James Martin serves up roasted partridge with fondant potatoes, blackberry sauce, wilted kale and red-cabbage purée on Christmas Kitchen.

James says:”This dish will give your traditional Sunday roast a run for its money.”

The ingredients for the roasted partridge: 2 tbsp olive oil and 2 whole partridges.

For the fondant potatoes: 4 large floury potatoes, such as Maris Piper, cut in half widthways, 2 tbsp vegetable oil, 300ml chicken stock, 1 garlic clove, left whole, 2 sprigs fresh thyme and 50g butter.

For the blackberry sauce: 50g unsalted butter, 1 shallot, thinly sliced, 1 garlic clove, 5 sprigs fresh thyme, leaves only, 2 dried juniper berries, crushed, ½ fresh bay leaf, 1 tbsp caster sugar, 100ml ruby port, 150ml chicken stock and 150g fresh blackberries.