• Place all the ingredients for the stuffing in a large bowl, mix well and place in the fridge for 30 minutes.
• Make a brine solution by mixing the salt and water together.
• Place the partridge breasts into the brine for 20 minutes.
• Cut the root away from the cabbage leaves and blanch in boiling seasoned water for 2- 3 minutes until tender.
• Cool the cabbage in icy water until cold and drain well.
• Remove the partridge from the brine and dry.
• Wrap each breast in a cabbage leaf and set aside.

For the Wellington

• Pre heat your oven to 220°C (200°C (fan), gas mark 7).
• Roll out the stuffing as thin as possible between 2 pieces of baking paper.
• Remove the top piece of baking paper and place 3 cabbage-wrapped partridge breasts on top of the stuffing strip and then cover with another strip. Repeat the process until you have 3 layers.
• Roll the layered partridge and stuffing in baking paper to create a cylinder shape. Remove the baking paper.
• Take the puff pastry sheet and place the Wellington filling in the centre.
• Egg-wash the pastry around the filling and then seal the pastry. Ensure there is a 2cm overlap (trim any excess pastry before sealing).
• Turn the Wellington over so the seal is on the underside.
• Trim any excess pastry at the ends and tuck underneath.
• Decorate with a pastry lattice if desired and chill for 15 minutes before egg washing.
• Place in the oven on a heavy baking tray for 30-40 minutes.
• Turn every 10 minutes and probe to a core temperature of 45°C.
• Remove from the oven and rest on a cooling rack for 30 minutes. Once rested, carve and serve.