Ingreadient :

For the Quince Puree

• 8 Wholes Quinces
• 1 Litre Pear Juice
• 200ml Lemon Juice
• 300g Caster Sugar
• 1 litre water

Pickled Pear

• 4x wax tip Williams pears
• 200g Ginger
• 500ml Litre Water
• 250g Caster Sugar
• 250g Chardonnay Vinegar

Puy Lentils

• 400g Puy Lentils
• 1x Carrot
• 2x Shallots
• 2 Cloves Garlic
• 1 Stick Celery
• Sprig of Thyme
• 100ml White Wine

Direction :

1. Start by making the quince purée. Bring to the boil lemon juice, pear juice, water and sugar. Peel, quarter, deseed and slice the quinces then place into the poaching liquid. Simmer until tender, strain and blitz. Add some of the poaching liquid back to the purée until the correct consistency is reached then pass and chill.
2. Now make the pickled pear. Peel and finely julienne the ginger. Blanch and refresh three times. Now make a syrup with the water, sugar and vinegar then add the blanched ginger. Peel, quarter and deseed the pears and finely slice. Steep the sliced pears into the hot ginger syrup and set aside.
3. Now turn to the puy lentils. Finely chop the shallot, carrot, garlic, thyme and celery and sweat in a heavy bottomed pan and cook until caramelised. Deglaze with white wine and cook out. Place the contents of the pan into a muslin cloth and tie. Add the washed lentils to the pan along with the muslin bag and cover in water, bring to a simmer and cook for approximately 15 minutes making sure the lentils still have a bite. Leave the lentils to cool in the liquid.
4. Spatchcock the partridges reserving the livers. Dice the liver and mix with finely chopped parsley, thyme, and salted lemon peel. This mix will then be stuffed under the partridge skin over the breasts. Skewer the partridges, rub with olive oil and season ready to be cooked over coals.
5. Dice the chorizo and sautee in butter, once coloured add the lentils along with some of the lentil cooking liquid. Adjust seasoning and finish with chopped parsley.