Roast English Partridge with Forcemeat Balls and a Cake of Celeriac Purée

• 4 greyleg English partridge, properly hung
• 4 shallots, diced
• 1 carrot, diced

To make the blueberry compote, heat the oil in pan, add the shallots or onions and cook until lightly coloured. Add the wine vinegar, sherry, sugar and ginger, shaking the pan. Continue cooking for 4–5 minutes, until almost tender. Add the jelly and orange zest and cook through. Add the blueberries at last moment – do not allow to cook – and serve immediately.

To make the forcemeat, cho