Richard Corrigan served up tasty Spatchcock Partridge with Puy Lentils, Chorizo, Pickled Pear and Quince on James Martin’s Saturday Morning.

The ingredients are: 2 partridges.

For the Quince Puree: 8 Wholes Quinces, 1 Litre Pear Juice, 200ml Lemon Juice, 300g Caster Sugar and 1 litre water.

For the Pickled Pear: 4x wax tip Williams pears, 200g Ginger, 500ml Litre Water, 250g Caster Sugar, 250g Chardonnay Vinegar.

For the Puy Lentils: 400g Puy Lentils, 1x Carrot, 2x Shallots, 2 Cloves Garlic, 1 Stick Celery, Sprig of Thyme and 100ml White Wine.

See recipes by Richard in his book titled: The Clatter of Forks and Spoons: Honest, Happy Food available from Amazon now.