Tag Archive: Autumnal Recipe

  1. Beef Cheek Roly Poly with Roasted Tomatoes and Caramelised Onions

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    What a wonderful recipe for the colder months when we turn to slower cooked cuts of meat. The tender braised ox cheek is slow cooked for a few hours with vegetables and seasoning then easily shredded before being rolled with suet pastry and steamed to perfection.

    Recipe Courtesy of Leslie Buddington Head Chef at Brocco on the Park

     


    Serves: 12 but can be adjusted to suit guest requirements

    Cooking Time: 4 hours


    Equipment


    Ingredients

    Beef cheeks

    • Vegetable oil
    • 4 ox cheeks
    • 3 carrots
    • 3 white onions
    • 1 leek
    • 2 celery sticks
    • 3 cloves garlic
    • 1 tsp tomato purée
    • ½ bunch of thyme
    • 1 bay leaf
    • ½ stick of cinnamon
    • 2 star anise
    • 1 large glass of red wine
    • 2 litres of beef stock

    Suet Pastry

    • 1kg self-raising flour
    • 5g salt
    • 500g suet
    • 600ml water

    Roasted tomatoes

    • 400g cherry tomatoes
    • 4 sprigs of thyme
    • Olive oil
    • Salt and pepper

    Caramelised onions

    • 3 large onions
    • Olive oil
    • Pinch of salt
    • 3tbsp caster sugar
    • 2tbsp white wine vinegar

    Cooking Method

    1. Preheat the oven to 150 degrees.
    2. Place a little vegetable oil in a hot sauté pan and seal the ox cheeks on both sides until well browned, then remove from the pan.
    3. In the same pan cook the carrots, onions, leek, celery and garlic until golden brown then add the tomato purée and cook for a few minutes.
    4. Add the thyme, bay leaf, cinnamon, star anise, red wine and reduce the liquid by half.
    5. Transfer the ox cheek, vegetables and wine into a stockpot and add the beef stock.
    6. Cover the dish with greaseproof paper and tin foil then place in the preheated over to cook for 3 hours until the meat is really tender and falling apart.
    7. Take the cheeks out of the liquid and shred the meat into pieces.
    8. Strain the cooking liquor through a fine sieve into a saucepan, place on a medium heat and reduce the liquid by half.
    9. Add some of the sauce to the shredded beef cheek and leave to cool.
    10. While cooling make the pastry by adding all the ingredients together and kneading to make a dough.
    11. Roll the dough out to thickness of a pound coin and spread the cooled beef cheek mixture evenly over the dough.
    12. Roll the pastry and beef cheek up to form the roly poly.
    13. Wrap the roly poly in greaseproof paper and then tin foil and steam for 40 minutes.
    14. For the tomatoes, coat with the oil and season with salt and pepper and sprigs of thyme, roast at 180 degrees for about 6 minutes until soft and tender.
    15. For the caramelised onions, thinly slice the onions and add to the oil.
    16. Cook slowly on a low heat until the onions are soft and golden.
    17. Then add the sugar and the vinegar and cook for a further 5 minutes whilst stirring.

  2. Roasted Pheasant Cock-a-Leekie by Carters of Moseley

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    We are thrilled to share this recipe with you for Roasted Pheasant Cock-a-Leekie which is the perfect autumnal recipe for our Stainless Steel Tri-Ply Pans. Traditionally made with chicken the broth is thickened with barley whilst the prunes add a rich colour and sweetness.

    Recipe Courtesy of Carters of Moseley

    Serves: 4

    Preparation Time: 30 minutes

    Cooking Time: 1 hour


    Equipment


    Ingredients

    • 2 whole young pheasants, oven ready
    • 200g smoked streaky bacon lardons
    • 50g pearl barley, rinsed
    • 1 onion, chopped
    • 4 leeks, washed, cut lengthwise
    • 1 tbsp grapeseed oil
    • 20 prunes, cut in half
    • 1 ltr chicken stock
    • 50g flat leaf parsley, chopped
    • 50g butter
    • salt & white pepper

    Cooking Method

    1. Preheat the oven to 180c.
    2. Bring the chicken stock to the boil in a 20cm Proware Saucepan , add the pearl barley & onion & simmer for around 25 minutes or until the barley is tender.
    3. Heat the grapeseed oil in your Proware Non-Stick Frying Pan & seal off the bacon lardons until golden brown & roasted all over, drain but keep the fat from the pan, set aside.
    4. Add the pheasants to the bacon fat in the pan & seal the birds all over until evenly roasted, set aside.
    5. Add the leeks cut side down to the hot fat in the pan & sauté until golden brown, drain on kitchen paper & set aside.
    6. Place the leeks into your Proware Stockpot neatly, top with the bacon lardons, the prunes, then pour over the chicken & barley stock & lastly top with the pheasants, roast for 25 minutes in the oven or until the leg part of the birds probes to 65c.
    7. Remove the stockpot from the oven, take off the pheasants & place onto a cutting board, put the stockpot – be careful as the pot will be life changingly hot – on to the heat & emulsify the butter into the cock- a-leekie mixture then the parsley, check the seasoning, turn off the heat.

    To serve:

    1. Carve the pheasants into legs, breasts & serve the birds back on top of the cock-a-leekie mixture & put in the middle of a table so everyone can help themselves to the meat & broth underneath!

  3. Bonfire Bangers courtesy of our friends at field&flower

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    We are delighted to share this recipe with you for Bonfire Bangers which is the perfect autumnal recipe for our Copper Tri-Ply Sauté Pan. The free-range pork from field&flower is reared outside all year round. Simon Price, a fourth-generation farmer practices the highest animal welfare standards and is recognised by RSPCA Freedom Foods. His pigs are allowed to grow slowly in a natural environment which gives exceptional tasting pork.

    Recipe Courtesy of field&flower


    Serves: 3

    Preparation Time: 15 minutes

    Cooking Time: 1 hour – hour 15 minutes


    Equipment


    Ingredients

    • 4 rashers field&flower Unsmoked Streaky Bacon
    • 1 x pack field&flower Pork, Sage & Black Pepper Sausages
    • 1.5 tbsp olive oil
    • 2 garlic cloves, crushed
    • 1 celery stick, finely sliced
    • 1 red pepper, de-seeded and chopped
    • 1 x 400g can chopped tomatoes
    • 1 x 400g cannellini beans, rinsed and drained
    • 500ml tomato passata
    • 1 tsp chilli flakes
    • 1 tsp Worcestershire sauce
    • 1 tsp wholegrain mustard
    • 1 tbsp dark brown sugar
    • 3 bay leaves
    • Chopped parsley, optional

    Cooking Method

    1. Heat the oven to 190C/170C fan/Gas Mark 5. Toss the sausages in a little olive oil and spread out on a baking tray. Cook for 30 minutes until browned all over, turning occasionally.
    2. Meanwhile, heat the olive oil in a sauté pan. Add the onion, celery, red pepper and bacon and cook for 5-10 minutes until the onion is softened and the bacon is cooked. Add the garlic and chilli flakes and cook for a further 1-2 minutes.
    3. Add the chopped tomatoes, passata, mustard, Worcestershire sauce, bay leaves and sugar. Bring to the boil and simmer, uncovered, for 10 minutes.
    4. Add the beans and simmer for 15 minutes longer, topping with a little boiling water if the mixture reduces too much.
    5. Nestle the cooked sausages into the bean mixture and place into the oven, cooking for 30 minutes more. Once cooked and bubbling all over, remove from the oven.

    To serve:

    1. Sprinkle with parsley (if using) and serve with crusty bread.
  4. Fish Chowder courtesy of our friends at field&flower

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    As the Autumn weather creeps in and our minds turn to soups and stews, it’s easy to forget the comfort to be had from a good piece of fish. Delicate flavour in a rich and creamy broth, a generous spoon of chilli and pleasing undertones of heat, our fish chowder has all the substance we crave in the winter months.

    Also, if you’re interested in entering a competition to win one of our Copper Tri-ply 24cm Stockpots and a fabulous 3-month field&flower subscription, make your way over to their website. Link here

    Recipe Courtesy of field&flower


    Serves: 8

    Preparation Time: 15 minutes

    Cooking Time: 30 minutes


    Equipment


    Ingredients

    • 2 x field&flower fish pie mix
    • 1 x field&flower streaky bacon, unsmoked
    • 2 tbsp vegetable oil
    • 2 large onion, chopped
    • 4 garlic cloves, crushed
    • 4 spring onions, finely sliced
    • 2 tbsp plain flour
    • 1.2ml fish stock, made from 2 fish stock cubes
    • 1kg new potatoes, halved (or quartered if large)
    • 600ml milk
    • 300g frozen sweetcorn (or fresh)
    • 8 tbsp single cream
    • Pinch of chilli powder
    • Seasoning to taste

    Cooking Method

    1. Heat the oil in a stockpot or large saucepan over a medium heat, then add the onion, bacon and garlic. Cook for 8-10 minutes until the onion is soft and the bacon is cooked. Stir regularly to avoid burning the garlic. Stir in the flour and cook for a further 2 minutes.
    2. Pour in the fish stock and bring to a gentle simmer. Add the potatoes, cover, then simmer for 10-12 minutes until the potatoes are cooked through.
    3. Add the chilli powder, milk and seasoning to taste.
    4. Tip in the fish pie mix and gently simmer for 4 minutes. Add the cream and sweetcorn and simmer for 1 minute more.

    To serve

    1. Check the seasoning and serve with the spring onions on top.
  5. Artichoke Orzotto with Toasted Pine Nuts by Great British Chefs

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    We are delighted to bring you this comforting main course recipe of Artichoke Orzotto with Toasted Pine Nuts. It’s so easy to prepare and the orzo is a wonderful alternative to rice.

    Recipe Courtesy of Great British Chefs


    Serves: 4

    Cooking Time: 30 minutes


    Equipment


    Ingredients

    • 280g of artichoke hearts, (approx. 1 jar of marinated artichokes in oil)
    • 70g of unsalted butter
    • 1 leek, finely sliced
    • 3 garlic cloves, sliced
    • 150ml of white wine
    • 300g of orzo
    • 800ml of vegetable stock
    • 1 handful of soft herbs, chopped (we used parsley, chives and tarragon)
    • 80g of Parmesan, grated
    • 1 lemon, zested

    Cooking Method

    1. Melt 20g of the butter in a saucepan and sweat the leeks and garlic until soft but without colour. Add a pinch of salt.
    2. Add the orzo to the pan followed by the wine. Reduce by half.
    3. Once the wine has reduced, add the warm stock, a ladle at a time, until the orzo is cooked through. Wait for the stock to be absorbed by the orzo before adding another.
    4. As the orzo is cooking, place two-thirds of the artichokes in a blender along with the oil. Reserve the remaining third to fold through at the end. Blend the the artichokes to a smooth and creamy purée, adding a splash of water if needed. Taste and season with salt.
    5. Once the orzo is just cooked, fold through the puree and stir through until warmed.
    6. Turn off the heat and fold through the Parmesan and remaining butter. Place a lid on the pan and leave to sit for 5 minutes before serving.
    7. As the risotto rests, toast a handful of pine nuts in a hot dry pan until golden.

    To serve

    1. To finish, stir through plenty of fresh herbs and some lemon zest and garnish with the toasted pine nuts.
  6. Pan-fried Lemon Sole with Tomato, Olive and Caper Sauce by Great British Chefs

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    This tomato, olive and caper sauce is the perfect accompaniment to the delicate flesh of the lemon sole. A sprinkle of parsley and flaky sea salt is all that’s needed to add the finishing touch. Serve with seasonal steamed greens or a salad on the side.

    Recipe Courtesy of Great British Chefs


    Serves: 2

    Cooking Time: 35 minutes


    Equipment


    Ingredients

    Lemon Sole

    • 1 lemon sole, fins and head removed and de-scaled
    • 2 tbsp of plain flour
    • olive oil
    • 50g of butter, cubed
    • salt
    • pepper

    Sauce

    • 1 knob of butter
    • 4 anchovies
    • 1/2 onion, finely diced
    • 3 garlic cloves, sliced
    • 30g of capers
    • 80g of olives, (we used anchovy stuffed olives)
    • 400g of cherry tomatoes, halved
    • 1 handful of parsley leaves, chopped
    • salt
    • pepper

    Cooking Method

    1. Add a knob of butter to a nonstick frying pan and gently fry the onion, garlic and anchovies until the anchovies have started to melt into the butter and the onion and garlic is soft and translucent.
    2. Add the capers and fry for a further minute.
    3. Add the tomatoes and olives and simmer on a low heat until the tomatoes collapse into a sauce.
    4. In the meantime, lightly dust the fish with flour on both sides and season.
    5. Place another nonstick frying pan over a high heat and add a splash of oil. Once hot, carefully place the fish, top-side down, into the pan. Cook for around 3 minutes or until the fish is starting to turn golden round the edges.
    6. Flip the fish over and cook for 2–3 minutes before adding cubes of butter. When the butter is melted and foaming, tilt the pan towards you and use a spoon to baste the butter back over the fish.
    7. Remove the fish from the pan and drizzle over the browned butter. Leave to rest for a few minutes.

    To serve

    1. Taste the sauce and add salt if needed (the anchovies will have seasoned it to an extent). Stir most of the chopped parsley into the sauce then spoon out onto a serving plate.
    2. Top with the fish and a further sprinkle of parsley and flaky sea salt.
  7. Chicken and Apricot Bellotines with Mushroom and Tarragon Sauce by Great British Chefs

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    This is a wonderful way of jazzing up boneless chicken thighs and is sure to impress your guests. The mushroom and tarragon sauce combines beautifully with the chicken and apricot bellotines to create a delicious dinner party dish.

    Recipe Courtesy of Great British Chef


    Serves: 4

    Cooking Time: 2 hours plus 1 hour for the bellotines to set


    Equipment


    Ingredients

    • 8 boneless chicken thighs
    • 8 slices of Parma ham
    • 100g of dried apricots
    • olive oil, for frying
    • 5 button onions, halved
    • 3 garlic cloves, crushed
    • 10 button mushrooms, any larger ones halved
    • 1 handful of dried porcini mushrooms
    • 150ml of white wine
    • 300ml of chicken stock
    • 2 tbsp of créme fraiche
    • 1 tbsp of tarragon, chopped
    • 6 Swiss chard leaves, halved lengthways
    • 200g of basmati rice, or wild rice, cooked

    Cooking Method

    1. Start by making the ballotines. Lay the chicken thigh fillets skin-side down and place 2 dried apricots in the middle of each. Roll the chicken around the apricots, creating a cylindrical shape, then wrap each one in a slice of Parma ham, ensuring the ham covers the seal of the chicken.
    2. Wrap each ballotine tightly in cling film, making them as neat and cylindrical as possible. Transfer to the fridge and leave for at least 1 hour to chill and set.
    3. Meanwhile, place the dried porcini in a heatproof bowl and pour over boiling water. Leave for 20 minutes to rehydrate, then drain and reserve both the liquor and the mushrooms.
    4. Place a sauté pan over a medium heat and add a drizzle of oil. Take the ballotines out of the fridge, unwrap and fry them until crisp – start by cooking the seam of the Parma ham, as this will help seal them, then roll them around until crisp all over. Once golden, remove from the pan and set aside.
    5. In the same pan, add the button onions cut-side down and cook until golden, then add the garlic and porcini mushrooms. Cook for 3 minutes, then add the white wine and scrape up any stuck bits with a spatula.
    6. Simmer the white wine until reduced by two-thirds, then add the ballotines back into the pan followed by the chicken stock, the reserved mushroom soaking liquor, any leftover apricots and the button mushrooms. Cover and cook for 20 minutes, then remove the lid and simmer for another 20 minutes.
    7. Once the chicken has cooked through, remove them from the sauce and set aside. If the sauce needs reducing further then cook for another 5 minutes, then add the chard leaves and stir in the crème fraiche.

    To Serve

    Return the chicken to the pan, check for seasoning, finish with the chopped tarragon and bring the pot straight to the table with the cooked rice.

  8. Sweet Potato and Kale Rosti with Baked Eggs by Emma Porter

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    We are thrilled to share this recipe by Emma Porter with you for Sweet Potato and Kale Rosti with Baked Eggs. Emma created this a few years ago and it has since become one of her most popular recipes on her blog; it’s also one of her favourites to make on a Saturday morning for guests. It’s bright, vibrant and packed with flavour and texture, as well as protein and all the vital vitamins and nutrients.

    Quick, simple and only one pan needed – perfect for slicing and sharing.

    Serves: 4

    Preparation Time: 10 minutes

    Cooking Time: 12-15 minutes


    Equipment


    Ingredients

    • 230g sweet potato, peeled 1 tsp coconut oil or butter
    • 240g red onion, finely chopped
    • 3 garlic cloves, finely chopped
    • ½ tsp sea salt
    • 2 large handfuls of kale, chopped
    • 4 large eggs juice of ½ lime
    • cracked black pepper
    • a small handful of coriander leaves, chopped, to garnish
    • dried chilli flakes, to taste (optional)

    Cooking Method

    1. Using a food processor fitted with the ‘grating’ attachment, coarsely grate the sweet potato – you can use a box grater instead, but you will need plenty of elbow grease.
    2. Melt the coconut oil or butter in a non-stick frying pan over medium-high Add the grated sweet potato and fry for 2–3 minutes until it softens. Add the red onion and garlic and fry for a further 3–4 minutes until the onion softens and is translucent.
    3. Add the salt and place the kale on top of the vegetables, letting the leaves steam a little before mixing them You will be amazed at how much the volume of kale reduces and how quickly!
    4. Firmly press the mix down and reduce the heat to medium, to avoid the bottom burning.
    5. Crack the eggs on top and leave to cook through for 6–7 minutes.
    6. You can finish the dish off under the grill if you like a crisp top – I don’t usually do this, however, as I prefer my yolks runny.
    7. Once everything is cooked through, drizzle the lime juice over the dish, scatter over the chopped coriander to garnish and add some cracked black pepper and dried chilli to taste, if you like.

    To serve

    1. Serve immediately or allow to cool, then slice up and enjoy when ready.

    Nutritional information (per serving)

    • Calories: 181
    • Total Fat: 7g
    • Carbs: 23g
    • Protein 9g
  9. Venison Casserole with Caramelized Quince by Leiths School of Food and Wine

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    The deep richness of the venison marries beautifully with the caramelised fruit creating a warming meal to take you through the bleakest winter night. For many people Quince is a sign of late autumn and winter, they have a delicate sweet perfume which in this recipe is enhanced by the cider vinegar, star anise and cinnamon. If you can’t find quince Williams pears or Golden Delicious apples can be used as an alternative. Tip: It is better to start this the night before to allow time for the venison to marinate.

    Serves: 4


    Equipment


    Ingredients

    • 675g venison

    For the marinade

    • 5 tablespoons sunflower oil
    • 1 onion, sliced
    • 1 carrot, sliced
    • 1 stick of celery, sliced
    • 1 clove of garlic, crushed
    • 6 juniper berries
    • 1 slice of lemon
    • 1 bay leaf
    • 290ml red wine
    • 2 tablespoons red wine vinegar
    • 6 black peppercorns

    For the casserole

    • 1 tablespoon oil
    • 30g butter
    • 110g onions, peeled
    • 1 clove of garlic, crushed
    • 110g button mushrooms
    • 2 teaspoons plain flour
    • 150ml brown stock
    • 1 tablespoon redcurrant jelly
    • salt and freshly ground black pep

    For the caramelized quinces

    • 100g caster sugar
    • 100ml cider vinegar
    • 2 whole star anise
    • 1 cinnamon stick, broken in ½
    • 2 quinces
    • 50g butter

    To garnish

    • chopped fresh parsley

    Cooking Method

    1. Cut the venison into large cubes, trimming away any tough membrane or sinew.
    2. Mix the ingredients for the marinade together in a bowl and add the venison. Mix well, cover and leave in a cool place or in the refrigerator overnight.
    3. Preheat the oven to 170°C/gas mark 3.
    4. Lift out the venison cubes and pat dry with absorbent paper. Strain the marinade, reserving the liquid for cooking.
    5. Heat half the oil in a heavy saucepan and brown the venison cubes a few at a time. Place them in a casserole. If the bottom of the pan becomes brown or too dry, pour in a little of the strained marinade, swish it about, scraping off the sediment stuck to the bottom, and pour over the venison cubes. Then heat a little more oil and continue browning the meat.
    6. When all the venison has been browned, repeat the déglaçage (boiling up with a little marinade and scraping the bottom of the pan).
    7. Now melt the butter in a saucepan and fry the onions and garlic until the onions are pale brown all over. Add the mushrooms and continue cooking for 2 mins.
    8. Stir in the flour and cook for 1 minute. Remove from the heat and gradually add the strained marinade and stock, stirring to keep the mixture smooth, return to the heat and stir until boiling, again scraping the bottom of the pan. When boiling pour over the venison.
    9. Add the redcurrant jelly. Season with salt and pepper.
    10. Cover the casserole and cook in the heated oven for about 2 hours or until the venison is very tender.
    11. Meanwhile make the caramelized quinces. Put the sugar in a small pan with the vinegar and 200ml water. Over a low heat, dissolve the sugar then add the star anise and cinnamon stick. Bring up to the boil and simmer for 5 minutes. Peel and core the quinces and cut into quarters or thick slices depending on their size. Add to the pan and poach until just tender. That will take about 10 minutes.
    12. Drain the quinces from the syrup and pat them dry with kitchen paper. Melt the butter over a medium heat and fry the quinces until golden.
    13. Lift the venison, mushrooms and onions with a slotted spoon into a serving dish. Boil the sauce fast until reduced to a shiny, almost syrupy consistency.
    14. Pour the sauce over the venison and garnish with the caramelized quinces and chopped parsley.

  10. Partridge with Creamed Polenta and Wiltshire Truffle by Carters of Moseley

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    As part of our focus on Game Season we are delighted to bring you a recipe for Partridge with Creamed Polenta and Wiltshire Truffle from Michelin Star Chef Brad Carter. The delicate flavour of the Partridge makes this the perfect ingredient even for a game novice. Not only is this bird fitting for the autumnal game season it also makes an ideal alternative to turkey over the festive period. The succulent flesh of the partridge blends perfectly with the smooth creamy polenta and the distinctive aroma of the freshest truffle. The Wiltshire Truffle company hunt for the amazingly fresh wild autumn truffles from a unique secret location in Wiltshire and supply to all of the UK’s leading restaurants.

    Serves: 4

    Time: 8 hours


    Ingredients

    • 2 whole partridges, offal removed
    • 2 tbls rock salt
    • 2 sprigs thyme
    • 3 cloves garlic, crushed
    • 500g goose fat
    • 1 tbls rapeseed oil
    • 200g butter
    • 250g winter chanterelles
    • 1 or 2 fresh wiltshire truffles

    Creamed Polenta

    • 75g polenta
    • 750ml milk
    • 1 bay leaf
    • 100ml double cream
    • 75g parmesan

    Chicken Stock

    • 2kg chicken wings
    • 1 leek, white, chopped
    • 1 onion, chopped
    • 2 cloves garlic
    • 3 sprigs thyme
    • 1 bay leaf
    • 2 sticks celery, chopped
    • 3lts water

    Chicken Sauce

    • Chicken wing stock
    • 1 carrot, diced
    • 1 shallot, diced
    • 1 white of leek, diced

    Equipment


    Cooking Method

    Firstly start with the partridge 

    1. Remove the offal & the legs from the birds leaving just the crowns, put the legs into a metal bowl cover the legs in the salt, garlic & thyme & cure for 3 hours in the fridge.
    2. Trim the offal of any sinew, then place the partridge crowns along with the offal in the fridge, uncovered to cook later.
    3. After the 3 hours is up, wash the legs & pat dry with kitchen paper.
    4. Warm the goose fat in a 16cm Stainless Steel Saucepan until liquid, not hot.
    5. Add the legs to the 16cm Stainless Steel Saucepan of warm fat, & cook on a low simmer for 2 to 3 hours or until tender, leave to cool in the fat.

    For the chicken stock

    1. Add all the wings & water to a 20cm stainless steel saucepan then bring to the boil.
    2. Skim of any impurities, then add the chopped vegetables, aromatics & reduce to a simmer, cook for around 2 hours.
    3. After 2 hours, pass the stock through a fine sieve & leave the fat to settle to the top.

    For the sauce

    1. Skim the remainder of the fat from the stock & bring the stock to the boil, add the vegetables & reduce the heat to a slow simmer, skim any impurities from the sauce all times, then reduce the stock to around 250ml, when its sticky & shiny, pass the sauce through a fine sieve then aside & keep warm.

    For the partridge

    1. Preheat the oven to 180c.
    2. Heat the rapeseed oil in a frying pan then add the partridge crowns & seal all sides until golden brown, turn off the pan.
    3. Add half of the butter & baste the partridge crown repeatedly until the crown has an even golden colour, pour off the fat from the pan.
    4. Then add the partridge to the oven in the frying pan & cook for around 8 minutes or until the breast reads 56c on a temperature probe, remove the crowns from the oven & rest in a warm place for 10 minutes, reserve the frying pan & place back onto the heat.
    5. While the crowns are resting, Remove the legs from the goose fat, drain the excess fat on kitchen paper then add the partridge legs to the reserved frying pan & colour all sides evenly, add the pan to the oven & warm through for 3 minutes, remove & drain on kitchen paper, keep warm.

    For the polenta

    1. Add the milk & bay leaf to a saucepan & bring to the boil, whisk in the polenta.
    2. Reduce the heat & cook the polenta gently for around 15-20 minutes until the texture is softened to taste.
    3. Add the cream & parmesan stir until fully incorporated, then season to taste with salt & white pepper.

    To finish the dish

    1. Heat a frying pan until hot, add the remaining butter & fry the winter chanterelle mushrooms for 2 minutes, tossing once, add the hearts & livers for cook for 1 more minute, then drain on kitchen paper, season with salt.
    2. Carve the partridge crowns by removing the breasts, discarding the carcass bones, cut each breast on a slight angle then season with salt.
    3. Spoon the polenta onto a warmed plate then top with the partridge leg followed by the breast.
    4. Add some mushrooms, then spoon over the chicken wing sauce followed by some freshly shaved truffle, cut the offal in half & split between 4 cocktail sticks, serve each offal stick leaning against the partridge breast & serve immediately.