Ingredients

• 4 partridge breasts or Pigeon if out of season 
• 150g mixed woodland mushrooms - Shiitake, Oyster, Enoki, Maitake 
• 25g butter
• 8 blackberries
• 80g of Kale
• Salt & Pepper for seasoning 
• Rapeseed oil 

Method

1. Add a little bit of Rapeseed oil to a large frying pan and place onto a high heat.
2. Season the partridge breasts with salt and pepper & then place into the hot frying pan for 1-2 minutes, turning over once golden. Don't be tempted to touch or move the partridge too soon - it needs to seal on one side before it is moved). Once the partridge breasts are cooked to your liking, remove from the pan and leave on a clean board / plate to rest.
3.  Add the mixed exotic mushrooms to the same pan, along with the butter and cook for 2-3 minutes.
4. Add the Kale & blackberries to the pan of mushrooms, allowing the kale to get crispy & the blackberries to soak up any of the remaining partridge juices.  
5. Divide the kale & blueberries evenly between the two serving plates. Slice the Partridge breasts and arrange on the plate, then scatter the mushrooms evenly. Pour any remaining juices over the dish.