Remove the legs and the breasts from the partridges. Reserve the livers and chop up the bones

Heat a large saucepan over a high heat with a little oil and add the partridge bones, cook until golden brown then deglaze with white wine. Reduce by 3/4 then cover with water and allow to simmer for 2 hours

Pass the sauce through a fine sieve into a clean pan then return to the heat and reduce until you obtain a sauce consistency

Chop the livers and mix through the dessert wine. Season with salt and pepper

Using the tip of a small knife, carefully remove the thigh bone from the partridge legs. Fill the space with the liver mixture

Roll the legs tightly in clingfilm and a layer of foil. Simmer in boiling water for 20 minutes, then cool in iced water

Preheat a water bath to 75°C

Remove the legs from the cling film and foil and split between 2 vacuum bags, amking sure they are laying flat. Add 1 bay leaf and 50ml olive oil to each bag and seal. Cook the thighs for 3 hours

Turn the water bath down to 58°C

Arrange the partridge breasts between 2 vacuum bags, making sure that they are flat. Add 50ml olive oil and a thyme sprig to each bag. Cook the breasts for 1 hour

While the partridge is cooking, bring 250ml water to the boil, turn down to a simmer and add the hibiscus flowers. Cover and leave to infuse for 15 minutes

Remove the flowers and add 1 teaspoon of brown sugar. Place over a medium heat and reduce to a sauce consistency

Cut the bread into 1.5cm cubes. Pan fry in olive oil until golden and crispy, reserve

Once the partridge breasts are cooked, melt the butter in a large frying pan and add the breasts and legs. Pour over the sauce and simmer for a couple of minutes to thicken

To serve, carve the partridge breasts into slices and cut the legs in half and stand up on the plate. Arrange a few breadcrumbs around and pour over the sauce. Pipe dots of the hibiscus sauce along the middle of the plate. Garnish with a bay leaf