Chorizo-and-sage-stuffed roast partridge

Method

1. First, make the stuffing. Heat the butter in a large frying pan and cook the shallots for 2-3 minutes, until they begin to soften. Stir in the chorizo and cook slowly until the oils and juices are released. Add the chopped partridge livers, if using, then stir in the garlic and cook for a further minute. Remove from the heat and set aside to cool slightly.
2. Add the breadcrumbs, chopped sage, lemon zest and juice, and season with a little salt and plenty of ground black pepper. Stir in the chopped parsley.
3. Preheat the oven to 200°C/ fan180°C/gas 6. Spoon the stuffing mixture into the body cavities of the partridges, season well with salt and freshly ground black pepper, then cover with bacon and dot with sage leaves. Arrange in a shallow roasting tin and drizzle with the olive oil. Roast for about 20 minutes. Remove the bacon from the birds, leaving the rashers in the tin, and cook the partridges for a further 10 minutes, until golden.
4. Remove the partridges from the tin, placing the bacon rashers back on top of the birds. Transfer them to a serving dish and cover with foil to keep hot.
5. Make the gravy. Place the roasting tin on the hob over a gentle heat. Add the flour to the pan, mixing it with the cooking juices and oils and any stuffing mixture that has fallen out of the partridges. Pour in the red wine and bubble for a few minutes, then add the stock and redcurrant jelly and simmer for about 5 minutes, stirring constantly, until the sauce has thickened slightly. Season to taste and strain into a serving jug.
6. Serve the partridges with the gravy, parsnip crisps and buttered garlic cabbage.