2 slices of Parma ham
4 Quail eggs
12g Pine Nuts
40g of Sultanas
8g of Frisée lettuce
40g of Radicchio
2g Pea Shoots
40g of Redcurrant jelly
40g of Crème fraîche
1g Chopped Chives
10ml of Olive oil
Maldon Sea Salt
- Slice the ham to setting one on your slicer, alternatively ask your local deli to do this for you.
- Lay the sliced ham on an oven tray and place under the grill on a medium to high heat until crisp.
- Leave the ham to cool, and then break into smaller pieces. Store in an airtight container until required.
- Bring a medium sized pot of water to the boil. Lower the eggs into the boiling water for 2 minutes 15 seconds, then refresh in iced water. Peel and set aside for later use.
- Toast the pine nuts in the oven until golden brown. Place the sultanas in a pan and cover with water. Bring to the boil, drain and place on absorbent towel to absorb any excess moisture.
- Pick the light green parts of the frisée and wash in cold water, drain. Carefully pick pea shoots but do not wash. Remove outer leaves from radicchio leaving the crunchy crisp inner leaves or heart.
- Roughly cut through the radicchio leaves and place in a large bowl with the frisée and pea shoots.
- Add in the pine nuts and sultanas and season with salt. Place to one side while preparing the partridges.
- Preheat the oven to 180˚C/gas mark 4. Generously season the partridges with salt and pepper and place into the oven for 12 minutes. Remove from the oven and allow to rest for 5 minutes.
- Remove the breasts from the partridge and slice evenly into strips.
- Place the partridge evenly across the middle of 2 plates and scatter the pine nuts and sultanas around. Add the crème fraiche and redcurrant jelly to the plates.
- Lightly dress the salad and arrange on the partridge. Stand the pieces of Cumbrian ham in the crème fraîche. Finish the dish with quail egg halves, chives, Maldon Sea Salt, more vinaigrette and olive oil.
250ml of Hazelnut oil
1 tbsp of Dijon mustard
50ml of Chardonnay vinegar
Maldon Sea Salt + pepper
- Whisk the mustard and vinegar together and then gradually add the oil slowly to emulsify.
- Season with a little salt and pepper to taste and refrigerate.