Roast partridge with braised lentils and butternut squash

Preheat the oven to 250C/gas 9. Place a roasting tray into the oven to heat up.

Prepare the partridge by stuffing it with a little butter and some sage leaves, then rub the rest of the butter over the partridge and season well with salt and black pepper.

Heat a frying pan until smoking, add a drizzle of olive oil and seal the partridge until slightly browned on all sides, about 4-5 minutes.

Place the seared partridge in the preheated roasting tray and roast for 12-15 minutes, or until nicely browned. Turn the oven down to 220C/gas 7.

Meanwhile, in a separate pan sweat the onion, celery, leek, herbs and the reserved bacon fat for 5-6 minutes.

Drain the lentils and add to the pan, cover with water and a splash of chicken stock. Gently simmer for 25-30 minutes, or until al dente. Season well with salt and black pepper.

Meanwhile, in another pan, fry the bacon lardons for 3-4 minutes, or until golden, then add to the lentils.

Place the shallots and squash in a roasting pan and drizzle over some olive oil and season with salt and black pepper. Roast in the oven for 30-35 minutes, or until the shallots and squash and tender and caramelised. Mix together with the lentils and bacon.

Remove roasted partridge from oven and leave to rest on a warmed plate.

. Deglaze the partridge roasting pan with a splash of sherry vinegar and chicken stock, scraping away at the residue with a wooden spoon. Pour the sauce over the partridge.

. Serve the roasted partridge alongside the lentils and squash.