Roast partridge with creamed sweetcorn and girolles

Serves 4

(Jason Lowe)

Unlike grouse, the gamey flavour of partridge is mild, which makes it the perfect partner for other delicate ingredients. I've served this as a starter here; just double the ingredients if you want to eat it as a main course.

150g cooked sweetcorn kernels, cooked as above
1tbsp double cream
2 oven-ready partridges
120g butter, softened
Salt and freshly ground black pepper
150g girolles, cleaned
1tbsp chopped parsley

Preheat the oven to 220C/gas mark 7. Place the partridge in a roasting tray, rub the breasts with about one-third of the butter and season. Roast for 10-15 minutes depending on their size, keeping them nice and pink. Meanwhile, drain and blend the sweetcorn in a food processor or liquidiser until fairly smooth, then transfer to a pan. Season, add the cream and a good knob of butter and reheat.

Melt the rest of the butter in a shallow saucepan, season and cook the girolles on a medium heat, turning them as they are cooking, for 2-3 minutes until tender, then stir in the parsley.

To serve, remove the legs and breasts from the partridge, spoon the hot sweetcorn on to warmed serving plates, arrange the leg and breasts on top and spoon the girolles over.