Chef Paul Freeman, I am passionate about the country larder, and what the seasons bring. as a keen wildfowler, and pursuer of country sports. I wanted to share some of my favorite recipes with you. Please feel free to contact me with any questions. This email address is being protected from spambots. You need JavaScript enabled to view it.

Ingredients
6 Red-Leg Partridges, Plucked & Trussed
6 Sprigs Of Rosemary
6 Bay Leaves
6 Sprigs Of Thyme
Oil
Salt & Vinegar
200ml (7Fl oz) White Wine
200ml (7Fl oz) Chicken Stock

For The Red Cabbage
1 Red Cabbage, About 2kg (4lb)
500g (1lb 2oz) Red Onions
35g (1 1/4oz) Butter
Juice Of 1 Lemmon
300g (10 1/2oz) Stewed Damsons
300ml (1/2 Pint) Red Wine
100g (3oz) Soft Brown Sugar
50ml (2fl oz) Red Wine Vinegar
50ml (2fl oz) Balsamic Vinear
1 Cinnomon Stick
1 Bay Leaf
2.5 cm (1inch) Square Of Fresh Root Ginger,
Peeled & Finely Grated

For The Parsnip Chips
3 Parsnips
Oil For Frying
Sea Salt

Preparation
Thinly slice the cabbage and red onions. In a large saucepan, saute the red onions in the butter utill soft.
Add the lemon juice and stir well. Add the cabbage, cover with a lid and cook for 5 minutes over a moderate
Heat. Put all the remaining ingredients for the cabbage into the pan, cover and cook for a further 40 minutes on a
Low heat, stirring occasionally.
The cabbage will last up to 1 week covered in the fridge.
For the partridge, preheat the oven to its very highest setting. Stuff the partridge cavities with the herbs.
Oil and season the birds and put them into a roasting tin. Roast for 12 minutes if you are cooking English grey-leg
Partridge, 16 minutes if you are cooking red-leg ones. Rest the birds for 8 minutes - cover in foil and insulate
Them with tea towels - before serving.
De glaze the pan with the white wine. Reduce the liquid by half, and then add the chicken stock, bring to the
Boil, pass through a fine sieve and keep warm. Reheat the cabbage. To make the chips, shave the parsnips
Into long strips with a potato peeler until you have used up all the parsnips. Fry the shavings in small batches in
A saucepan of oil heated to 180c/350f . Place the freshly fried shavings on to kitchen paper (to soak up the
Excess oil) and season with the sea salt.
Put some hot red cabbage into the center of a hot plate, top with a partridge,and place some parsnip chips onto
The top of the partridge. Serve with a little jug of the sauce. Ta-Da!
This is a great recipe to use this time of year, for that informal dinner party, great taste, great colours,
And great WOW factor.