Take a lidded casserole dish and melt the butter, season the partridge all over over, gently brown the birds in the butter, remove the birds from the pan.

Peel and dice the vegetables and add to the casserole dish, add the garlic, thyme & bay leaf and diced smoked bacon and cook until the vegetables become caramelised.

Add the red wine and the chicken stock to the casserole, bring to the boil, then turn to a low simmer and replace the birds in the casserole.

Cover and place in the oven at 200C for 20 mins. Then remove the partridge from the casserole and leave to rest.

In a separate pan, add the sliced cabbage, blanch in boiling water for 2 mins, drain and add to the vegetables and cooking liquor.

Bring to the boil to reduce the liquir with the vegetables. Add a little butter.

Make the mash by boiling potatoes in salted water. Cook until tender.

In separate pan boil the cream, milk & butter. Puree or mash the potatoes and mix in the hot cream, milk and butter. Add salt.

To serve, spoon the mash onto a plate, take the vegetables and Savoy cabbage out of the liquor with a slotted spoon and put on the plate, place a partridge on top and spoon the liquor over.