Anna Haugh served up a tasty roasted partridge with a red wine and butter sauce, noisette potatoes and a green bean salad on Saturday Kitchen.

The ingredients for the noisette potatoes are: 1 large Maris Piper or King Edward potato, peeled and balled using a melon baller and 200g unsalted butter.

For the roasted partridge: 2 prepared partridge, breasts removed and keep the bones (ask your butcher or supplier to do this for you), 2 tbsp olive oil and 75g unsalted butter.

For the sauce: 2 tbsp oil or unsalted butter, reserved bones, from the partridge (see above), 1 shallot, chopped, 2 garlic cloves, chopped, 4 carrots with tops, peeled and chopped , 2 sprigs sage , 2 sprigs thyme , 2 bay leaves , 500ml red wine and 300ml chicken stock .

For the green bean salad: 200g green beans , 1 bunch flat leaf parsley, chopped , 2 tbsp olive oil, plus 4 tbsp for the dressing and 100g girolle mushrooms.

See more wild game recipes in the book titled: Complete Wild Game Cookbook available from Amazon now.