Balsamic Marinated Radicchio

4 heads of Radicchio Precoce (or Tardivo)
1lt water
1 glass red wine vinegar
1 glass dry white wine
1 tbsp. coarse sea salt
salt and pepper
fresh thyme leaves
juice and zest of 1 lemon
2 tbsp. extra virgin olive oil
100ml balsamic vinegar

Prepare the marinade by mixing the balsamic vinegar, oil, a pinch of salt and pepper and the thyme  leaves.

Wash and cut the radicchio lengthways, making sure to split it from the root (so that the leaves will stay together) in 4 to 6 pieces depending on size.

Boil the water with the wine, wine vinegar and salt. Dip the radicchio and blanch for two minutes. Transfer in a pasta drainer to remove excess water.

Lay on a plate and drizzle with the marinade. Leave to rest in the fridge for at least a day, mixing occasionally.

Serve as a starter, with or without the juice.

Roasted Partridge with Rosemary and Brandy Sauce

2 partridges
60g slightly salted butter
2 sprigs rosemary
freshly ground black pepper
fine sea salt
1.5 tbsp. brandy
3 tbsp. water

Preheat the oven to 200C.

Season the birds with salt and pepper. Truss them and set aside.

Melt the butter in a cast iron casserole dish. When it stops foaming, lay the partridges on their sides and brown for a couple of minutes on a low heat, basting all the time. Then do the same on their backs for another couple of minutes.

Put the rosemary in the pan and bake for 10 minutes without the lid, basting regularly.

Remove from the pan and put the partridges in an oven proof dish. Cover with the buttery cooking juices and put the lid on. Cook for 3-5 minutes.

Take out of the oven and leave to rest for 10 minutes.

While they are resting, make the brandy sauce. Add the brandy to the cast iron pan where you seared the birds, add the water and bring to the boil. Scrape the pan to get all those lovely juices. Season and leave to simmer for 5 minutes until thickened.

Then remove the trussing and serve with the brandy sauce and some seasonal vegetables.

Roasted Pumpkin and Parsnip Soup

600g pumpkin, diced
400g parsnips, diced
170g lentils
1 red pepper, halved
1 tsp olive oil
1 small bunch fresh coriander
1 onion, diced
1 thumb ginger root, finely diced
1 ltr water
1 ltr vegetable stock
salt and pepper to taste
1 tsp fennel seeds
1 bunch of parsley

Preheat the oven to 200C. Place the diced pumpkin on a baking tray. Roast for 15 minutes, then add the parsnip and peppers. Roast for a further 30 minutes until all the vegetables are soft.

In a large pot, heat the oil. Cook the spices for two minutes, stirring constantly, then add the onion and ginger and cook for two more minutes.

Add the water and lentils, cook until the lentils are soft (check instructions on the packet). Add the roasted vegetables and cook for ten more minutes. Then purée with a hand held blender, decorate with fennel seeds and parsley leaves, and serve immediately.