100g Celeriac Root (Peeled and chopped into 2cm chunks)
1 small Potato (Peeled and Quartered)
Pre heat the oven to 170c
Put the Partridge on a small roasting tray and surround with the pear quarters
Mix the honey, oil and thyme in a small jug and season with salt and pepper
Cover the Partridge breast with the bacon, then drizzle the honey and oil mixture over everything
Put in the oven to roast for 30-40 minutes (depending on size), basting occasionally.
20 minutes before you are ready to serve the Partridge, boil the potato and celeriac in lightly salted water till both are soft.
Drain, then add butter and milk. Season with salt and pepper to taste and mash thoroughly. For a lighter mash, cook the celeriac separately and blend with a hand mixer, before adding to the mashed potato, milk and butter.
Once the Partridge is cooked, allow to rest for 5 minutes under foil, before serving with the juices poured over