200g pearl barley

1 carrot

1 onion

1 celery

1 leek

2 cloves garlic

2 sprigs thyme

500ml chicken stock

3 x partridge breasts, or game meat of your choice

Butter to fry

Mushroom puree

1 box of large flat mushrooms

300 ml madeira

8 Large Shallots, sliced

2 Clove of Garlic, finely chopped


Chopped parsley

Brunoise carrot, celery and swede

1. Place the pearl barley in a plastic container and thoroughly wash under cold water until water runs clear and drain the barley. Heat a pan and add a little oil, lightly sweat the vegetables and add the barley, lightly toast for two minutes and add the chicken stock, bring to simmer and cook until soft, allow to cool in stock, pass once chilled.

2. For the mushroom puree sweat the shallot and garlic in butter until softened, separate slice and roast the mushrooms hard in foaming butter until nicely caramelised. Add madeira and shallot mixture reduce to a syrup. Add chicken stock to cover and cook out for another 30 minutes. Puree while still hot, season correctly and pass through a chinois. Cover with plastic wrap and chill immediately.

3. For the madeira cream Finely dice the shallot and garlic sweet in a knob of butter deglaze with Madeira and add the thyme. When reduced to syrup consistency, add the chicken stock and reduce by half, add cream and bring down by a quarter, do not reduce to far as the cream will split.

4. To serve - take two tablespoons of barley risotto, a tablespoon of puree and a tablespoon of madeira cream, finish with chopped parsley and the brunoise vegetables.

You can also serve this with the meat of your choice (Jason suggests confit partridge, pheasant or duck) and a selection of autumn veg.