Partridge with Blue Cheese Salad

1. Pan fry the partridge

Sear the partridge breasts skin-side down in a frying pan on a medium heat with the juniper, cumin, garlic, thyme and butter. Cook for 8 to 10 minutes, basting the partridge as you go and trying not to burn the butter.

2. Rest the meat

Leave the partridge to rest in the juices and flavours, turning it skin side up to keep it nice and crisp.

3. Prepare the salad

While the meat rests, dice the blue cheese into 1cm cubes and place in a mixing bowl.

4. Roast the walnuts

Rub the walnuts with a little oil, lay on a roasting tray and toast in the oven at 170°C for about 5 minutes. Take out and cool, then mix the nuts with the cheese.

5. Add lettuce leaves

Pull apart the lettuce leaves and add to the mixing bowl.

6. Make the dressing

To make the dressing, combine the white wine vinegar with the rapeseed oil, add the mustard and season with a touch of salt and sugar. Whisk well and taste for seasoning.

7. Dress the salad

Dress the salad, saving some of the dressing to serve.

8. Plate up and serve

Place the partridge breast neatly in the centre of the plate. Scatter the salad around the partridge, making sure each plate has plenty of blue cheese and walnuts.

Pour the leftover dressing into a jug. Serve alongside the salad with chunks of warm wholemeal bread.