• 2 whole partridges
• 2 artichokes (unpeeled) per person
• 100g salted butter
• 2 minced garlic cloves
• 15g finely chopped chives
• 600g peeled artichoke
• 1 pint full fat milk
• 5g fresh chopped thyme
• 2 garlic cloves, minced
• 4 whole eggs, beaten • 100g plain flour
• 400g breadcrumbs
• 10g chopped thyme
• 10g chopped rosemary
• 20g fresh chopped mint
• 20g fresh chopped tarragon
• 20g fresh chopped parsley
• 1 lemon, zested
• 20g capers
• 50ml Welsh rapeseed oil
• Salt to taste
- Slice the 600g peeled artichokes thinly.
- Cover artichokes in a pan with full fat milk and add the chopped thyme. Cook until the artichokes are soft.
- Strain the milk off from the cooked artichokes using a sieve, leave to stand for 5 minutes to remove all excess liquid.
- Blend in a food blender with the minced garlic for 2 minutes and then pass through a fine sieve.
- Season to taste.
- Add the chopped rosemary and thyme to the breadcrumbs.
- Lay out 3 separate trays – one with flour, one with the beaten eggs and one with the herby breadcrumbs.
- Preheat oven to 170°c.
- Remove breasts and legs from the carcass.
- Combine the salted butter, minced garlic cloves and chopped chives in a bowl to create your garlic butter.
- Butterfly the breast meat and enclose the garlic butter in the middle. Season both sides of the breast with salt lightly.
- Remove legs and braise in 2 litres of chicken stock in the oven for 1 hour. Or until leg meat soft and tender.
- Once cooked chill the leg meat.
- Once chilled, cover the partridge breast and leg with flour, then cover with egg, then with the breadcrumb mix.
- Place the leg and breast in a fryer at 180°c until golden brown all over then place them into a 190°c pre-heated oven for 4 minutes.
- Combine all green sauce ingredients in a bowl.
- Boil 2 artichokes (unpeeled) per person like a new potato, until soft in the centre. Then, fry in butter.
- Place the artichoke purée on a plate with your chosen partridge pieces. Serve with the green sauce and fried artichoke.