Step 1 – To make the stuffing, warm the milk in a pan. Then, add the bread and let it soak for 20 minutes. Meanwhile, melt the butter in a saucepan over medium heat.

• 200ml of milk
• 100g of white bread
• 40g of butter

Step 2 – Add the onion and fennel. Cook gently until the onion softens, but do not let it brown.

• 1 onion
• 1/2 bulb of fennel

Step 3 – Add the mushrooms and cook briefly. Then, transfer everything to a large bowl. Strain the soaked bread and milk mixture into the bowl.

• 200g of mushrooms

Step 4 – Add the remaining ingredients. Season well with salt and pepper, ensuring everything is evenly combined.

• 450g of pork fillet
• 450g of pork belly
• 450g of sausage meat
• 10 chestnuts
• 50g of dried cranberries
• 200ml of double cream
• 40ml of cognac
• 2 eggs
• 2 tbsp of parsley
• salt
• black pepper

Step 5 – Using your hands, mix the stuffing thoroughly until fully combined.

Step 6 – Preheat the oven to 180°C (Gas mark 4). Press the stuffing into a buttered ovenproof dish. Cover and bake for 45–60 minutes.

• butter for greasing

Step 7 – Preheat the oven to 180°C. Make sure each partridge is clean and dry by wiping the inside with kitchen paper.

• 4 partridges

Step 8 – Mix the softened butter with thyme, garlic, and bay leaves. Divide into four portions and stuff inside each bird.

• 100g of butter
• 16 sprigs of thyme
• 8 garlic cloves
• 4 bay leaves

Step 9 – Heat a frying pan over medium heat. Add oil and butter, then season the birds with salt.

• 1/4 tbsp of rapeseed oil
• 25g of butter
• salt

Step 10 – Brown each bird evenly. Add more oil and butter as needed. Then roast in the oven for 8–12 minutes. Let rest for 10 minutes.

• 3/4 tbsp of rapeseed oil
• 75g of butter

Step 11 – Remove the breasts and legs. Keep them warm until serving.

Step 12 – Slice the pears lengthwise and remove the core. Melt sugar until lightly caramelized. Add vinegar, then toss the pears until coated.

• 4 tbsp of caster sugar
• 1 tbsp of red wine vinegar
• 3 Williams pears

Step 13 – Cook the Brussels sprouts briefly in salted boiling water. Reheat the partridge and warm the pears.

• 4 Brussels sprouts

Step 14 – To serve, shape the stuffing and place it alongside the partridge. Add a slice of pear underneath and garnish with Brussels sprout leaves. Finally, drizzle with the pear juices.