Partridge, Fig And Salted Caramel Walnuts - Gluten Free Recipes

Ingredients

• 3 banana shallots, finely diced
• 1 teaspoon coriander seeds
• 2 figs, cut into wedges
• 300 grams cooked puy lentils
• 100 grams damson puree
• 4 servings All the cooked leg meat and shallot confit
• 100 grams trompette de la mort mushrooms
• 50 milliliters olive oil
• 5 black pepper corns
• 100 milliliters rapeseed oil
• 2 red-legged partridges
• 4 servings Salt and freshly cracked black pepper
• 25 grams Malden Sea Salt
• 20 milliliters sherry vinegar
• 1 pinch Pinch of sugar
• 50 grams caster sugar
• 1 sprig thyme
• 1 teaspoon thyme leaves
• 1 Tb unsalted butter
• 200 grams wet or dried walnuts, husks removed