Partridge with parsnip tart, sprouts and chestnuts
Paul Welburn's partridge recipe is a beautifully festive recipe for those after something a little more refined for Christmas dinner this year. Still packed with festive cheer thanks to the charred sprouts and chestnuts, the chef serves sous vide partridge breast and leg atop a parsnip purée tart.
The Leconfield's talented Head Chef Paul Welburn visited our Development Kitchen recently and created this mouth watering braised pork cheek dish, served with raw and grilled asparagus and @tenderstem puree. It tasted incredible! Visit our website to find the full recipe.