PARTRIDGE PIE WITH GOLDEN RAISINS AND KIMCHI PURÉE

Partridge pie

▸ Place the partridge legs, carrots, garlic cloves, shallots, bay leaves and thyme in an oven-proof dish and cover in the duck fat. Cook at 110°C/gas mark ¼ for 3 hours or until soft.▸ Remove from the oven. Shred the partridge,▸ Add the remaining ingredients to the bowl, mix well and season to taste. Encase in an all-butter puff pastry case and brush with an egg wash. Set in the fridge and trim.▸ Remove from fridge and bake at 190°C/gas mark 5 for about 12 minutes.