Partridge, Fig And Salted Caramel Walnuts

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The British Larder
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 red-legged partridges

1 tbs unsalted butter

Salt and freshly cracked black pepper

3 banana shallots, finely diced

50 ml olive oil

1 tsp coriander seeds

5 black pepper corns

1 sprig of thyme

2 figs, cut into wedges

300 g cooked puy lentils

100 g trompette de la mort mushrooms

All the cooked leg meat and shallot confit

1 tsp of thyme leaves

200 g wet or dried walnuts, husks removed

50 g caster sugar

25 g Malden Sea Salt

100 g damson puree

20 ml sherry vinegar

100 ml rapeseed oil

1 tsp crushed coriander seeds

Pinch of sugar

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