Butter poached Lincolnshire partridge
The day before, peel the apple and dice, place in a deep pan with the shallot, sultanas, sugar and diced figs and cook on low for 1 minute. Add spices and whisky, then cook on low heat for 8 minutes. Add a little water and salt and set aside to cool down completely.
Place all the ingredients for the sauce in a blender and blend well.
Bone the partridges, season with salt and pepper and place in a pan with the melted butter. Cook on very low heat for 10 minutes.
Place the butter and shallot in a deep base pan and cook on low for 1 minute. Next, add the bacon and cook for 2-3 minutes; add the oat and toast for 2 minutes; wet with the stock and cream and season to taste. Cook on low, mixing constantly. Serve immediately.