1/2 partridge – spatchcocked

25g butter

3 ounces of black pudding

2 heritage apples (cox’s) – peeled and chopped

Half a glass of Killahora ‘ice wine’ or good quality cider

Salt and pepper to season

Sprig of thyme


• Heat hot pan with a dash of sunflower oil, butter and fresh thyme

• Add spatchcocked partridge to pan and cook for 4 minutes until very lightly pink

· In another pan add the apple segments and cook until apples soft.

· Add the pomegranates.

· To the patridge pan, add the black pudding and heat through, or until crispy.

· Take out the fruit from the other plan and glaze pan with ‘ice wine’

· Plate up – black pudding followed by partridge and topped with apple and pomegranates. And drizzle over the ice wine.