Great contrast of flavours and textures. This salad can be served with any dish and can even be a light and healthy dinner. First prepare the vinaigrette by mixing three tablespoons of olive oil and one tablespoon of wine vinegar. Emulsify well and set aside. Meanwhile, in a bowl, mix mustard, honey, salt and brown sugar. Pour the oil and vinegar emulsion into this mixture and set the vinaigrette aside. Now we prepare the salad. Place the lettuce leaves, lamb's lettuce and sprouts in a salad bowl. Pour some of the vinaigrette over the salad. Bone the pickled partridge and place the pieces on the lettuce. Open the pomegranate and place the seeds on top of the salad and the partridge. Finally, pour the rest of the vinaigrette over the salad. Serve as desired. Pickled Partridge Salad with Pomegranate and Honey Mustard Vinaigrette

For this classic recipe we need a good free-range chicken, several spices and patience for baking. First, salt the whole chicken, including the inside. We coat the entire surface with olive oil and put a layer of a crushed mixture of dry spices: black pepper, oregano, thyme, rosemary, basil and herbs de Provence. Then pour the juice of half a lemon over the top and put it inside the chicken along with two bay leaves and a sprig of fresh rosemary and thyme. Sprinkle with a dash of cognac. Preheat the oven to 180 degrees and then place the chicken in it for one hour. After this time, turn the chicken inside the oven and leave it in for a further 30 minutes. Check that it is done and serve carved with some chips. And don't forget the bread to dip in the sauce. Roast Chicken

A classic chicken dish with a twist. The result will be a tasty combination of fried chicken, garlic and a hint of lemon. Start by cutting the chicken pieces into bite-size pieces. Cut the garlic cloves with the skin on, but do not cut all the way through. Put olive oil in a large frying pan and heat. Add the garlic so that it browns and gives aroma to the olive oil. Set the garlic aside and then place the chicken pieces in the pan and add salt and freshly ground pepper. Fry until the chicken pieces are well browned. Then add the garlic and a bay leaf. Stir well and add a glass of manzanilla wine and the juice of half a lemon. Leave to cook and add a glass of chicken stock to balance the sauce. When the sauce is no longer very liquid, add chopped parsley and the dish is finished. Prepare plenty of bread for dipping. Chicken with Garlic and Lemon

Duck magret is the breast of this poultry with such a peculiar flavour and texture. This dish is very simple and only uses the ingredient itself with salt and pepper. Make diamond-shaped cuts in the fatty part of the breast. Place the magret on a griddle or in a frying pan at high heat. Meanwhile, season the other part of the meat with salt and pepper. When the fatty part is browning, turn it over and cook the fat-free and seasoned part for a few minutes. We bathe it with the juices it releases. When it is cooked on the outside but pink on the inside, remove it from the griddle and leave it to rest so that the juices mix. Cut into slices of a finger or less and serve with Maldon salt flakes. Done. Duck Magret

About 20 quail breasts for four people, fresh foie gras, Pedro Ximenez, meat stock, cooking cream, black truffles, butter and bay leaf are the ingredients of this gourmet dish. After frying the breasts in a frying pan with olive oil, set them aside and pour the wine into the olive oil used to fry the quails. Add the stock, cream, chopped truffles and butter. Stir well so that the sauce is just right. Brown the foie medallions on both sides in another pan without oil. Serve with a piece of foie in the centre, the quail breasts around it and the truffles.  Exquisite. Quail Breasts with Foie in Truffle Sauce