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  • Sporting Gun

    Glorious game

    Oct 31, 2019 3 minutes

    For this dish we use grey-legged partridge, which I much prefer. We have someone who shoots for us, so have no problem getting the birds we require in season. I have teamed the partridge with poached baby wild figs, blood purée — a rich, dark flavour — and baby parsnips cooked with woodruff and glazed in maple syrup. Woodruff has a light marzipan taste of and is used to flavour anything from beer and wine to sausages. It also makes a great ice

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