Sally Abe served up a tasty stuffed roast partridge with parsnip rosti on James Martin’s Saturday Morning.

The ingredients for the Partridge are: 1 chicken breast approx. 200g, 100g double cream, 100g cooked chestnuts, chopped, 100g prunes, chopped, 10g chives, chopped, 4 partridges, deboned, 1 tbsp butter, Salt and Black pepper.

For the Parsnip rosti: 4 large parsnips, 50g butter, 3 sprigs thyme, picked, Salt and Black pepper.

For the Spiced Sherry Jus: 1 kilo chopped chicken wings, 1 carrot, 8 button mushrooms, 2 shallots, 3 garlic cloves, 2 sprigs thyme, 1 bay leaf, 2 star anise, 4 cloves, 2 allspice, 5 black peppercorns, 50ml sherry vinegar, 150ml madeira, 1 litre dark chicken stock and 50ml Fino sherry.

To Garnish: 100g green curly kale and ½ small parsnip.

See recipes by James in his book titled: James Martin’s Saturday Morning Cookbook available from Amazon now.