Instructions: Season the partridges inside and out and put the thyme sprigs in the cavities.

Place the prosciutto slices over the breast and legs of the birds and tie on with string.

Drain the soaked porcini straining and reserving the liquid.

Rinse the porcini well under cold running water.

Heat 2 tablespoons olive oil in a small frying pan and gently cook the garlic until light brown along with any remaining thyme leaves and the porcini.

Fry for a further minute then add about 300ml of the strained porcini liquid.

Continue to simmer gently adding more liquid if necessary until the mushrooms are tender and there are no juices left about 15 minutes.

Pre heat the oven to 220-240C/450-475F/Gas 89.

In a large roasting pan heat 2 further tablespoons of oil and brown the birds on each side on top of the stove.

Roast in the very hot oven for 10 minutes then turn the birds over.

Add the mushrooms and half the wine.

Return to the oven for a further 5 10 minutes depending on how rare vou like your birds.

Stir 50g of the butter and 75g of the Parmesan into the polenta.

To serve spoon the polenta on to warm plates then place a partridge on top with some of the porcini.

Deglaze the pan quickly with the remaining wine and butter.

Season then nour over the bird and polenta.

Sprinkle with the remaining Parmesan.

Serves 6

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