Peel the carrots, trim and cut into batons

Trim and clean the celery stick and cut into batons

Peel the shallots and cut in half

Put the olive oil into the Satisfry multicooker and set to sear

Season the partridge with salt and pepper

Sear each side of the partridges - allowing 1-2 minutes to get the skin to a nice golden colour

Add the vegetables and continue to sear for 2 minutes.

Add the butter to the pan and allow it to melt

Add the wine, bayleaves and juniper berries and set the Satisfry multicooker to roast at 180C for 30 minutes

Check the birds regularly and top up the liquid with water as required

Once the birds reach 75c on a meat thermometer and the juices run clear, they are cooked

Switch off the Satisfry and allow the birds to rest in the pan for a further 5-10 minutes

Serve with mash and red cabbage