Pour the ale into a saucepan and reduce by half. Add the game stock, then return to a gentle simmer.
To make the bubble and squeak, Peel and boil the red skin potatoes until soft and mash them up with butter and milk until smooth. Season with white pepper and salt.
Roughly chop the savoy cabbage and cook in a pan of salted boiling water until soft. Drain, add this to the mashed potato and mix well.
Cut the roast partridge into strips and, if you’re reheating leftovers, wrap in tin foil and cook in the oven for 15 minutes at 160 degrees.
Thicken the ale and stock with the gravy granules.
To serve, place the bubble and squeak in the centre of your plates and top with the partridge. Cover with a good helping of gravy, with extra in a jug on the side.
Thanks to Eat Wild, for sharing this recipe with us.