Quick Recipe: Partridge with grilled puffball & elderberries

2 oven-ready partridges, with the livers

1 shallot, finely chopped

A good knob of butter

3-4 chicken or duck livers

1tbsp sherry

4 2cm-thick slices from a small puffball

3-4 tbsp elderberries

tbsp red wine vinegar

2 tbsp rapeseed or olive oil

Salt and black pepper

A handful of small salad leaves

Pre-heat the oven to 220C/ gas mark 7. Fry the shallots for a minute in the butter without colouring. Turn up the heat, season and fry the livers until lightly coloured and pink, then stir in sherry. Transfer to a chopping board then coarsely chop and mix and transfer to a bowl. Season the partridges and rub with butter and roast for 15 minutes. Grill or pan fry the puffball slices for 2-3 minutes each side. Remove the partridge breasts and legs and cut into three or four slices. Mix the vinegar and oil, season and add elderberries. Spread the liver mixture on the puffball and arrange the breast and leg on top. Scatter the leaves and spoon on dressing.