Easy recipe Stuffed breast and braised leg of partridge with celeriac purée, Savoy cabbage and spiced breadcrumbs

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about four partridgesone litre/one¾ pint game stockabout two bay leaves about four sprigs fresh thymethree tbsp olive oilabout one hundred and fourtyg/fiveoz unsalted butterabout two garlicabout four shallotsabout two carrotsabout two celeryfive peppercornsabout seven hundredml/one¼ pint Madeirathree tsp bramble jellyabout thirty-fiveg/one¼oz butterabout four tsp sherry vinegarfourtyg/one½oz chestnutsfourtyg/one½oz ready-to-eat prunes½ apple½ tsp fresh thymepinch freshly grated nutmegsalt and freshly ground black pepperabout thirty-fiveg/one¼oz unsalted butterabout four-six large slices Parma hamabout two hundredg/sevenoz shallotsabout thirty-fiveg/one¼oz unsalted butterabout thirty-fiveg/one¼oz unsalted butterfiftyg/one¾oz stale white breadcrumbspinch ground cloves½ tsp ground allspicesmall handful fresh flat leaf parsleyone lemonthree hundredg/ten½oz celeriacabout thirty-fiveg/one¼oz unsalted butterone sprig fresh thymeone hundred and fiftyml/five½oz double creampinch ground nutmegfour hundred and fiftyg/onelb Savoy cabbageabout thirty-fiveg/one¼oz butter. Celeriac purée, Savoy cabbage (Recipes by ingridients cabbage) and spiced breadcrumbs match gamey partridge magnificently..