Roast Partridge with Black Pudding, Artichokes and Wild Mushrooms

This is a recipe of my Blandford Street chef, Roger Gorman. It may seem rather an exhibitionist dish for cooking at home but is actually straightforward, apart from a bit of labour with the tomatoes and parsnips. On the other hand, the artichokes are out of a jar, the birds are simple to cook and you don’t really need anything else except perhaps some potatoes to roast with the birds and maybe some buttered cabbage. The different flavours and textures set each other off very well.

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