Roasted partridge, blood purée, baby parsnips with woodruff

For this dish we use grey-legged partridge, which I much prefer. We have someone who shoots for us, so have no problem in game season getting the birds we require. I have teamed the partridge with poached baby wild figs, blood purée – a rich, dark flavour – and some baby parsnips cooked with woodruff and glazed in maple syrup. Woodruff has a light taste of marzipan, and is used to flavour anything from beer and wine to sausages. It also makes a great ice cream to go with apples or pears. We