EXECUTIVE CHEF AT ‘COOKS, THE CARLTON SCHOOL OF FOOD’
Richard is an award-winning and highly respected chef. He has more than 20 years’ experience working in the food industry, including 12 years as Executive Chef at Harvey Nichols, Leeds.
Richard has an immense passion and respect for food. His firm belief in the importance of the source and production of food has taken him around the world seeking new flavours and cooking styles. Along the way, he has worked alongside farmers, fishermen and even lobster catchers. He truly appreciates every aspect of food.
Richard is a member of Slow Food and heavily involved in many community projects, including StreetSmart, a charity that encourages restaurants and diners to support homeless people in their area.
ROAST PARTRIDGE WITH BEETROOT AND HORSERADISH PANCAKES, CIDER ROAST PEARS, BLACKBERRY JUS PAIRED WITH JOSEPH DROUHIN, CHAMBOLLE MUSIGNY 1ER CRU 2008
This dish contains all the flavours of autumn, from our surroundings;horseradish, blackberries, British cider, bacon and of course great game.
Young partridge would be preferable for this dish, the short pan cooking then light braising will keep the breast tender and moist but be careful not to cook too hot or for too long. Most elements of this recipe can be prepared in advance.
2 oven ready, young partridge
Thyme, rosemary and garlic
2 slices streaky bacon
75g /3oz plain flour
1 tsp baking powder
4 tbsp crème fraiche
2-3 tbsp milk
2 cooked beetroot, grated
2 tsp grated horseradish (fresh or from a jar)
Handful of blackberries
25g / 1oz butter
250ml /1 cup of British cider
Butter and vegetable oil for cooking
Take the wishbone out of the partridge (this makes it much easier to carve after cooking) and stuff the cavity with the thyme rosemary and garlic – or whatever herbs you have. Wrap the bird in the bacon and leave to one side.
Make the pancakes by sifting the flour and baking powder into the bowl, then adding the eggs, crème fraiche and milk to make a smooth, thick batter.
Squeeze any excess liquid from the grated beetroot and add it to the batter, together with the horseradish and some salt and pepper. Heat a little vegetable oil in a pan and make small drop pancakes using spoonfuls of the mix. These can be made ahead and reheated in a pan with some butter, or in the microwave when needed.
Peel, quarter and remove the core from the pear. Melt a little butter in a pan, add the pear and toss over a high heat to colour the pear. Add the cider (it will hiss a bit) and roast in a hot oven until nicely glazed.
When you are ready, seal the partridge in a hot pan, pour some chicken stock around the base of the bird and roast in a hot oven for about 15 minutes. Take the bird out of the pan, cover in foil and leave to rest for about 10 minutes. Ideally it should be served with the flesh slightly pink. Drop some blackberries into the pan and reduce the juices and stock until slightly syrupy.
You can either serve the partridge whole on the pancakes, with the glazed pears on top and the blackberry juices drizzled around, or you can take the breasts from the bone and serve with the pancakes, pears and juices.