Pre-heat oven to 180c

1. For the thyme butter, mix 100g of butter with 1 tbsp of fresh thyme leaves, 1 clove of crushed garlic and plenty of salt and pepper.

2. Rub the butter all over and under the skin of each partridge, place on an oven tray. Cook in the oven for 12-15 mins, basting regularly. Once cooked remove the partridge and allow to rest.

3. To make the purée, boil the parsnips with 1 tsp of thyme leaves and crushed garlic until tender. Strain and liquidise. Add the cream, milk and seasoning to the parsnips and warm through. It should be a mash consistency.

4. For the mushrooms, heat 25g of butter in a frying pan on a high heat. Add the remaining crushed garlic and the thyme. Add mushrooms, a splash of white wine and season with pepper. Cook until they wilt. Serve the purée under the partridge and garnish with the mushrooms.