Very seasonal this one - Kentish cobnuts are wonderful and in season now as is all game - they are larger than hazel nuts and have a wonderful flavour and creamy texture.
Pre heat your oven to 220 degrees. Place a bay leaf and a knob of butter inside the partridge. smear the breast with butter and season. Place in a roasting tin and roast for 15minutes.
While the partridge is roasting steam the kale and cobnuts.
Place the cooked kale and nuts into an oven proof dish place the cooked partridges on top - upside down so all the butter goes back into the breasts and rest in a warm oven for five or six minutes and then serve.
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