Pot roast partridge
one partridge per person
salt and pepper
one square inch of foie gras
(which can be substituted with, for example, duck confit or back fat)
one leaf of Savoy cabbage
red wine
game stock


Using a small, sharp knife, cut down the back of the partridge. Ease the meat from the bone with the knife, until you return to the backbone. Remove the thigh bones, keeping the carcase for the trivet. Lay the partridge out skin-side down and season inside. Take the foie gras and wrap it in a blanched Savoy cabbage leaf. Place in the centre of the bird, pull the sides together and secure with a toothpick.

In a heavy cast iron pan, place the roughly cut onion, carrot, garlic and celery with the carcase. Put on the heat and sweat the vegetables. Add the partridge to the pan, place the lid on the dish and roast in the oven at 180°C for 20 minutes. Remove from the oven and rest the partridge in a warm place for 10 minutes.

While the meat is resting, make a sauce in the iron pan by adding red wine, port and game stock. Reduce to two thirds of the initial volume. Strain the sauce and finish with butter. Remove the toothpick from the partridge and slash across the breast.

Braised red cabbage
one red cabbage
two bay leaves
½ cinnamon stick
½ cup brown sugar
½ cup redcurrant jelly
one cup orange juice
one cup red wine
salt and pepper
½ cup orange marmalade
pinch of ground mixed spice
three star anise


Put everything in a cast iron pan and cook for two to three hours at 180°C.

Dauphinoise potatoes
1½pt double cream
sprig of thyme
sprig of rosemary
three garlic cloves
six large potatoes
200g Cheddar cheese
salt and pepper


In a saucepan, heat the cream with the thyme, rosemary and finely chopped garlic. Let it simmer for five minutes. Peel the potatoes and slice thinly. Mix the potatoes into the cream, season well, then place into an oven dish. Cover the top with Cheddar cheese and bake in the oven for 1½ to two hours at 200°C. Serve when the potatoes are cooked through.