AUTUMN has to be one of the best times of year to use fresh, local veg to whip up comforting soups and stews to curl up with in front of the fire.

Whether it’s flavoursome root vegetables, vibrant brassica or something a little different Newfields Organics from Fadmoor supply Castle Howard farm shop with the finest quality, organic veg just perfect for a quick and tasty after work supper.

Why not try Castle Howard Chef Phil Soeder’s recipe for pot roasted partridge, using estate game too:

Carrots, cabbage & chestnuts with pot roasted partridge.

1 tbsp olive oil

4 small or 2 large partridge

150g smoked streaky bacon, cut into lardons

25g butter

16 small shallots, finely chopped

2 carrots, medium diced

2 bay leaves

150ml good quality game stock or chicken stock

1 savoy cabbage, outer leaves removed, shredded

200g cooked peeled chestnuts

Salt & pepper to taste

1. Pre-heat oven to 160c

2. Heat oil in an ovenproof casserole dish, add partridge & brown them lightly all over.

3. Remove partridge & put to one side, add bacon & cook until lightly golden.

4. Add butter, carrots & bayleaf & cook over a medium heat until lightly coloured.

5. Return partridge to pot with stock, add 1 teaspoon of salt & 3 good pinches of pepper, cover & cook for 20 to 30 mins depending on size of birds.

6. Blanch cabbage in boiling salt water until tender, then refresh by running under cold water until cool, then drain well.

7. Remove pot from oven & remove birds onto a plate to rest in a warm place, add cabbage & chestnuts to cooking liquor; leave for 5 minutes for cabbage to soak up some stock & soften.

8. Serve up cabbage & braised carrots on plate, birds on top & serve with a creamy mash potato.

Supplied by Castle Howard farm shop