Kenny Atkinson cooks partridge with Jerusalem artichoke purée, caramelised apple and chicken sauce on Saturday Kitchen.

The ingredients for the marinated artichoke discs are: 200ml rapeseed oil, 200ml chardonnay or white wine vinegar, 100g caster sugar, 6 sprigs thyme and 2 Jerusalem artichokes, peeled and thinly sliced.

For the chicken sauce: 1 tbsp rapeseed oil, 4 chicken wings, 2 banana shallots, peeled and sliced, 30g/1oz button mushrooms, sliced, 1 garlic clove, sliced, 1 sprig thyme, 100ml Madeira, 300ml dark chicken stock, 100ml double cream, to finish and 1 lemon, juice only.

For the Jerusalem artichoke purée: 350g Jerusalem artichokes, peeled and diced, 150g celeriac, diced, 3 banana shallots, chopped, 1 garlic clove, peeled, 150g unsalted butter and 200ml double cream.

For the partridge: 1.1 litres chicken stock, 3 garlic cloves, peeled and left whole, 6 sprigs thyme, 1 partridge crown, 1 tbsp rapeseed oil, salt and freshly ground black pepper and knob of butter.

For the kale: vegetable oil, for deep frying and 100g kale leaves and salt, to taste.

For the mushroom and smoked bacon garnish: 1 tbsp rapeseed oil, 50g smoked pancetta, diced into 1cm cubes, 50g girolle mushrooms, trimmed, knob of butter and 10g finely chopped chives.

For the caramelised apple: 100g sugar, 1 Granny Smith apple, cored and cut into rings, 50g butter.