Partridge in a Bucket with Corn Relish - James Martin Chef

Ingredients

• 2 partridge portioned
• 400ml buttermil
• 200g plain flour
• 1 tbs paprika
• 2 tsp onion salt
• 1 tsp black pepper
• ½ tsp celery salt
• ½ tsp dried sage
• ½ tsp garlic powder
• ½ tsp ground allspice
• 1 tap dried oregano
• 1 tap dried marjoram
• ½ tsp dried basil
• Vegetable oil for frying
• 2 corn on the cob corn removed
• 1 red chilli diced
• 50ml white wine vinegar
• 50g caster sugar
• 4 spring onions sliced
• 2 tomatoes, diced
• Soak the partridge portions in the buttermilk in a large bowl and pop in the fridge overnight.
• Scrape off the buttermilk and then mix all the spices in the flour, use to coat the partridge, deep fry in batches and drain on kitchen paper, season with salt.
• Meanwhile char the corn in a non stick fry pan, heat the vinegar and sugar in another pan then mix into the corn add the onions and tomatoes and serve with the rabbit.