Cherry and cashew stuffed partridge
Place the 150g butter in a deep base pan with the onion and garlic. Cook for 2 minutes, add the squash and wet with the vegetable stock. Cook for 25-30 minutes, then season with salt and verjus, and blend to fine puree.
Mix the chopped cashew and cherries with a little butter, season the partridges with salt and pepper and divide the filling between the 4 partridges, then roll and refrigerate for 2 hours. Gently melt 200g butter with the sage, add the partridges and cook on low heat keeping them turning them for 3-4 minutes. Place them on a baking tray and bake at 180C for 4-5 minutes.
Meanwhile wash the spinach and sauté in the sage butter for 2 minutes.
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