Chef’s Recipe – Steven Lawford, Chadwick’s Inn Maltby

In every issue of Tees Life, a guest chef will bring you the ingredients and method of cooking and serving a recommended dish.

Steven Lawford, head chef at Chadwicks Inn Maltby, describes how to make Yorkshire Red Legged Partridge with Apricot and Sage Stuffing, Celeriac & Pickled Brambles, to serve four people…

Partridge

Ingredients: 4 Oven Ready Partridge

Method: Roast partridge in oven at 200°C for 12 minutes. Remove and rest.

Stuffing

Ingredients: 250g Sausage Meat, 50g Diced Dried Apricot, 20g Chopped Fresh Sage

Method: Mix all ingredients together and roll into a sausage shape. Wrap in tin foil and bake at 200°C for 20 minutes.

Celeriac Purée

Ingredients: 750g Peeled & Diced Celeriac, 100g Unsalted Butter, ½ Pint Water, 100ml Double Cream.

Method: Add celeriac, butter and water to a pan and cook until water is gone and celeriac is soft. Add cream and blitz in a food processor until smooth.

Picked Brambles

Ingredients: 1 Punnet of Brambles, 100ml White Wine Vinegar, 100ml Water, 100g Castor Sugar

Method: Add vinegar, water and sugar to a pan and cook until sugar has dissolved. Pour over brambles and leave to soak.

Plate Up…

Slice partridge breasts and legs off the carcass and warm through. Slice stuffing. Decorate plate with celeriac purée, add brambles and partridge and drizzle with some red wine sauce.

Enjoy!