into rings
• 50g/1¾oz butter

Directions

• For the marinated artichoke discs
• put all the ingredients apart from the artichokes into a large pan. Bring to a simmer
• add the artichoke discs and bring back to a simmer. Pour into a deep container and leave to marinate for an hour.
• For the chicken sauce
• heat the oil in a deep pan over a medium-high heat. Add the wings and cook until caramelised. Set the wings aside.
• Drain the pan and add the shallots. Cook the shallots until caramelised then add the mushrooms
• garlic and thyme.
• When they have turned golden-brown de-glaze the pan with the Madeira and continue to cook to reduce it in volume down to a syrup.
• Add the stock
• put the wings back into the pan and bring to the boil. Simmer for 30 minutes and then pass through a fine sieve.
• To finish
• add the cream and cook to reduce the volume of liquid down to a sauce consistency. Finish with lemon juice
• to taste.
• For the Jerusalem artichoke purée
• put all the ingredients into a pan with 560ml/1 pint of water and bring to the boil. Cook over a high heat to rapidly reduce the volume of liquid until the butter and water have absorbed into the vegetables. Add cream
• to taste
• and blend to a smooth purée using a stick blender.
• For the partridge
• bring the chicken stock
• garlic and thyme to the boil in a pan. Once boiling
• remove the pan from the heat and place the partridge crowns into the stock
• cover and leave for 10 minutes.
• Remove the partridge crowns from the pan and pat dry. Carefully remove the breasts from the partridge crowns using a thin
• sharp knife.
• Heat a non-stick frying pan and add a little oil. Season the partridge breasts with salt and pepper and place skin-side down in the pan. Cook until golden-brown
• then add a little butter and turn the partridge over. Baste for 20 seconds
• remove the breasts from the pan and set aside in a warm place.
• For the kale
• prepare a deep-fat fryer or fill a large
• deep
• heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 160C/300F (use a probe thermometer to check the temperature if you're not using a deep-fat fryer). (CAUTION: Hot oil can be dangerous. Don't leave unattended)
• Deep fry the kale for approximately 30 seconds or until the kale is crisp. Remove and drain on kitchen paper. Season with a little salt and leave to cool.
• For the mushroom and smoked bacon garnish
• in a hot pan add a touch of rapeseed oil and fry the pancetta until just golden-brown. Add the mushrooms and a little butter and cook for a further minute. Add the chopped chives and season if needed.
• For the caramelised apple
• heat the sugar in a pan until it turns a light caramel colour.
• Add the apple rings and a little butter and cook for 30 seconds
• flip the apple over and turn off the heat of the pan
• after 20 seconds remove the apple from the pan.
• To serve
• on large serving plates trim the partridge and neatly place off centre
• and put the apple next to the partridge. Spoon the Jerusalem artichoke purée next to the them. Spoon the smoked bacon and mushrooms over and around the breast. Finish with a little drizzle of chicken sauce and arrange a few pieces of deep-fried kale and artichoke discs around the plate.