For a sumptuous game dish full of seasonal flavour, try making Johnny Boyd’s, Head Chef at the River Room Restaurant’s delectable partridge and parsnip creation. Serves 3 Ingredients 1 crown of partridge 1kg parsnip 2 slices guanciale Game jus Honey Thyme 2 piccolo parsnips Butter Double cream Method: For the partridge 1 Take the crown and remove the wish bone. Season and in a medium to hot pan scour the skin until golden. 2 Roast at 180 degrees for 5 minutes, finish in the pan with butter and rest for 4 minutes. 3 Remove breasts from crown , glaze with game jus. For the piccolo parsnip: 1 Peel and place the parsnips in a pan with butter thyme and salt to taste.` 2 Cover and simmer slowly till tender. 3 To finish, roast in butter and honey and finish with fresh picked thyme. For the guanciale: 1 Heat oven to 170 degrees. Put between 2 baking sheets and bake for 12 minutes until crisp. For the parsnip crumbs: 1 Take 500g parsnip. blend in jug blender to get a fine crumb. 2 Cook in foaming brown butter for 2 to 3 minutes, drain off all excess butter, season to taste and dehydrate for 12 hours. For the parsnip puree: 1 Wash parsnips well. Cut into small rough dice. 2 Cook over a medium heat in a thick based sauce in butter until a nice colour is achieved. Add water and simmer till completely soft and all liquid has evaporated. 3 Finish with a splash of double cream and blend and pass though a fine chinois. Recipe courtesy of Johnny Boyd, Head Chef at the River Room Restaurant at Galgorm Resort & Spa. Click here for more.