Serves 4-6

Ingredients

50g flour, seasoned

12 partridge breasts (skinned)

100ml oil

1 finely diced onion

clove crushed garlic

375g cubed celeriac

3 carrots, cut into rounds

300ml white wine

450ml strong fresh chicken stock

egg wash

2 peeled pears

pack ready rolled puff pastry

Serve with buttered leafy greens and cranberry sauce

Method

1. Cut the breasts into 4 pieces, toss in flour, heat some oil in a pan, add the breasts (single layer). Fry 30 seconds each side. Place in a rectangular pie dish

2. Add the onion and garlic, cook 5 minutes.

3. Add celeriac and carrot, same again.

4. Now add the flour from tossing the breasts in, cook gently for 3 minutes.

5. Gradually add the wine, then the stock.

6. Pour over the partridge. Cool completely.

7. Add the pears.

8. Cut the pastry larger than the pie dish, trim and egg wash.

9. Bake at 180C for approximately 45 minutes until crisp and golden.

If you make this recipe, be sure to send us a picture of you with your dish to sundaybrunch@channel4.com.

This recipe will be available for 6 months from the publish date and is subject to changes during the live show.