Fig stuffed whole partridge
Have your butcher debone the partridges.
To make the filling, mix all the ingredients, divide between the partridges and wrap them individually in cling film. Refrigerate overnight.
Pan roast the partridges in 200g butter for 2-3 minutes, turning them frequently. Pass them on a baking tray and bake at 190C for 9-10 minutes.
Melt the butter in a pan, add the chopped shallots, garlic and celery, cook for 5 minutes on medium heat, add the squash and cook for 5 minutes. Wet with the gin and stock, cook for 20 minutes and season. Blend to puree.
For the risotto: In a deep pan cook the onions and garlic with 100g butter for 2 minutes. Add the drained barley and cook for 1 minute. Add the beetroot and wet with the Muscat wine. Cook for 2 minutes, add all the stock and gently simmer for 25 minutes. Stir constantly and add more water if required.
Season with salt, pepper and parmesan and serve.