Partridge stuffed with ginger, fennel and coriander - The Field

Ingredients

• 1 dsp mustard seeds
• 2 tbsp olive oil
• 1 tbsp butter
• 1 dsp turmeric (level)
• 1 dsp chopped fresh ginger
• 1 dsp chopped coriander
• 1 fennel bulb, finely chopped
• 1-2 dsp green chilli, finely chopped (to taste)
• 2 garlic cloves, peeled and finely chopped
• 2 shallots, peeled and finely chopped
• 16 green grapes, peeled and chopped in half
• 4 partridges, ready for stuffing and rolling
• 30ml (1fl oz) just-boiled water
• 1⁄2 tsp saffron
• 240g (81⁄2oz) basmati rice