AHA! Peter roasts a partridge for the main course of the Christmas menu
1. Cut the partridges so each person has half a breast and a leg. Remove the carcass and put to one side.
2. To make the stock, roughly chop the carrot, leek, onion and celery. Fill a large saucepan with water and bring to the boil. Add the partridge bones, chopped vegetables, bay leaves and thyme. Cover and simmer for 2 hours. Allow to cool and season.
3. Melt a large knob of butter and a drop of olive oil over a fairly high heat in a large oven-proof pan (the oil stops the butter from burning). Add the partridge and brown for a couple of minutes each side.
4. Add a good measure of Marsala wine and burn off in the pan. Peel the garlic cloves and add to the pan with half the stock. Cover and place in a preheated oven at 180°c for 25 minutes.
5. Meanwhile, for the jus, put the remaining stock, Marsala wine and garlic cloves in a pan and bring to the boil. Reduce heat and add the cream little by little, stirring constantly so it doesn’t separate from the sauce. At the last moment, add the peppercorns and thyme to taste.
6. Don’t add the peppercorns too early or they will go black.
7. To prepare the chestnuts, score each end with a sharp knife making an X, place in a saucepan and cover with cold water. Bring to the boil and simmer for 5-10 minutes. Remove from the heat.
8. When cool enough to touch, peel off the shells and brown husk. Chop into small chunks (not too finely or they will get lost in the rosti).
9. Put the cold mashed potato into a large mixing bowl and the shredded cabbage, pre-cooked streaky bacon and chestnuts. Mix together with your hands or a large spoon. Shape the mixture into 50mm balls (about the size of the palm of your hand).
10. Melt a knob of butter and a small amount of oil in a frying pan. Add each ball and flatten down. Cook on a medium heat for 4-5 minutes each side until golden-brown. Remove from heat.
11. Put one rosti on each plate. Remove the partridge from the oven and arrange on top of the rosti. Pour over the reduced jus and serve with fresh vegetables.
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