Roast Partridge with Thyme Butter, Wild Mushrooms and Parsnip Puree

Serves: 4

Difficulty: High

Preparation time: 30 mins

Cooking Time: 30 mins

• 4 whole oven ready partridge
• 125g butter
• 6 sprigs thyme, leaves removed
• 2 cloves garlic, crushed
• 1 clove whole garlic, peeled
• 200g mixed wild mushrooms
• 50ml white wine
• 4 parsnips, peeled and cut into 1 cm dice
• 200ml double cream
• 200ml milk

Preheat oven to 180C.

For the thyme butter, mix 100g butter with 1 tbsp of fresh thyme leaves, 1 clove crushed garlic and plenty of salt and pepper.

Rub the butter all over and under the skin of each partridge, place on an oven tray. Cook in the oven for 12-15mins, basting regularly. Once cooked remove the partridge and allow to rest.

To make the puree, boil the parsnips with 1tsp of thyme leaves and garlic until tender. Strain and liquidise. Add the cream, milk and seasoning to the parsnips and warm through. It should be a mash consistency.

For the mushrooms, heat 25g of butter in a frying pan on a high heat. Add the remaining crushed garlic and the thyme. Add mushrooms; a splash of white wine and season with pepper. Cook until they wilt.