Jason Atherton served up a tasty pearl barley risotto with Game, autumn vegetables and mushroom puree on Sunday Brunch.

The ingredients are: 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 and Butter to fry.

For the mushroom puree: 1 box of large flat mushrooms, 300 ml madeira, 8 Large Shallots, sliced, 2 Clove of Garlic, finely chopped and Salt.

Chopped parsley and Brunoise carrot, celery and swede.

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